Sriracha-Glazed Grilled Chicken Kabobs

Directions

Trim all fat and undesirable parts from chicken breasts and cut chicken into same-size chunks about 2 inches square. Mix the oil, soy sauce, garlic, ginger, and lime juice to make the marinade. Put chicken pieces and HALF the mixed marinade into a plastic bag or plastic container and marinate the chicken pieces 6-8 hours in the refrigerator, turning a few times if you’re home. When you’re ready to cook, make sure the grill is clean and then spray grill with non-stick grill spray or brush with a high smoke-point oil like peanut oil or avocado oil. Heat grill to medium-high temperature Mix the 1-2 tablespoons of Sriracha Rooster Sauce into the reserved marinade to make the glaze. Drain the chicken, discarding the marinade, and thread chicken pieces on to skewers If you sometimes have trouble with meat sticking to the grill, brush the grill again with a high-smoke point oil right before you lay the chicken kabobs on the grill. Put chicken kabobs on the grill and brush generously with the Sriracha glaze. Turn kabobs about every 4 minutes and brush with glaze each time, cooking the kabobs until the chicken is nicely browned and firm to the touch. Actual cooking time will depend on the thickness of the chicken pieces and how hot your grill is, but estimated time is about 12-14 minutes. Chicken needs to reach an internal cooking temperature of 165F/74C to be safe; use an instant-read meat thermometer if you have one. Serve chicken hot. Leftover chicken could be reheated and eaten over salad or inside lettuce wraps.