Ingredients
- 1.5 lb1/750 g lb1/750 gchicken thigh fillets(Note 1)
- 1/3 cup honey
- 2 tbsp Dijon mustard(Note 2)
- 4 tbsp soy sauce
- 2 garlic clove s, crushed
- 2-3 tbsp sriracha OR any other hot sauce(e.g. Frank's), adjust amount to your taste
- 1/4 tsp salt
- 1 1/2 tbsp oil(I used vegetable)
Instructions
- Cut the chicken into 2cm / 4/5" cubes.
- Mix Marinade ingredients together in a bowl until smooth.
- Transfer 4 tablespoons of the Marinade into a small bowl ("Reserved Marinade", to use for basting).
- Add chicken into the bowl with the remaining Marinade. Mix to coat and set aside for 20 minutes to marinade (up to overnight). (Note 3)
- Thread chicken onto skewers, discard marinade in the bowl. I used 14 small ones about 18cm/7" long, 4 pieces of chicken on each.
- Heat oil on a BBQ or skillet over medium heat. Place skewers on the BBQ and cook the first side for 2 1/2 minutes, then turn the skewers.
- Baste the COOKED side that is now facing up generously with the reserved Reserved Marinade. After 2 1/2 minutes, turn the skewers and quickly baste the other side generously with the Reserved Marinade. Turn immediately. Cook for just a few seconds, then transfer to a plate. (Note 4)
- Baste the skewers on the plate one more time with the Reserved Marinade, then serve.
- I served mine with Cilantro/Coriander Lime Rice (Note 5)
