Sriracha-Glazed Grilled Chicken Kabobs

Ingredients

• 4 large boneless, skinless chicken breasts
• High smoke-point oil or non-stick spray for the grill
• 1/4 cup peanut oil or avocado oil
• 1/4 cup soy sauce
• 1 T garlic puree or finely minced fresh garlic
• 2 tsp. ground ginger from a jar or finely minced fresh ginger root
• 3 T lime juice
• 1-2 T Sriracha Rooster Sauce

Directions

1. Cut away any fat or less-than-lovely bits from the chicken breasts, then slice the chicken into evenly sized pieces, about 2 inches square.
2. Stir together the oil, soy sauce, garlic, ginger, and lime juice for the marinade.
3. Add the chicken and half of that marinade to a plastic bag or plastic container. Refrigerate for 6-8 hours, turning the chicken now and then if you’re around.
4. When it’s time to grill, start with clean grates. Coat them with non-stick grill spray, or brush them with a high smoke-point oil such as peanut oil or avocado oil.
5. Preheat the grill to medium-high, hot enough that you can only keep your hand near the heat for a few seconds. Stir the 1-2 tablespoons of Sriracha Rooster Sauce into the marinade you set aside to make the glaze.
6. Drain the chicken and throw away the marinade it was sitting in. Slide the chicken pieces onto skewers, preferably blade-style skewers or double skewers. If food tends to stick on your grill, carefully brush the grates once more with high smoke-point oil just before adding the kabobs, watching for flare-ups if any oil drips.
7. Lay the chicken kabobs on the grill and coat them well with the Sriracha glaze.
8. Rotate the kabobs about every 4 minutes, brushing on more glaze each time. Cook until the chicken is nicely browned and feels firm, but not tough, when pressed. The exact timing depends on the size of the chicken pieces and the heat of your grill, but plan on about 12-14 minutes.
9. For safety, the chicken should register 165F/74C in the center; check with an instant-read thermometer if you have one. Serve the chicken hot. Leftovers can be warmed up and used over salad or tucked into lettuce wraps.