Key West Spicy Chicken

Key West Spicy Chicken

Adapted from GroceryBudget101 and OnceUponAChef

Ingredients

Serves 6 generous portions

3 tablespoons soy sauce

2 tablespoons raw organic honey

1 tablespoon olive oil

zest of one lime

juice of one lime

3 garlic cloves, peeled

1-inch piece fresh ginger, peeled and roughly chopped

2 tablespoons Sriracha sauce (store bought or homemade)

1 teaspoon fine grain sea salt

2 lb / 900 gr free-range organic chicken breasts, cut into 1½-inch chunks

handful fresh cilantro, chopped

Directions

In a blender, combine soy sauce, honey, olive oil, lime zest, lime juice, garlic, ginger, Sriracha and salt. Blend until completely smooth.

In a shallow sealable container or in a large Ziplock bag, combine chicken chunks and marinade. Cover or seal and marinate in the refrigerator for at least 30 minutes (marinate overnight fullest flavor).

Remove the chicken from the marinade and skewer onto bamboo sticks that have been soaked in water for 5 minutes.

Heat a grill or a grill pan to medium-high (if you’re using an outdoor grill lightly oil the grill grates).

Grill the chicken kebabs, until golden brown and cooked through, about 6 to 8 minutes turning regularly, until juices run clear.

Transfer kebabs to a platter and top with chopped cilantro.