Name: Honey Lime Grilled Chicken Skewers
Ingredients: 2 1/2 pounds (1.13kg) boneless skinless thighs, trimmed and cut into 2-inch pieces; Garnish: 2 tablespoons chopped cilantro or parsley; lime wedges; 3 tablespoons low-sodium soy sauce; 6 tablespoons honey or maple syrup; 1 teaspoon lime zest; 3 tablespoons fresh lime juice; 4 garlic cloves, minced; 1 1/2 tablespoons grated fresh ginger; 1 tablespoon vegetable oil; 1 1/2 tablespoons Sriracha sauce (adjust to taste); 1 1/4 teaspoons kosher salt; 1/2 teaspoon cornstarch (optional, for glaze)

Description

Prep Time: 40 minutes | Cooking Time: 12 minutes | Total Time: 52 minutes | Kcal: 310 | Servings: 4

Ingredients

Scale

2 1/2 pounds (1.13kg) boneless skinless thighs, trimmed and cut into 2-inch pieces
Garnish: 2 tablespoons chopped cilantro or parsley; lime wedges

Honey Lime Chicken Marinade (and Glaze):

3 tablespoons low-sodium soy sauce
6 tablespoons honey or maple syrup
1 teaspoon lime zest
3 tablespoons fresh lime juice
4 garlic cloves, minced
1 1/2 tablespoons grated fresh ginger
1 tablespoon vegetable oil
1 1/2 tablespoons Sriracha sauce (adjust to taste)
1 1/4 teaspoons kosher salt
1/2 teaspoon cornstarch (optional, for glaze)

Instructions

Marinade/Sauce Preparation: In a small bowl, whisk together all the ingredients for the marinade. Alternatively, blend them in a food processor for a smoother consistency.
Marinate the Chicken: Place the chicken pieces in a sealable bag or container. Pour half of the marinade over the chicken, ensuring it is well-coated. Marinate at room temperature for 30 minutes, or refrigerate for 6-12 hours. If marinating overnight, omit the lime juice to prevent the acid from ‘cooking’ the chicken.
Glaze Preparation: Reserve the other half of the marinade for glazing. For a thicker glaze, mix in 1/2 teaspoon of cornstarch and microwave for 1 minute until it reaches a glaze-like consistency.
Grill Preparation: Clean the grill and coat with oil. Preheat to medium-high heat. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
Grill the Chicken: Thread the marinated chicken onto skewers, discarding the used marinade. Lightly oil the chicken skewers to prevent sticking. Grill on all sides until golden brown, approximately 9-12 minutes, turning occasionally. Use an instant-read thermometer to ensure chicken reaches 160°F (71°C). Let rest for 5 minutes before serving.
Serving: Drizzle any leftover sauce over the chicken or warm it and serve separately. Garnish with cilantro or parsley and accompany with lime wedges.