Sriracha Teriyaki Chicken Skewers

By jtoro_318

Ingredients

• 1/4 cup low sodium soy sauce (GF if needed)
• 3.5 tbsp honey
• 2 tbsp rice vinegar
• 1 lime (juice and zest)
• 4 garlic cloves, chopped
• 1.5 tbsp Sriracha
• 1 tbsp sesame oil
• 1 tbsp ginger, chopped
• 2 lbs boneless skinless chicken thighs

Details

Servings 6
Adapted from slenderkitchen.com

Preparation

Step 1

Directions

In a blender, combine everything except the chicken. If mixture is too thick, add 1-2 tablespoons of water. Blend until smooth.
Meanwhile, cut the chicken into 1-2 inch pieces. Add the chicken to the marinade in a Ziploc bag and let marinate for at least one hour.
Remove the chicken from the marinade, letting excess drip off. Thread the chicken onto the skewers, adding veggies or pineapple if desired.
Grill for 8-10 minutes, turning halfway through until chicken is cooked through.
If desired (highly recommended), add the marinade to a small sauce pan and bring to a boil. Cook and let reduce slightly and use to drizzle over the chicken or as a dipping sauce.