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1
Start by soaking the bamboo skewers in a shallow dish filled with water for 30 minutes.
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2
(Do not skip this step people, or your skewers will catch fire on the grill, which is terrifying.)
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3
In a small bowl, whisk together the soy sauce, lime juice and zest, honey and Sriracha.
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4
Briefly set aside.
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5
Cut your chicken breasts into approximately 1-inch chunks.
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6
Place them in a large Ziploc bag and pour the marinade over them.
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7
Seal the bag, removing as much air as possible, and refrigerate for at least 30 minutes.
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8
(Obviously, the longer you let the chicken marinate the more it will soak up the glorious flavors, but 30 minutes will do in a pinch.)
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9
Once the chicken is marinated, its time to assemble the skewers.
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10
Remove the bag of chicken from the fridge.
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11
Thread a piece of chicken, followed by a basil leaf, and a peach segment onto a soaked bamboo skewer.
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12
(Fold large basil leaves in half before threading them onto the skewers.)
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13
Repeat this pattern about 3 times per skewer.
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14
(You should be able to get 4 pieces of chicken, 3 peaches, and 3 leaves of basil on each skewer, but you can do less if you prefer, okay?)
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15
Heat a clean, oiled grill or grill pan over medium heat.
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16
When hot add the skewers and cook, rotating occasionally until the chicken is cooked through, about 12-15 minutes.
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17
Keep an eye on your skewers, please!
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18
The honey in the marinade burns easily, so you need to watch them carefully.
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19
If they start to brown too quickly, turn the heat down a little bit, okay?
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20
Remove them from the grill and serve em up!
