Ingredients

Zest of 1 lime
60ml lime juice
60ml sriracha sauce
1 tbsp olive oil
Salt
Pepper 
800g skinless chicken thighs, cut into 3cm pieces
150g mayonnaise 
Coriander, to serve
Lime, cut into wedges to serve

Method

Place the lime zest, lime juice, sriracha, olive oil, salt and pepper in a large bowl and whisk to combine. Reserve 2 tablespoons of the marinade and set aside. 
Add the chicken to the bowl and toss to coat. Cover and refrigerate for 15 minutes to marinate. 
Preheat a char-grill pan over medium heat. 
Thread the chicken onto skewers, brush the chicken with olive oil and cook, in batches, for 4–5 minutes on each side or until charred and cooked through.
Put the reserved marinade and mayonnaise in a small bowl and stir to combine. 
Serve the skewers with mayonnaise, coriander, lime wedges and extra sriracha.