Honey, Lime and Sriracha

3 tablespoons soy sauce ⅓ cup honey 1 tablespoon vegetable oil 1 teaspoon lime zest, from one lime 3 tablespoons fresh lime juice, from 2 limes 4 garlic cloves, minced 1 ½ inch piece ginger, peeled and minced 1 ½ tablespoons Sriracha sauce 1 ¼ teaspoon salt 2 ½ pounds boneless skinless chicken thighs 2 tablespoons chopped cilantro Cilantro sprigs for garnish Limes, sliced into wedges, optional

In a blender, combine the soy sauce, honey, oil, lime zest, lime juice, garlic, ginger, Sriracha and salt. Blend until completely smooth. Pour ½ cup of the marinade into a small bowl; cover and refrigerate until ready to serve (this will be your sauce). Trim the chicken thighs into 2-inch pieces. Combine the chicken and remaining marinade in a large Ziplock bag and seal tightly. Place in a bowl (in case of leakage) and marinate in the refrigerator for at least 6 hours or overnight. Remove the chicken from the marinade and thread onto skewers, folding the pieces in half if they are long and thin. Be sure the grill is clean, then preheat to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken kebabs, covered, until golden brown and cooked through, turning skewers occasionally, for 10 to 15 minutes. Transfer the skewers to a platter. Warm up the reserved marinade in the microwave and either drizzle it over top or pass it alongside. Scatter the chopped cilantro over top and garnish the platter with lime wedges and cilantro sprigs, if desired. Pair with Thai Crunch Salad.