Ingredients

The following ingredients have 4 Servings
  • 1/4 cup soy sauce, (gluten-free tamari, or coconut aminos for paleo diet)
  • 1 tsp sesame oil
  • 2 tbsp honey
  • 1 - 2 tsp Sambal Oelek, (hot chile paste, or Sriracha sauce)
  • 1/2 inch fresh ginger root, (peeled and finely grated)
  • 2 cloves garlic, (crushed)
  • 2 medium chicken breasts, (or 4 chicken thighs, skinless and boneless)

Instruction

  • 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.