Name: Thai Chicken Thigh Kebabs
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Soy sauce - ⅓ cup; Honey - 2 tablespoons; Sesame oil - 1 tablespoon; Sriracha sauce - 1 tablespoon; Garlic, minced - 1 clove; Ginger puree - 1 teaspoon; Skinless, boneless chicken thighs - 2 pounds; Yellow squash, sliced - 1 medium; Red onion, cut into chunks - 1 medium; Green bell pepper, cut into chunks - 1; Whole button mushrooms - 8 ounces; Chopped fresh cilantro for garnish - 1 tablespoon

Ingredients for - Thai Chicken Thigh Kebabs

1. Soy sauce ⅓ cup

2. Honey 2 tablespoons

3. Sesame oil 1 tablespoon

4. Sriracha sauce 1 tablespoon

5. Garlic, minced 1 clove

6. Ginger puree 1 teaspoon

7. Skinless, boneless chicken thighs 2 pounds

8. Yellow squash, sliced 1 medium

9. Red onion, cut into chunks 1 medium

10. Green bell pepper, cut into chunks 1

11. Whole button mushrooms 8 ounces

12. Chopped fresh cilantro for garnish 1 tablespoon

How to cook deliciously - Thai Chicken Thigh Kebabs

1 . Stage

Whisk soy sauce, honey, sesame oil, Sriracha, garlic, and ginger puree together in a large bowl. Add chicken, cover, and refrigerate at least 4 hours to overnight.

2 . Stage

Preheat an outdoor grill for medium heat and lightly oil the grate.

3 . Stage

Thread marinated chicken thighs onto metal skewers and place on a platter, reserving marinade. Add squash, red onion, bell pepper, and mushrooms to the bowl with the marinade and stir until evenly coated.

4 . Stage

Thread yellow squash, red onion, bell pepper, and mushrooms onto skewers and place on the platter with the skewered chicken.

5 . Stage

Grill chicken and vegetable skewers for 20 minutes, turning after 10 minutes. Transfer skewers to a clean serving platter. Garnish with chopped cilantro.