Step 1

Trim all fat and undesirable parts from chicken breasts and cut chicken into same-size chunks about 2 inches square.

Step 2

Mix the oil, soy sauce, garlic, ginger, and lime juice to make the marinade.

Step 3

Put chicken pieces and HALF the mixed marinade into a plastic bag or plastic container and marinate the chicken pieces 6-8 hours in the refrigerator, turning a few times if you’re home.

Step 4

When you’re ready to cook, make sure the grill is clean and then spray grill with non-stick grill spray or brush with a high smoke-point oil like peanut oil or avocado oil.

Step 5

Heat grill to medium-high temperature (you can only hold your hand there for a few seconds.)

Step 6

Mix 1 tablespoons of Sriracha Sauce (affiliate link) into the reserved marinade to make the glaze, then taste to see if you want more Sriracha.

Step 7

Drain the chicken, discarding the marinade, and thread chicken pieces on to skewers, preferably blade-type skewers or double skewers. (affiliate links)

Step 8

If you sometimes have trouble with meat sticking to the grill, brush the grill again with a high-smoke point oil right before you lay the chicken kabobs on the grill. (Do this carefully; oil that drips down can flame up.)

Step 9

Put chicken kabobs on the grill and brush generously with the Sriracha glaze.

Step 10

Turn kabobs about every 4 minutes and brush with glaze each time, cooking the kabobs until the chicken is nicely browned and firm (but not hard) to the touch. Actual cooking time will depend on the thickness of the chicken pieces and how hot your grill is, but estimated time is about 12-14 minutes.

Step 11

Chicken needs to reach an internal cooking temperature of 165F/74C to be safe; use an instant-read meat thermometer (affiliate link) if you have one.

Step 12

Serve chicken hot.

Step 13

Leftover chicken could be reheated and eaten over salad or inside lettuce wraps.