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Honey, Lime & Sriracha Chicken Skewers

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By Jenn Segal
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These chicken skewers marinated in honey, lime juice and Sriracha taste every bit as good as they look.

Honey, lime, and sriracha chicken skewers on a plate.

These chicken skewers marinated in honey, lime juice, and Sriracha are every bit as good as they look — and if you haven’t tried Sriracha, the Asian hot sauce named after the coastal city of Si Racha in Thailand, this is the perfect recipe to taste just how delicious it is. Made from sun-ripened chili peppers, distilled vinegar, garlic, sugar, and salt, Sriracha is used in soups, sauces, noodle dishes, omelets, burgers or anything else to add a delicious spicy taste. It has become so popular in the States that you can find it in the international section of most supermarkets.

What You’ll Need To Make Honey, Lime & Sriracha Chicken

Chicken skewer ingredients including ginger, lime, and soy sauce.

Step-by-Step InstructionsPile of lime zest with a lime and a micro-plane grater.

Begin by making the marinade. In a blender, combine the zest of a lime, fresh lime juice, honey, soy sauce, vegetable oil, garlic, ginger, and Sriracha. (Even though you’re puréeing the marinade, it’s a good idea to roughly chop the garlic and ginger so they get incorporated — some blenders can’t handle large chunks.)Marinade ingredients in a blender.

Purée until completely smooth, then set aside 1/2 cup of the marinade to use as a drizzling sauce.

Blender mixing marinade.

Next, prepare the chicken. I’ve specified boneless skinless chicken thighs for this recipe because they’re more flavorful than chicken breasts and easier to cook without drying out. I know many people prefer white meat but I’ve tried both in this recipe and, trust me, it’s much better made with dark meat.

Person using a knife to trim fat from chicken.

The only drawback to using chicken thighs is that they need to be trimmed before you cook them. I think it’s easiest to use kitchen shears as opposed to a knife. So, using scissors, simply cut off any gristle and large chunks of fat (don’t fret over every little bit as it mostly melts away on the grill) and then cut the meat into 2-inch pieces.

Person using a knife to cut chicken into pieces.

Place the chicken in a Ziplock bag with the remaining marinade and refrigerate for at least 6 hours or overnight.

Marinade pouring into a bag with chicken.

After the chicken has marinated, thread the pieces onto skewers.

Marinated chicken on skewers.

Preheat your grill to medium-high heat. Scrape the grates clean to prevent the chicken from sticking, then dip a wad of paper towels in oil and rub the grates until smooth and shiny.

Person oiling a grill.

Grill the chicken, turning occasionally to promote even browning, for 10-15 minutes.

Chicken skewers on a grill.

Keep an eye on it — the honey in the marinade causes the chicken to caramelize on the grill and turn a beautiful, rich brown color; however, the chicken can burn if the grill is too hot. Lower the heat if the chicken is browning too fast.

Honey, lime, and sriracha chicken skewers on a plate.

Transfer the skewers to a platter and drizzle with the reserved marinade. Sprinkle chopped cilantro over top and serve. Enjoy!

It was a mouth-watering photo from a blog called Kitchen Meets Girl that caught my eye on Pinterest and inspired this recipe. 

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Honey, Lime & Sriracha Chicken Skewers

Metric Cup Measures
By Jenn Segal

These chicken skewers marinated in honey, lime juice and Sriracha taste every bit as good as they look.

Servings: 4-6
Cook Time: 30 Minutes
Total Time: 30 Minutes, plus at least 6 hours to marinate

Ingredients

  • 3 tablespoons soy sauce (use gluten-free if needed)
  • ¼ cup plus 2 tablespoons honey
  • 1 tablespoon vegetable oil
  • 1 teaspoon lime zest, from one lime
  • 3 tablespoons fresh lime juice, from 2 limes
  • 4 garlic cloves, peeled and roughly chopped
  • 1½ square inch piece fresh ginger, peeled and roughly chopped (see note)
  • 1½ tablespoons Sriracha sauce
  • 1¼ teaspoon salt
  • 2½ pounds boneless skinless chicken thighs (between 8-10), trimmed and cut into 2-inch chunks
  • 2 tablespoons chopped cilantro, plus a few whole sprigs for garnish
  • Limes, sliced into wedges, for garnishing platter (optional)

Instructions

  1. In a blender, combine the soy sauce, honey, oil, lime zest, lime juice, garlic, ginger, Sriracha and salt. Blend until completely smooth. Pour ½ cup of the marinade into a small bowl; cover and refrigerate until ready to serve (this will be your drizzling sauce).
  2. Combine the chicken and remaining marinade in a large Ziplock bag and seal tightly. Place in a bowl (in case of leakage) and marinate in the refrigerator for at least 6 hours or overnight.
  3. Remove the chicken from the marinade and thread onto skewers, folding the pieces in half if they are long and thin.
  4. Be sure the grill is clean, then preheat to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken kebabs, covered, until golden brown and cooked through, turning skewers occasionally, for 10 to 15 minutes. (Keep an eye on it -- if they are browning too quickly, turn the heat down.) Transfer the skewers to a platter. Warm up the reserved marinade in the microwave and either drizzle it over top or pass it alongside. Scatter the chopped cilantro over top and garnish the platter with lime wedges and cilantro sprigs, if desired.
  5. Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here.

Pair with

Nutrition Information

Powered by Edamam

  • Per serving (6 servings)
  • Calories: 321
  • Fat: 10g
  • Saturated fat: 2g
  • Carbohydrates: 20g
  • Sugar: 18g
  • Fiber: 0g
  • Protein: 37g
  • Sodium: 1147mg
  • Cholesterol: 180mg
Nutritional Data Disclaimer

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Comments

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  • This recipe was my introduction to your blog. It turned out so amazingly yummy. Just the perfect amount of everything. I just signed up for your newsletter. I can’t wait to continue to try out your recipes.

  • Love this recipe (as I do many of your recipes) and have made it several times. I’ve made it with both chicken thighs and breasts and both have turned out fine. Followed the recipe exactly with no substitutions.

  • 5 Stars
    I have made this several times this summer, and it’s always deliciously flavorful, juicy, and tender. The recipe works perfectly every time. Lovely with cooked basmati rice and a simple garden salad.

  • Hi Jenn,
    I am marinating the chicken kabobs, made the Thai cuke salad, and brown rice. What Vege would you suggest?
    Thanks

    • Hi Marq, it sounds like you already have a well-rounded meal, but if you wanted to add a vegetable, simple roasted broccoli would be nice. Enjoy!

  • Can this be frozen?

  • Hi Jenn
    Will this work with chicken wings on the grill? Or do you think it may burn too quickly?

    Thanks

    • Hi Rose, I do think these really are best with thighs, but I think it would work with wings.

  • Made this recipe again (now using the right amount of ingredients (Jen, thank you so much for adding the metric button). It’s a wonderful recipe, strongly welcomed by my kids. I combined it with your Mexican rice pilaf and added flat turkish bread to the side.
    H. van de Water
    greetings from the Netherlands

    • — Herbert van de Water
    • Reply

  • You.are.amazing. Seriously, everything I’ve made from your blog has been a home run, this dish included. The whole family loved it. Made with boneless skinless chicken breasts, since that’s what we like. Served alongside your Thai Crunch salad and jasmine rice.

  • Hi, I’m anxious to try this recipe based on all the great reviews. I was hoping to substitute the bottled freshly minced ginger. Any suggestions on how much might be the equivalent of the amount the recipe calls for? Thanks so much!

    • Hi Jeanette, I would use about 1 Tbsp. of minced ginger. Hope you enjoy!

  • Also can I use tamari instead of regular soy sauce? Does it change the taste?

    • Sure, tamari will work fine here!

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