Sprite-Grilled Chicken Skewers

• portions: 6 servings

Ingrédients

8 garlic cloves, finely grated

1 12-oz. can or 1½ cups Sprite

1½ cups Thai chile sauce, divided

½ cup plus 1 Tbsp. fish sauce

2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, plus more

3 lb. skinless, boneless chicken breasts, cut into 1" pieces

Vegetable oil (for grill)

Juice of 3 medium limes

⅓ cup finely chopped cilantro

Eight 10"-long bamboo skewers, soaked 30 minutes, or metal skewers

Instructions

Mix together 8 garlic cloves, finely grated, one 12-oz. can or 1½ cups Sprite, 1 cup Thai chile sauce, ½ cup fish sauce, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt in a 1-gal. resealable plastic bag or large baking dish. Add 3 lb. skinless, boneless chicken breasts, cut into 1" pieces, and turn to coat. Seal or cover; chill, turning occasionally, at least 2 hours and up to 12 hours. (Marinate at least 4 hours if you can.)

Prepare a grill for medium-high heat; oil grate with vegetable oil. Remove chicken from marinade, letting excess drip back into bag or dish; discard marinade. Thread chicken onto skewers (about 8 pieces each) and grill, turning once, until cooked through (an instant-read thermometer inserted into the a piece should register 160°), 10–12 minutes. Transfer skewers to a platter and let rest 5 minutes.

Whisk juice of 3 medium limes, ⅓ cup finely chopped cilantro, remaining ½ cup Thai chile sauce, and remaining 1 Tbsp. fish sauce in a small bowl to combine. Taste sauce and season with salt if needed. Spoon sauce over chicken skewers to serve.