Recipe adapted from onceuponachef.com
- 3 tablespoons soy sauce
- 1/4 cup plus 1 tablespoon honey
- 1 tablespoon vegetable oil
- 1 teaspoon lime zest, from one lime
- 3 tablespoons fresh lime juice, from 2 limes
- 4 garlic cloves, peeled and roughly chopped
- 1 tablespoon fresh ginger, peeled and roughly chopped
- 1/2 tablespoon Sriracha sauce
- 1 teaspoon salt
- 1-1/2 lbs. boneless skinless chicken breasts cut into 2-inch chunks
- 2 tablespoons chopped cilantro, plus a few whole sprigs for garnish
- Limes, sliced into wedges, for garnishing platter (optional)
- In a blender, combine the soy sauce, honey, oil, lime zest, lime juice, garlic, ginger, Sriracha, and salt. Blend until completely smooth. Pour 1/2 cup of the marinade into a small bowl; cover and refrigerate until ready to serve (this will be your sauce).
- Combine the chicken and remaining marinade in a large Ziplock bag and seal tightly. Place in a bowl (in case of leakage) and marinate in the refrigerator for 4 hours.
- Remove the chicken from the marinade and thread onto skewers, folding the pieces in half if they are long and thin.
- Be sure the grill is clean, then preheat to medium heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken kebabs, covered, until golden brown and cooked through, turning skewers occasionally, for 10 to 15 minutes.
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