Honey, Lime & Sriracha Chicken Skewers
This post may contain affiliate links. Read my full disclosure policy.
These chicken skewers marinated in honey, lime juice and Sriracha taste every bit as good as they look.
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
Step-by-Step Instructions
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.)
Purée until completely smooth, then set aside 1/2 cup of the marinade to use as a drizzling sauce.
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.
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.
Place the chicken in a Ziplock bag with the remaining marinade and refrigerate for at least 6 hours or overnight.
After the chicken has marinated, thread the pieces onto 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.
Grill the chicken, turning occasionally to promote even browning, for 10-15 minutes.
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.
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.
You may also like
- Middle Eastern Chicken Kebabs
- Grilled Jerk Chicken
- Grilled Chicken Wings with Seasoned Buffalo Sauce
- Thai Minced Chicken Lettuce Cups
- Char Siu Chicken
Honey, Lime & Sriracha Chicken Skewers
These chicken skewers marinated in honey, lime juice and Sriracha taste every bit as good as they look.
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
- 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).
- 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.
- Remove the chicken from the marinade and thread onto skewers, folding the pieces in half if they are long and thin.
- 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.
- Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here.
Pair with
Nutrition Information
Powered by 
- Per serving (6 servings)
- Calories: 321
- Fat: 10g
- Saturated fat: 2g
- Carbohydrates: 20g
- Sugar: 18g
- Fiber: 0g
- Protein: 37g
- Sodium: 1147mg
- Cholesterol: 180mg
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.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
I have made this a number of times over the past 4 years and it always turns out well and earns compliments from guests.
I can’t wait to try this recipe. Can I make it ahead, grill and then chill them? Then warm them up just before serving? I want to serve them for a wine tasting. We taste and then eat. Martha
Sure, Martha, that will work but make sure to just reheat them versus cooking them more to avoid them getting overcooked and chewy. Hope everyone enjoys!
Excellent dish. Everybody loved it, even though i made it in a frying pan with a bit of oil and sauce, not on the grill. I am thinking of making a double portion next time and freezing half. Would it be ok? At which point is it best to freeze?
Hi Olga, Glad you enjoyed this! You can freeze this either before (in the marinade) or after cooking) – whatever is more convenient for you.
Delicious!
Thank you chef Jen for easy to follow recipes
Love this recipe just the way it is. It’s a keeper with our family!
I made these last week and they were outstanding. Thighs are the way to go!
I have used this marinade on shrimp and veggies as well. Delicious! Only marinate shrimp for 1/2 hour, or it will turn into ceviche!
Seriously good – can’t wait to try it on pork and fish. My husband ate all the leftovers while cleaning up. Made it with the Thai Crunch salad which was really tasty as well – my husband said it was his new favourite. Thanks Jenn for another couple of 5 star recipes for my collection
This is one of my favorite recipes from Ince Upon a Chef! I’ve made it for guests and family. Although it takes some prep work, I would advise to double the recipe so you have some leftovers. My kids love to use the leftovers in rice bowls the next day.
This recipe is perfect you don’t need to alter anything but you can use on wings or boneless skinless chicken breast and broil instead on grill if need be, we eat this at least 2 times a month and it is one of my most requested meals that I usually serve with saffron rice and grilled butter corn