I found a version of this recipe on a lovely blog, Kitchen Meets Girl, and thought it looked incredibly delicious! I did change a couple of things, but her recipe was my inspiration. I had planned to cook these on my outdoor grill. But, with temps around 100º today, I used my indoor cast iron grill pan and decided to stay cool in the A.C.
Combine large chunks of boneless, skinless chicken breasts (my package was 1 1/2 pounds) with the following in a bowl or gallon-size Ziploc bag:
3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon oil
Zest and juice of 1 lime
Pinch of red pepper flakes
2 – 3 garlic cloves, minced
Few dashes of Siracha
Allow to marinate in fridge for, at least, one hour. (I did three hours.) If using bamboo skewers, soak sticks for 5 – 10 minutes in water to avoid burning. Skewer chicken along with some lime wedges.
Grill on medium high heat for 6 – 8 minutes per side or until chicken is thoroughly cooked.
Top with toasted sesame seeds and cilantro leaves. Serve with rice. Squeeze lime wedges over chicken tableside.