Honey, Lime & Sriracha Chicken Skewers

Holy cow! This was delicious! It hit the spot tonight. I found out I officially have type 2 diabetes so eating low carb is going to be on my lifetime plan for sure. 

This recipe was so flavorful and a little spicy. You can control the spice though. A little more or a little less siracha. 

I marinaded the chicken for 6 hours. I don't think it could have gone any more. The lime juice starts to make the texture weird to me. 

Honey, Lime & Sriracha Chicken Skewers

Recipe from Once Upon a Chef

Serves 4

3 T soy sauce (use gluten-free if needed)

1/4 c plus 2 T honey

1 T vegetable oil

1 tsp lime zest, from one lime

3 T fresh lime juice, from 2 limes

4 garlic cloves, peeled and roughly chopped

1-1/2 square inch piece fresh ginger, peeled and roughly chopped

1-1/2 T Sriracha sauce

1-1/4 tsp salt

2-1/2 pounds boneless skinless chicken thighs (between 8-10), trimmed and cut into 2-inch chunks

2 T chopped cilantro, plus a few whole sprigs for garnish

Limes, sliced into wedges, for garnishing platter (optional)

In a blender, combine the zest of a lime, fresh lime juice, honey, soy sauce, vegetable oil, garlic, ginger, and Sriracha. Purée until completely smooth, then set aside 1/2 cup of the marinade to use as a drizzling sauce.

Cut the chicken into chunks. Place the chicken in a Ziplock bag with the remaining marinade and refrigerate for at least 6 hours or overnight.

After the chicken has marinated, thread the pieces onto skewers.

Preheat your grill to medium-high heat. Grill the chicken, turning occasionally to promote even browning, for 10-15 minutes.

Keep an eye on it — the honey in the marinade causes the chicken to caramelize on the grill and turn a beautiful, rich brown color; however, the chicken can burn if the grill is too hot. Lower the heat if the chicken is browning too fast.

Transfer the skewers to a platter and drizzle with the reserved marinade. Sprinkle chopped cilantro over top and serve. Enjoy!