Description

Honey Sriracha Chicken Skewers feature tender chicken pieces marinated in a sweet and spicy blend of honey, Sriracha, garlic, lime, and soy sauce. Grilled to juicy perfection with caramelized edges, these skewers are perfect for weeknight dinners, summer barbecues, or party appetizers. Serve them alongside rice, grilled veggies, or a fresh salad for a crowd-pleasing meal.

Ingredients

Chicken and Marinade

2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
1/4 cup honey
3 tablespoons Sriracha sauce
2 tablespoons soy sauce
1 tablespoon olive oil
3 cloves garlic, minced
1 tablespoon fresh lime juice
1 teaspoon freshly grated ginger (optional)
1/2 teaspoon black pepper

Garnish

1 tablespoon sesame seeds (optional)
2 tablespoons chopped green onions

Additional

Wooden or metal skewers

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Instructions

Prepare the marinade: In a mixing bowl, whisk together honey, Sriracha sauce, soy sauce, olive oil, minced garlic, fresh lime juice, grated ginger if using, and black pepper until well combined.
Marinate the chicken: Place the cubed chicken pieces in a bowl and toss with about two-thirds of the marinade to coat evenly. Cover the bowl and refrigerate for 30 minutes to 2 hours to allow the flavors to penetrate. Keep the remaining marinade aside for glazing.
Prepare the skewers: If using wooden skewers, soak them in water for 20 to 30 minutes to prevent burning on the grill. Thread the marinated chicken pieces onto the skewers, leaving small gaps between each piece for even cooking.
Preheat the grill: Heat an outdoor grill or grill pan to medium-high. Lightly oil the grill grates to prevent the chicken from sticking during cooking.
Grill the skewers: Place the skewers on the grill and cook for 10 to 15 minutes, turning every few minutes to ensure even cooking and caramelization. The chicken is done when it reaches an internal temperature of 165°F (74°C) and has lightly charred edges.
Glaze the chicken: In the last 2 to 3 minutes of grilling, bring the reserved marinade to a boil in a small saucepan and simmer for at least 1 minute to ensure safety. Brush this cooked marinade onto the chicken skewers to add a glossy, flavorful finish.
Garnish and serve: Remove the chicken skewers from the grill and sprinkle with sesame seeds and chopped green onions for added flavor and visual appeal. Serve hot with your choice of steamed rice, grilled vegetables, or a fresh crisp salad.

Notes

Control the spice level by adjusting the amount of Sriracha — reduce for milder heat, increase for more spice.
Chicken thighs tend to stay juicier, while chicken breasts provide a leaner option.
For an indoor alternative, broil the skewers on a foil-lined baking sheet, turning occasionally, until cooked through (internal temperature 165°F/74°C).
To avoid burning the honey, cook over medium-high heat and monitor closely, as honey caramelizes quickly.
Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
Great served with jasmine or coconut rice, cucumber salad, or grilled pineapple slices.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course, Dinner, Appetizer, Grilling
Method: Grilling
Cuisine: Asian-Inspired, Fusion