Sriracha, Honey & Lime Chicken Skewers
  • 3tablespoons soy sauce
  • 1/4cup plus 2 tablespoons honey
  • 1tablespoon vegetable oil
  • 1teaspoon lime zestfrom one lime
  • 3tablespoons fresh lime juicefrom 2 limes
  • 4 garlic clovespeeled and roughly chopped
  • 2piece thumb sizedfresh gingerpeeled and roughly chopped
  • 1.5tablespoons Sriracha sauce
  • 1.5teaspoon salt
  • 1.5kg boneless skinless chicken thighstrimmed and cut into 5cm chunks
  • 2tablespoons chopped corianderplus a few whole sprigs for garnish
  • Limessliced into wedges, for garnishing
  1. 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).
  2. Combine the chicken and remaining marinade in a large Ziplock bag and seal tightly. Place in a bowl (in case of leakage) and marinate in the fridge for at least 6 hours or overnight.
  3. Remove the chicken from the marinade and thread onto skewers, folding the pieces in half if they are long and thin.
  4. Be sure the grill is clean, then preheat to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. 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.)
  5. Transfer the skewers to a platter. Warm up the reserved marinade in the microwave and either drizzle it over top or place it alongside. Scatter the chopped coriander over top and garnish the platter with lime wedges and coriander sprigs.