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1
Whisk together all of the marinade ingredients in a medium-sized bowl. Remove about 1/3 cup (put in an airtight container in the fridge for later) and pour the rest into a large sealable bag.
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2
Cut the chicken into bite-sized pieces and put in the marinade.
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3
Place in the fridge for at least 3 hours making sure to flip the bag halfway through the time it is in the fridge. I recommend marinating for 6-8 hours.
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4
Once the chicken has been marinated, place the chicken pieces on a skewer with your choice of prepared fruits/veggies.
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5
I used a chopped mango, chopped red onion, large cherry tomatoes, and a sliced zucchini.
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6
Lightly oil the grill grate by generously dipping a paper towel in olive oil and using tongs to rub it on the grill grates.
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7
Place the skewers on the grill. Cook for 10-12 minutes turning as needed or until chicken juices run clear.
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8
As you turn the kebab sticks, make sure to brush the chicken with the reserved 1/3 cup marinade frequently.
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9
Serve with the Sriracha dipping sauce and additional chopped cilantro if desired.
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10
Zest part of 1 lime to get about 1/2 teaspoon lime zest and then juice 2 limes to get about 3-4 tablespoons lime juice.
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11
Combine the mayo, lime juice, lime zest, Sriracha, and white sugar in a bowl. Add some salt + pepper to taste. Stir well and then taste(add additional lime or Sriracha to personal preference).
