Honey, Lime & Sriracha Chicken Skewers
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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.
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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
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- 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.
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Latest recipe of yours that has moved to the top of our favorites list! As usual with all of your recipes, I didn’t change a thing. Somehow you manage to have each recipe perfected, down to the amount of limes needed! Which is why I love coming to your website for a recipe….I always know it will be a keeper. Thanks Jenn!
❤️
Absolutely amazing. Made it twice in one week. Can’t. Stop. Eating. It. I made mine with the broiler then baked at 350. They were perfect.
I made this dish and used dark and light meat. It was absolutely delicious. I served it with your Thai Crunch Salad as recommended, which is one of our family’s very favorite salads, and coconut rice. My entire family loved it and one son went back for thirds! I have passed it on to many friends! Thank you again for your amazing recipes.
Like others have commented, your blog is a fabulous source of inspiration. Tried this for the first time today, marinated about 24 hours & served the skewers with a huge Greek salad and it was excellent. Good amount of heat and wonderful flavor. I’d love to get your feedback, Jen, on how tightly I should pack the kebabs next to each other…I realized there are more delicious crispy edges when there is a little more space between them so may space them out that way next time. Thanks again for a great recipe!
So glad the recipes are providing you some semblance of comfort during this challenging time! Yes, feel free to leave a tiny bit of space between the chicken pieces; this does allow more of those crispy edges.
Jenn,
I’ve made many of your recipes over the past several weeks. I’ve really enjoyed using new found time to try new recipes and food blogs. Yours has been a wonderful discovery and a frequent go-to for new recipes both in the savory and sweet departments. I made this recipe a few nights ago and absolutely loved it! What a wonderful flavor combination! I marinated the chicken thighs the night before (~20 hours) and I think that really concentrated the flavors. I didn’t actually make them into skewers; I just grilled the thighs whole and everyone loved them. It was a hit with the kids as well as the adults. The marinade is so delicious I may try it with pork chops as well. Thanks for the inspiration and keep the new recipes coming!
So glad you’ve been enjoying the recipes!! 🙂
Absolutely Delicious. I used chicken breast and chicken thighs. Both were moist and flavorful. The extra sauce was great as I made coconut rice and drizzled sauce on top of the rice.
Excellent!! Definitely making this again and again. Made with Thai cucumber salad here and it too is fantastic! I am loving Jenn’s recipes.
Completely perfect! My whole family LOVED the flavor. I believe we may be trying this on pork chops as well. The marinade is very versatile. Many thanks for the great recipe!
Jen can these be made ahead and reheated?
Thanks
Sure Anne- just make sure to just reheat them versus cooking them more to avoid them getting overcooked and chewy. Enjoy!
Best chicken! My husband is tough but this was a hit! He asks for this to take for work. This has made it into our rotation. I don’t edit recipe and definitely use thighs.