Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch (2.5cm) cubes
  • 1/4 cup (60ml) soy sauce, low sodium
  • 2 tablespoons (30ml) rice vinegar
  • 1 tablespoon (15ml) sesame oil
  • 2 cloves garlic, minced
  • 1 inch (2.5cm) piece of ginger, peeled and grated
  • 1 teaspoon ground black pepper
  • 1/4 cup (60ml) honey
  • 2 tablespoons (30ml) sriracha sauce (adjust to taste)
  • 1 tablespoon (15ml) lime juice, freshly squeezed
  • 1 teaspoon soy sauce, low sodium
  • 24 bamboo skewers, soaked in water for at least 30 minutes
  • Optional: Sesame seeds, chopped green onions, for garnish

Instructions:

  1. In a bowl, combine the soy sauce, rice vinegar, sesame oil, garlic, ginger, and pepper. Add the chicken cubes and toss to coat. Cover and refrigerate for at least 30 minutes (or up to 4 hours).
  2. While the chicken is marinating, whisk together the honey, sriracha, lime juice, and soy sauce in a small saucepan. (Alternative: microwave safe bowl)
  3. Thread the marinated chicken cubes onto the soaked bamboo skewers, leaving a small space between each piece. Aim for 4-5 pieces of chicken per skewer.
  4. Preheat your grill to medium heat (about 350°F/175°C). Place the skewers on the grill and cook for 6-8 minutes per side, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
  5. During the last few minutes of grilling, brush the chicken skewers generously with the honey-sriracha glaze. Flip the skewers and glaze the other side. Continue grilling for 1-2 minutes, or until the glaze is slightly caramelized.
  6. Remove the skewers from the grill and garnish with sesame seeds and chopped green onions (if desired). Serve immediately.