If you prefer to have grilled breasts, place chicken breast halves into the marinade and turn to coat. Cover and marinate in the refrigerator at least 30 minutes.

Ingredients

4 serv.

soy sauce↗3 tablespoons
honey↗2 tablespoons
olive oil or 1 tablespoon vegetable oil↗1 tablespoon
juice of one lime
garlic cloves, minced↗2
sriracha chili-garlic sauce↗1 -2 teaspoon
red pepper flakes, to taste↗
fresh cilantro, minced↗2 tablespoons
lb skinless boneless chicken breast (for kabobs cut into large chunks)↗1 lb
salt (optional)↗

Step-by-step instructions

1
In a small bowl, combine soy sauce through the cilantro. Mix thoroughly.
2
Cut the chicken into large chunks and marinate for at least 30 minutes - 1 hour. For convience place the chunks in a small ziplock bag, pour in the marinade and squeeze out the air. Message the marinade around the chunks to coat.
3
Remove the chunks from the marinade and lightly season kabobs with salt, if desired. Skewer onto bamboo sticks that have been soaked in water for about 10 minutes.
4
Grill on medium high heat for 6 to 8 minutes per side, until juices run clear.

Source: food.com

Original recipe ↗

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