1tspSriracha saucemore, to taste, if you want it spicier
1lbboneless skinless chicken thighstrimmed and cut into 2-inch chunks
2tbspchopped cilantroplus more for garnishing platter
Instructions
Combine the honey, soy sauce, lime juice, oil, lime zest, garlic, ginger, and sriracha sauce together in a bowl. Blend with an immersion blender until creamy. Remove 2 tablespoons of marinade to a dish; set aside for later use. Add the pieces of trimmed chicken to the marinade; mix until evenly coated. Seal with plastic wrap and place into the refrigerator to marinate for 6-24 hours.
Remove the chicken from the refrigerator 15 minutes prior to cooking. Thread the pieces of chicken onto skewers, folding the pieces in half if they are long and thin.
Heat a large grill pan, that's been coated in cooking spray, over medium-high heat. Add the chicken skewers to the HOT pan. Reduce the heat to medium and cook for 8-10 minutes. Flip the skewers and continue cooking for another 8-10 minutes, or until the chicken is cooked through.
Remove from the pan and place on a serving plate. Sprinkle the top with fresh cilantro and serve with the reserved marinade. Serve immediately. Enjoy.