8 bamboo skewers, pre-soaked in water for 30-40 minutes ½ cup Kikkoman® Soy Sauce ¼ cup honey 1 teaspoon Kikkoman® Sesame Oil ½ tablespoon Kikkoman® Sriracha Hot Chili Sauce 2 tablespoons Kikkoman® Rice Vinegar 2 cloves garlic, minced 2 teaspoons ginger, minced 4 chicken breasts, cut into 3 inch pieces 2 tablespoons canola oil
In a bowl, whisk together the soy sauce, honey, sesame oil, sriracha, rice vinegar, garlic, and ginger.
Pour the marinade over the chicken pieces in a bowl or in a re-sealable bag.
Let the chicken marinate for at least an hour or preferably overnight.
Skewer the marinated chicken pieces onto bamboo skewers.
Preheat the grill to medium-high and then brush oil onto the grill.
Place the skewers onto the grill for 10-12 minutes or until the chicken is no longer pink and has reached an internal temperature of 165°F, turning them halfway through.