Mum found this recipe online a few months ago via @onceuponachef and decided to give it a go as it had 397 5 star reviews (I know, that’s a lot). We loved it then, have sent it to quite a lot of friends since and cooked it a few more times since. The sriracha gives it a little kick but nothing too scary, and trust me my tolerance level is about a 0.5.
We had ours last time with sweet potato wedges and an Asian slaw and it was pure magic.
Serves 4 (the picture is doubled):
✔️ 3 tbsp soy sauce
✔️ 1/4 cup plus 2 tbsp honey
✔️ 1 tbsp veg oil
✔️ 3 tbsp fresh lime juice
✔️ 1 tsp like zest
✔️ 4 garlic cloves, peeled and roughly chopped
✔️ 1.5 inch ginger, peeled and roughly chopped
✔️ 1.5 tbsp sriracha sauce
✔️ 1.25 tsp salt
✔️ 8-10 boneless, skinless chicken thighs, cut in to 2 inch chunks
Combine the above ingredients, except the chicken, in a blender and blend until completely smooth. Pour 1/2 cup of the marinade in to a small bowl, cover and refrigerate until ready to serve (this will be the sauce).
Combine the chicken and remaining marinade in a large ziplock bag, seal tightly and marinade in the fridge for atleast 6 hours, but preferably overnight.
Remove the chicken from the marinade and thread on to skewers. Either grill or bbq the skewers until golden brown and cooked through, then plate on a serving tray. Warm up the reserved marinade and drizzle all over those skewers. Pure bliss.
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