Ingredients
- 2 pounds boneless, skinless chicken breasts
- ½ cup honey
- ¼ cup canola oil
- 2 tablespoons sriracha
- Kosher salt
- Freshly ground black pepper
For the Avocado Ranch
- 1 ripe avocado, roughly chopped
- ⅓ cup sour cream
- ¼ cup mayonnaise
- 1 clove garlic, roughly chopped
- ½ teaspoon worcestershire sauce
- ½ teaspoon white vinegar
- ½ teaspoon paprika
- ¼ teaspoon onion powder
- Kosher salt
- Freshly ground black pepper
Preparation
- Combine honey, oil, and sriracha in a small mixing bowl. Season with Kosher salt and freshly ground black pepper.
- Slice chicken into approximately 1” cubes and place in a bowl with all but 1/3 cup of the marinade. Stir the chicken with marinade until well combined. Let chicken marinate in the refrigerator for at least 6 hours. Refrigerate and reserve remaining marinade.
- Skewer chicken and preheat the grill over medium-high heat. Grill chicken kebabs, turning once, until just cooked through (about 3-5 minutes per side). Remove from heat and brush the reserved ¼ cup honey sriracha glaze on kebabs. Serve with avocado ranch.
- Place all ingredients into a food processor and puree until smooth. Season with Kosher salt and freshly ground black pepper.
For the Avocado Ranch