Sriracha Honey Lime Chicken

• 1.1 kg boneless skinless chicken thighs
• 45 ml soy sauce
• 113 g honey
• 15 ml oil
• 5 ml lime zest
• 45 ml lime juice
• 5 garlic cloves, pressed
• 2-inch piece of ginger, grated
• 15 ml Sriracha
• 6 ml Kosher salt
• Cilantro, lime wedges, and chives, for serving

Mga Tagubilin

1. 1

   Chop each chicken thigh into 2–3 pieces (about 1.5–2 inches each). Place them into a bowl or a resealable bag.

2. Marinade

   2

   Mix the remaining ingredients together in a blender and process until smooth. Pour about 1/2 cup (120ml) into a container and refrigerate. This is reserved for serving. Pour the remainder of the marinade over the chicken and let it marinate for 4 hours or overnight.

3. 3

   Soak wooden skewers in water for a couple of hours or overnight.

4. Grilling

   4

   Thread chicken onto skewers. Grill on a preheated grill, covered, over medium heat for around 12 minutes, turning occasionally and ensuring they don't burn. Serve with the reserved marinade and garnishes of your choice.