BY LYNN CRAWFORD | JUNE 26, 2017
Serves 4

GLAZE:
• ¾ cup maple syrup
• 1 tablespoon Sriracha hot sauce
• 1 tablespoon whiskey
• 2 teaspoons Dijon mustard
• Zest of one orange
• Salt and pepper

MARINATED CHICKEN:
• 2 tablespoons olive oil
• 2 tablespoons whiskey
• 1 teaspoon Sriracha hot sauce
• Juice of one orange
• 2 sprigs thyme, leaves only
• 1 teaspoon salt
• ¼ teaspoon pepper
• 1 large clove garlic, grated
• 2 ½ pounds boneless, skinless chicken breast, cut into 1 ½ inch pieces

WHAT TO DO:
1. For the glaze, in a small bowl whisk maple syrup, Sriracha, whiskey, Dijon mustard, orange zest and season with salt and pepper to taste. Set aside.
2. Next, for the chicken marinade grab a large bowl and stir together oil, whiskey, Sriracha, orange juice, thyme, salt, pepper, and garlic. Then add chicken and toss well to coat. Refrigerate for 30 minutes or overnight.
3. Preheat grill to medium-high.  Thread about 5-6 pieces of chicken onto each skewer.  Cook skewers for 6 minutes, turning regularly.
4. Brush chicken with glaze and cook, turning and brushing twice more, for 4 minutes or until charred and cooked through.