Grilled Asian Style Chicken Kabobs
3 pounds boneless chicken breast or thigh meat, cut into 1-inch chunks
1/3 cup freshly squeezed orange juice (I used clementines)
1/4 cup organic wheat free Tamari sauce
4 tablespoons honey (I used sugar free honey substitute)
2 tablespoons rice wine vinegar
2 tablespoons olive oil
1 large clove garlic, minced
2 thinly sliced green spring onions (scallions)
1/4 teaspoon sea salt
1 teaspoon sesame seeds
1/4 to 1/2 teaspoon sriracha, optional
Place chicken in a large Ziploc-type bag. Whisk remaining marinade ingredients together in a small bowl or glass measuring cup. Pour all but 2 tablespoons over the chicken; seal bag tightly and place in refrigerator for 3 to 4 hours (2 tablespoons marinade reserved to brush on cooked kabobs before removing from grill). Discard any marinade used to marinate raw chicken.
Thread marinated chicken on metal skewers or bamboo skewers that have been soaked in water for at least 30 minutes (to keep from burning). Cook covered over a medium-hot grill for 10 to 15 minutes, turning frequently, until done. If desired, brush with reserved 2 tablespoons marinade before removing from grill.