Thai Honey Chicken Skewers

This is a wonderful light appetizer I made just recently for Labor Day weekend 2024 alongside a dip, since our main meal was skirt steak with some heavy sides. Everyone was surprised at how much flavor these chicken skewers had. The dry rub along with the marinade ensures a great visit to Flavortown!  

Chicken

1 lb chicken breast, cut into strips or use chx tenderloins
2 teaspoons Chinese 5-spice
¼ teaspoon cayenne pepper
1 teaspoon fine grain sea salt
¼ teaspoon ground black pepper
1 tablespoon honey 
2 tablespoons olive oil
Juice of one lime
1 tablespoon sesame seeds
Chopped fresh cilantro & lime wedges for garnish

Sriracha Mayo

3 tablespoons mayo
3 tablespoons plain Greek yogurt
1 tablespoon Sriracha
1 teaspoon lemon/lime juice
Ground black pepper to taste

Toss chicken with the five-spice, cayenne pepper, salt & pepper.

In a small bowl combine honey, olive oil and lime juice. Toss chicken with marinade and put in refrigerator for at least 15 minutes (I marinate overnight for fullest flavor).

For Sriracha mayo, combine mayo, Greek yogurt, Sriracha, lime juice and pepper and stir to combine. Taste and adjust seasoning if needed. Set aside. 

Soak 6-8" skewers in water for an hour. Then skewer chicken.

Heat a grill to medium-high and cook chicken until nicely seared, about 3 minutes per side, depending how thin the chicken. Transfer to a plate, scatter with sesame seeds & fresh cilantro. Serve with lime wedges & Sriracha mayo on the side.