¼cupsoy sauce,gluten-free tamari, or coconut aminos for paleo diet
1teaspoonsesame oil
2tablespoonhoney
1 - 2teaspoonSambal Oelek,hot chile paste, or Sriracha sauce
½inchfresh ginger root,peeled and finely grated
2clovesgarlic,crushed
2mediumchicken breasts,or 4 chicken thighs, skinless and boneless
Instructions
If using wooden skewers, soak in water for at least 30 minutes.
Mix all marinade ingredients together.
Cut chicken into 1-inch cubes or strips and thread onto skewers. (Alternatively, you can marinate the chicken first and thread onto skewers just before grilling.)
Put chicken pieces in a shallow dish, pour marinade over top and turn chicken pieces to make sure all are coated or submerged. Let marinate for at least an hour in the refrigerator
Grill over medium heat, turning after 7 minutes. Grill on the other side until chicken is no longer pink and the internal temperature of the thickest parts registers 165°F.
Add a squeeze of lime and serve with lime quarters. Delicious over Never-Fail Thai Coconut Rice.
Notes
Make ahead! Mix the marinade ingredients, add the cut-up chicken pieces, combine the two and transfer to a freezer container or zipper-top freezer bag. When ready to make this recipe, thaw the chicken in the refrigerator overnight, then thread on to skewers and grill.