Find grilling inspiration in this recipe from the Billy Graham Training Center at The Cove. These skewers pair nicely with grilled vegetables, including carrots, zucchini, squash and tomatoes.
Honey, Lime & Sriracha Chicken Skewers
3 tablespoons soy sauce
1/4 cup plus 2 tablespoons honey
1 tablespoon vegetable oil
1 teaspoon lime zest, from one lime
3 tablespoons 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 tablespoons Sriracha
1-1/4 teaspoon salt
2-1/2 pounds boneless skinless chicken thighs, trimmed and cut into 2-inch chunks
2 tablespoons chopped green onions
Instructions:
In a blender, combine the soy sauce, honey, oil, lime zest, lime juice, garlic, ginger, Sriracha and salt. Blend until completely smooth. Pour 1/2 cup of the marinade into a small bowl; cover and refrigerate until ready to serve (this will be your sauce).
Combine the chicken and remaining marinade in a large Ziploc bag and seal tightly. Place in a bowl and marinate in the refrigerator for at least 6 hours or overnight.
Remove the chicken from the marinade and thread onto skewers, folding the pieces in half if they are long and thin.
Be sure the grill is clean, then preheat to medium-high heat. Grease the grill. Grill the chicken kebabs, covered, until golden brown and cooked through, turning skewers occasionally, for 10 to 15 minutes. (Keep an eye on it. If they are browning too quickly, turn the heat down.)
Transfer the skewers to a platter. Warm up the reserved marinade in the microwave and either drizzle it over top or pass it alongside. Scatter the chopped green onions over top and garnish the platter with lime wedges, if desired.
Serves 4-6.
