Ingredients:
2 1/2 pounds boneless skinless chicken thighs, trimmed and cut into 2-inch pieces
3 tbsp soy sauce (low sodium preferred)
6 tbsp honey or maple syrup
1 tsp lime zest
3 tbsp fresh lime juice
4 cloves garlic, minced
1 1/2 tbsp fresh ginger, grated
1 tbsp vegetable oil
1 1/2 tbsp Sriracha sauce
1 1/4 tsp kosher salt
1/2 tsp cornstarch (optional, for thickening)
Garnish: Chopped cilantro or parsley, lime wedges
Directions:
Make marinade/sauce: Whisk all marinade ingredients together in a bowl or blend in a food processor.
Marinate chicken: Pour half the marinade into a sealed bag with the chicken and marinate for 30 minutes at room
temperature or up to 12 hours in the fridge. If marinating overnight, omit lime juice and increase lime zest.
Prepare glaze: Mix cornstarch into reserved marinade and microwave for 1 minute to thicken.
Prepare grill: Clean grill and coat with oil. Heat to medium-high. Soak wooden skewers for 30 minutes if using.
Grill chicken: Skewer chicken and discard used marinade. Grill, turning and basting with glaze, until cooked through.
Serve: Rest chicken covered for 5 minutes. Serve with remaining sauce, garnished with cilantro or parsley and lime wedges.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 50 minutes | Kcal: 373 | Servings: 5