Tender chicken breast pieces marinated in Sprite, garlic, and Thai chile sauce, then grilled and finished with a bright lime-cilantro sauce.
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| prepSoak bamboo skewers in water 30 minutes (if using) | |||
| prepPrepare grill for medium-high heat | |||
| 8 garlic cloves, finely grated | Mix marinade, add chicken, chill 2–12 hrs | Oil grate, grill chicken 10–12 min until 160°F | Rest chicken 5 min, spoon sauce over skewers |
| 1 12-oz. can or 360 ml Sprite | |||
| 240 ml Thai chile sauce (for marinade) | |||
| 120 ml fish sauce (for marinade) | |||
| 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more | |||
| 3 lb. / 1.4 kg skinless, boneless chicken breasts, cut into 1" pieces | |||
| Vegetable oil (for grill) | |||
| Juice of 3 medium limes | Whisk lime, cilantro & remaining sauce | ||
| 10 g finely chopped cilantro | |||
| 120 ml Thai chile sauce (remaining) | |||
| 1 Tbsp. / 15 ml fish sauce (remaining) | |||
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