Grilled Sriracha Chicken Kabobs

Tender chicken pieces marinated and grilled with a spicy-sweet Sriracha glaze.

Prep Time15

Cook Time20

Total Time35

Servings: 4 servings

4 large boneless skinless chicken breasts trimmed and cut into ~2-inch chunks
1 Tbsp avocado oil for the grill (or another high smoke-point oil)
soy sauce for the marinade (amount to match original recipe; mix with garlic, ginger, lime juice)
garlic for the marinade
ginger for the marinade
lime juice for the marinade
1 Tbsp Sriracha sauce mixed into reserved marinade to make glaze, adjust to taste

Trim fat from the chicken breasts and cut into even 2-inch pieces.
In a bowl, whisk together the soy sauce, garlic, ginger, lime juice, and enough of the marinade base to coat the chicken.
Place the chicken pieces and half of the marinade into a resealable bag or container. Refrigerate and marinate 6–8 hours, turning occasionally.
When ready to cook, preheat and clean the grill to medium-high heat. Lightly brush or spray the grill grates with 1 tablespoon avocado oil or another high smoke-point oil.
Stir 1 tablespoon Sriracha into the reserved half of the marinade to make a glaze, and taste to adjust heat.
Drain and discard the marinade from the chicken. Thread the chicken pieces onto skewers, using double skewers or blade-type skewers if available.
Place the skewers on the hot grill and brush generously with the Sriracha glaze. Cook, turning and brushing with more glaze every ~4 minutes.
Grill until the chicken is browned and firm to the touch, about 12–14 minutes total depending on piece thickness, or until an instant-read thermometer registers 165°F (74°C).
Remove from the grill and serve the kabobs hot.

Marinate chicken 6–8 hours for best flavor.
Use a high smoke-point oil for brushing the grill.
Discard any marinade that touched raw chicken; reserve some beforehand for glazing.
Cook chicken to 165°F (74°C) internal temperature.