Spicy Honey Lime chicken
2 lbs. bonelss skinless chicken thighs, trimmed and cut in 2 inch chunks (I like to cut them in wedges -- 2 inches at one end tapering to a point. This gives me points that will slightly charred)
1/3 cup Honey Ginger Balsamic Vinegar
2 tablespoons low sodium soy sauce
1 teaspoon lime zest
2 1/2 tablespoons lime juice
3 garlic cloves, minced
1 1/2 tablespoons grated ginger
1 tablespoon Unflavored or Persian Lime Olive Oil, plus more for grilling
1 1/2 tablespoons Sriracha or your favorite hot sauce
1 teaspoon salt
1/2 teaspoon cornstarch (optional)
Whisk the marinade ingredients together. Place the chicken and 1/2 of the marinade in a zipper plastic bag and let marinate 1/2 hour at room temperature or 2 hours in the refrigerate.
Stir the cornstarch into the remaining marinade and bring to a simmer in a small pot. Let simmer about 1 minute and set aside to cool to room temperature. If using bamboo skewers, soak them in water for 20-30 minutes to keep from burning.
Heat your grill. (Alternatively, this recipe can be broiled on a foil-lined broiler pan.) Remove the chicken from the marinade and discard the marinade. Thread the chicken onto skewers. Pat dry with paper towels so chicken won't steam. Brush or spritz the chicken with olive oil to prevent sticking. Also, oil your grill after cleaning. Place the chicken on the grill and grill 10-12 minutes or until cooked through and lightly charred.
Sprinkle with cilantro and serve with the cooled sauce.
* I serve this dish with cole slaw and corn bread.