Sriracha Chicken Skewers with Peaches and Basil

Start by soaking some bamboo skewers in a shallow dish filled with water for 30 minutes. Do not skip this step people, or your skewers will catch fire on the grill.

In a small bowl, whisk together the Low-Sodium Soy Sauce (1 1/2 Tbsp), zest and juice of a Lime (1), Honey (1 Tbsp) and Sriracha (1 Tbsp). Briefly set aside the marinade.

Slice your Boneless, Skinless Chicken Breasts (4) into approximately 1-inch chunks.

Place them in a large Ziploc bag and pour the marinade over them. Seal the bag, removing as much air as possible, and refrigerate for at least 30 minutes.

Slice the Peaches (2) into 16ths. Just to break it down: Cut each peach in half, removing the pit. Then slice each half into four segments. Slice each of those four segments in half.

Once the chicken is marinated, it’s time to assemble the skewers. Thread a piece of chicken, followed by a fresh Fresh Basil Leaves (24), and a peaches segment onto a soaked bamboo skewer.

Repeat this pattern about 3 times per skewer. 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.

Heat a clean, oiled grill or grill pan over medium heat. When hot add the skewers and cook, rotating occasionally until the chicken is cooked through, about 12-15 minutes. Keep an eye on the skewers! The honey in the marinade burns easily, so you need to watch them carefully. If they start to brown too quickly, turn the heat down a little bit.

Get down with your summery skewers.