Firecracker Festival Chicken Skewers

Allergens

Soy, Wheat (from soy sauce)

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1
• inch cubes
• 1/2 cup soy sauce
• 1/4 cup honey
• 1/4 cup apple cider vinegar
• 1 tablespoon sriracha (or to taste)
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, to taste
• 8 wooden skewers

Instructions

1. In a large resealable plastic bag or shallow dish, combine soy sauce, honey, apple cider vinegar, sriracha, smoked paprika, garlic powder, onion powder, salt, and pepper. Mix well to combine.
2. Add chicken pieces to the marinade and seal the bag or cover the dish. Refrigerate for at least 30 minutes or up to overnight.
3. Preheat a grill or grill pan to medium high heat. Remove chicken from marinade, allowing excess to drip off.
4. Thread chicken onto skewers and discard any remaining marinade.
5. Grill chicken skewers for 5 7 minutes per side, or until cooked through and slightly charred.

Chef’s Insight

The key to perfect grill marks is to let the chicken cook undisturbed for 2-3 minutes before flipping.

Notes

For a spicier version, increase the amount of sriracha in the marinade.