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Chicken? Check! Honey? Check! Sriracha Black Chilli? Check! What more could you want to add some heat to your next dinner party?
i) In a blender, combine the soy sauce, honey, oil, lime zest, lime juice, garlic, ginger, Black Chilli Sriracha and salt. Blend until completely smooth. Pour a bit of the marinade into a small bowl; cover and pop in the fridge until ready to serve (this will be your drizzling sauce).
ii) Combine the chicken and remaining marinade in a large resealable bag and seal tightly. Place in a bowl and marinate in the fridge for at least 6 hours or overnight.
iii) Remove the chicken from the marinade and thread it onto skewers, folding the pieces in half if they are long and thin.
iv) Preheat the grill to medium-high heat. Grill the chicken kebabs, covered, until golden brown and cooked through, turning to skewers occasionally (this should take around 10 to 15 minutes).
v) Transfer to a serving platter, warm up the reserved marinade and garnish the skewers with coriander! Enjoy
ii) Combine the chicken and remaining marinade in a large resealable bag and seal tightly. Place in a bowl and marinate in the fridge for at least 6 hours or overnight.
iii) Remove the chicken from the marinade and thread it onto skewers, folding the pieces in half if they are long and thin.
iv) Preheat the grill to medium-high heat. Grill the chicken kebabs, covered, until golden brown and cooked through, turning to skewers occasionally (this should take around 10 to 15 minutes).
v) Transfer to a serving platter, warm up the reserved marinade and garnish the skewers with coriander! Enjoy
Ingredients
For a delightfully spicy twist on these BBQ staples, you will need:
3 tablespoons soy sauce
6 tablespoons honey
1 tablespoon vegetable oil
1 teaspoon lime zest
3 tablespoons fresh lime juice
4 garlic cloves, roughly chopped
1½ square inch piece fresh ginger, peeled and roughly chopped
1½ tablespoons Black Chilli Sriracha sauce
1¼ teaspoon salt
8-10 skinless chicken thighs, trimmed and cut into 2-inch chunks
2 tablespoons chopped coriander, plus a few whole sprigs for garnish
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