Sriracha Chicken Skewers

3 tbsp GF soy sauce
¼ cup + 2 tbsp bush honey
1 tbsp rice bran oil
1 tsp lime zest
3 tbsp fresh lime juice
4 garlic cloves, peeled & chopped
cube of fresh ginger, peeled & chopped
1½ tbsp Sriracha sauce or Kaitaia Fire
1 tsp SIDS CRAZY SALT
1¼ tsp salt
10 chicken thighs, cut in 5 cm chunks
2 tbsp chopped coriander
skewers, soaked overnight

In a blender, combine the soy sauce, honey, oil, lime zest, lime juice, SIDS CRAZY SALT, garlic, ginger, Sriracha and salt. Blend until completely smooth. Pour ½ cup of the marinade into a small bowl then cover and refrigerate until ready to serve (this will be your sauce).
Remove meat from the thighs using kitchen scissors. Combine the chicken and remaining marinade in a large Ziplock bag and seal tightly. Place in a bowl (in case of leakage) and marinate in the refrigerator overnight. Put skewers in a bowl water to soak overnight also.
Remove the chicken from the marinade and thread onto skewers, folding the pieces in half if they are long and thin.
Be sure the grill is clean, then preheat to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken kebabs, covered, until golden brown and cooked through, turning skewers occasionally, for 10-15 minutes. (Keep an eye on it - if they are browning too quickly, turn the heat down) Transfer the skewers to a platter. Warm up the reserved marinade in the microwave and either drizzle it over top or pass it alongside. Scatter the chopped coriander over top then serve.