Sriracha Glazed Chicken Skewers with Peaches and Basil

Start by soaking the 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, which is terrifying.)

In a small bowl, whisk together the soy sauce, lime juice and zest, honey and Sriracha. Briefly set aside.

Cut your chicken breasts 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. (Obviously, the longer you let the chicken marinate the more it will soak up the glorious flavors, but 30 minutes will do in a pinch.)

Once the chicken is marinated, it’s time to assemble the skewers. Remove the bag of chicken from the fridge. Thread a piece of chicken, followed by a basil leaf, and a peach segment onto a soaked bamboo skewer. (Fold large basil leaves in half before threading them onto the skewers.) 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, okay?)

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 your skewers, please! 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, okay? Remove them from the grill and serve ‘em up!