2 1/2 pounds boneless skinless thighs (or breasts), trimmed and cut into 2-inch pieces
Garnish: 2 tbsp chopped cilantro or parsley; lime wedges
3 tablespoons soy sauce (low sodium if available)
6 tablespoons honey or maple syrup
1 teaspoon lime zest from one lime
3 tablespoons lime juice from 1 1/2 to 2 limes
4 garlic cloves, minced or grated (or 1/2 teaspoon garlic powder)
1 1/2 tablespoons grated fresh ginger (about 1 1/2-in of fresh ginger)
1 tablespoon vegetable oil
1 1/2 tablespoons Sriracha sauce for pretty spicy (use more or less to taste)
1 1/4 teaspoons salt
1/2 teaspoon cornstarch (optional)
Step 1: In a small bowl, place the marinade ingredients. Whisk well or process in a food processor.
Step 2: Into a sealed zipper bag or container, pour half of the marinade. Add the chicken and marinate for at least 30 minutes at room temperature or in the fridge for 6 to 12 hours. Note: Leave out the lime juice if marinating overnight and just increase the zest.
Step 1: For a glaze-like consistency, it is recommended to stir half a tsp cornstarch to the reserved marinade. Microwave for a minute and set aside.
Step 1: Scrape and spray the grill with oil or rub with a paper towel dipped in oil. Heat to medium-high or, if using wood skewers, avoid burning by soaking them for at least 30 minutes before using.
Step 2: Arrange the marinated chicken onto skewers and pat dry. Discard the marinade.
Step 3: With oil, lightly spray the chicken to avoid them from sticking. Grill for about 9 to 12 minutes on both sides until golden brown and an instant thermometer registered 160 degrees F. Baste the chicken once or twice with honey honey-lime glaze. The cooking time varies depending on the thickness and how you tightly packed the chicken pieces into the skewers). Once done, remove from the frill, loosely cover, and allow the chicken to rest for at least 5 minutes.
Step 1: Drizzle leftover sauce on the chicken or microwave and serve as a dip. Garnish the chicken with cilantro or parsley and lime wedges.