Combine soy sauce, honey, lime juice, lime zest, minced garlic, grated ginger, and sriracha in a bowl. Add the vegetable oil and kosher salt, then whisk until the mixture is smooth. Taste the marinade and adjust the seasoning or spice if needed. I always find mixing the marinade really satisfying because the aroma alone hints at how flavorful the chicken will be!

Place the chicken pieces in a large Ziploc bag or a bowl with a lid. Pour half of the marinade over the chicken, making sure all pieces are evenly coated. Seal the bag or bowl tightly and refrigerate for at least 30 minutes. For deeper, richer flavors, I recommend marinating overnight. Remember to set aside the remaining marinade for basting during grilling.

If you’re making skewers, soak any wooden ones in water for 30 minutes to prevent burning. Thread the marinated chicken onto the skewers, leaving a bit of space between pieces for even cooking. If using whole chicken thighs or breasts, pat them dry lightly to remove any excess marinade before cooking.

Preheat your grill or broiler to medium-high heat. Lightly grease your grill grates or broiler pan with oil to prevent sticking. Place the chicken on the heat and cook for about 4–5 minutes on each side, basting with the reserved marinade as you go. Make sure the internal temperature of the chicken reaches 165°F before serving.