2lbsboneless, skinless chicken thighscut into bite size pieces
Instructions
Combine soy sauce, honey, lemon juice, sesame oil, garlic and ginger in a small mixing bowl. Reserve half of the marinade to use later as a reduction.
Add the chicken to the bowl, cover and let marinade for at least two hours or overnight.
Soak the bamboo skewers for 30 minutes before threading the chicken onto them.
Preheat the gas or charcoal grill to medium-high.
Grill the chicken for 10 to 15 minutes turning each skewer a few times until the chicken is golden and cooked to an internal temperature of 165 degrees.
Remove the chicken skewers from the grill onto a platter. Cover with aluminum foil and allow the chicken to "rest" while you prepare the marinade reduction.
How to Prepare Marinade Reduction
Pour the reserved marinade into a small saucepan.
Over a low heat, reduce the marinade until it is thick. Brush this over the cooked grilled chicken skewers.
Notes
Always make sure the meat is about the same size.
Make sure you soak the bamboo skewers for at least 30 minutes before adding the food so they don't burn when placed on the hot grill.
It's best to cook foods with different cooking times on separate skewers. Cook all the veggies on one skewer and then all the meat on another skewer. This way you can be sure you're not overcooking the veggies or under-cooking the meat.
Always use a digital meat thermometer to check the internal temperature of meat. Chicken is done at 165 degrees F.