3 tbs soy sauce
¼ c honey
1 tbs vegetable oil
1 tsp lime zest
3 tbs lime juice
4 cloves garlic, chopped
2 tbs ginger, chopped
2 tbs sriracha sauce
1 ¼ tsp salt
2 lb boneless, skinless chicken thighs
2 tbs cilantro, chopped
In a blender, combine the soy sauce, honey, oil, zest, juice, garlic, ginger, sriracha sauce and salt.
Blend until smooth.
Pour ½ c of the marinade into a small bowl and store in the fridge.
Dice the chicken into cubes.
Add the chicken and remaining marinate into a zip lock bag and refrigerate for at least 6 hours.
Remove the chicken from the marinade and thread it onto the skewers.
Lightly oil a grill or pan and cook the skewers for 10 to 15 minutes, turning to brown each side.
Place the skewers on a serving plate.
Warm the ½ c of reserved marinade and pour over the skewers.
Serve garnished with cilantro and your choice of sides.