Honey, Lime & Sriracha Chicken Skewers

5 stars based on 12 votes

honey-lime-sriracha-chicken-skewers

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.

ingredients

Made from sun-ripened chili peppers, distilled vinegar, garlic, sugar, and salt, Sriracha (pronounced SIR-rotch-ah) is a popular ingredient with chefs in the States — definitely a food trend of the moment. It’s used in soups, sauces, pastas, pizzas, hot dogs, omelets, burgers or anything else to add a delicious spicy taste. It has become so commonplace that you can find it in the Asian section of most supermarkets.

lime-zest

Begin by making the marinade. You’ll need the zest of a lime, fresh lime juice, honey, soy sauce, vegetable oil, garlic, ginger and Sriracha.

chopped-garlic

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.

chopped-ginger

Combine all of the ingredients in a blender.

ready-to-blend

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

blending-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.

trimming-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.

cutting-into-pieces

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

pouring-marinade-over-chicken

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

skewering-chicken

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.

prepping-grill

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

grilling-chicken

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-sriracha-chicken-skewers

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. 

Honey, Lime & Sriracha Chicken Skewers

Servings: 4-6
Cook Time: 30 Minutes
Total Time: 30 Minutes

Ingredients

  • 3 tablespoons soy sauce
  • 1/4 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
  • 1-1/2 square inch piece fresh ginger, peeled and roughly chopped
  • 1-1/2 tablespoons Sriracha sauce
  • 1-1/4 teaspoon salt
  • 2-1/2 pounds boneless skinless chicken thighs (between 8-10), trimmed and cut into 2-inch chunks
  • 2 tablespoons chopped cilantro, plus more for garnishing platter
  • 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 1/2 cup of the marinade into a small bowl; cover and refrigerate until ready to serve (this will be your 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.

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

Reviews & Comments

  • 5 stars

    Absolutely delicious! Very tasty! Thank you so much for your recipes.

    - Julie on July 29, 2014 Reply
  • Can you substitute chicken breasts for the boneless thighs?

    - Marcia Sarnow on July 27, 2014 Reply
    • Hi Marcia, I definitely prefer thigh meat for this recipe, but yes you can substitute boneless chicken breasts.

      - Jenn on July 27, 2014 Reply
  • 5 stars

    I am by no means a good cook, but I can follow instructions. The instructions and pictures on this site are so easy to follow.I surprised my wife with this dish,along with the Asian Crunch Salad, and she could not stop raving about how good it was. I followed the exact recipe and I must say it was great.Thank you Jenn.

    - WARHUKKER on July 22, 2014 Reply
  • 5 stars

    Served this last night. Marinated it during the day and it was ready to grill by the time we got home from work. My daughter loves Sriracha and she added more to the marinade to drizzle on the top.

    - Shari Lunde on July 17, 2014 Reply
  • 5 stars

    I think this is my very favorite meal to serve company, the chicken skewers accompanied by the Thai Crunch salad. No matter how much I make, it’s always gone. This is the recipe I would most hate to lose, and it’s made a sriracha fan out of me, too.

    - Emilie McGee on July 11, 2014 Reply
  • 5 stars

    I absolutely love the simplicity of this recipe.
    I tend to use this for get-togethers with friends. I generally pair it with thai crunch salad with peanut dressing and it is always a big hit.
    Served with a cold Chinese beer at a bbq and my guests are always delighted.
    Yet another one for my “OUAC” binder.

    - Sharyn on July 10, 2014 Reply
  • 5 stars

    I don’t have a grill, so I roasted the chicken instead, and it still came out delicious. I had it over my own version of Mexican rice, it was a perfect combo.

    - Mictian on July 4, 2014 Reply
  • 5 stars

    Another winner! My sons both loved it. I used chicken breasts and was careful not to overcook. The chicken was tender, moist, and very flavorful. Served with a tomato, avocado, fresh corn salad with a lime vinaigrette that paired well with the chicken skewers. Made the Strawberry Cake from this site for dessert. Wonderful meal.

    - SCL on July 3, 2014 Reply
  • 4 stars

    I made this recipe a couple of weeks ago and it was well received. I forgot to reserve some of the marinade before I added my chicken. I think that would have added more flavor to the final dish. I would like to try this with shrimp.

    - Danita on July 2, 2014 Reply
  • Would this marinade work on other cuts of chicken/other methods of cooking? or is grilling best?

    - Eliana on July 2, 2014 Reply
    • Hi Eliana, I would not recommend this recipe with another cut of chicken; it really is best with boneless chicken thighs. Grilling is definitely best, but you could always bake the chicken and flash it under the broiler at the end to get that same effect.

      - Jenn on July 2, 2014 Reply
  • 5 stars

    I did these skewers and they were great I did add alittle more saracha becuase my family love them really spicy . I paired them with spanish rice and corn. But over all they were delis!

    - Maria L on July 2, 2014 Reply
  • 5 stars

    I made these for a family Father’s Day celebration and they were a huge hit! My husbands nephew has mentioned them at least 5 times since then. Success!

    - kelly almasy on July 2, 2014 Reply
  • I wanted to try this recipe..for my hubby. i dont have a grill . Can i make this in the oven. If yes ..can you please tell me the procedure and temp.
    Thanks

    - Lovetocook on June 24, 2014 Reply
    • 5 stars

      I tried this recipe and it was awesome…My family and friends loved it…specially because it was moist as it was chicken thighs..I just used the broil setting and it was perfect….
      I once tried another recipe with breast and it was very dry..I reduced the honey and increased the sriracha sauce as my family and friends love it spicy!! Thanks again for this awesome recipe..

      - Lovetocook on July 2, 2014 Reply
  • Can you do the chicken skewer in the oven
    or on a grill pan?

    - Jacqueline Bruns on June 4, 2014 Reply
    • Hi Jacqueline, Yes either way, just watch that they don’t brown too quickly in the grill pan (you could always finish them in the oven if they start to get too brown).

      - Jenn on June 4, 2014 Reply
  • 5 stars

    Made this chicken along with your Asian slaw for a dinner party last weekend and both were delish. Keep the recipes coming. We love them!

    - Beth on June 3, 2014 Reply
  • This was delicious but my marinade looked NOTHING like the picture. It looks like it has much more oil than 1 tbs. Not a big deal, it’s a delicious recipe.

    - Jan Torrey on May 18, 2014 Reply
  • I haven’t tried (but I plan to), however your presentation is lovely. As usual.

    - JaneDoe on May 16, 2014 Reply
  • Made these chicken skewers tonight and it was soooo yummy! Made it with your Asian salad as per your suggestion. A perfect match and a superb dinner. Thanks so much for your terrific recipes, great pictures and easy instructions!

    - Deb on May 11, 2014 Reply
    • You’re welcome, Deb. So glad you enjoyed!

      - Jenn on May 11, 2014 Reply
  • Just made these tonight. YUM! Both husband and teenagers gave thumbs up and asked for it again. I’m going to double it next time. Leftovers would be so delicious on a salad. I could seriously drink that sauce it’s so good. I’m going to make extra sauce – not to drink of course- :) but to put over some rice or quinoa.

    - Cwein on April 19, 2014 Reply
  • Thanks very much

    - Stuart on February 4, 2014 Reply
  • Could you use this marinade on fish?

    - Stuart on February 4, 2014 Reply
    • Hi Stuart, Sure, but only marinate for 30 minutes, as the lime in the marinade will “cook” the fish.

      - Jenn on February 4, 2014 Reply
  • Exceptionally good! I made no changes to the recipe, cooked entirely as is..and it was better than 5 stars! Even my father in law that won’t eat any sort of hot sauce loved them! Definitely going through all of your recipes! Thanks!

    - Lisa Sakabu on December 21, 2013 Reply
  • These were perfectly light and went great with corn and the cob and a salad this summer.

    - kelly almasy on November 7, 2013 Reply
  • This recipe went really well with the asian slaw with ginger-peanut dressing. They had similar ingredients and both required a blender so I could intermingle the steps. One thing I changed was to use the chicken thighs whole, bone in, without the skin, and trimmed. Once they were marinated for several hours I just popped them on the grill and yum! Both those recipes are definite keepers!

    - Linda on November 5, 2013 Reply
  • I made this recipe for a fellow foodie friend who loved it. I followed it exactly with no alterations and came out great. I did marinate the chicken for a full 24 hours. I served it along with the Thai Crunch Salad with Peanut Dressing which also was wonderful! Thank you for so many great recipes!

    - Martha on November 5, 2013 Reply
  • I’ve made this dish three times in the last two weeks. The sauce makes the dish – and can be used on just about any other protein in the kitchen.

    - Todd on November 4, 2013 Reply
  • So yummy! Can’t wait to make this AGAIN,

    - Joy on October 29, 2013 Reply
  • Very tasty but I screwed up! Made this for a BBQ party on Saturday and thought I’d be smart and marinate ahead of time on Thursday just to get it done and to maximize the yummy flavors…big mistake! The lime juice started to “cook” the chicken which I should have known it would do since it’s an acid…so my chicken ended up with a weird texture but flavors were great. Will definitely try again :)

    - Renee on October 28, 2013 Reply
  • This is delicious, I loved doing the skewers with chicken thighs, much more flavorful and juicy than breasts. I reduced the honey in the recipe to 1/4 cup and I think I would reduce it even more the next time I make it because it is a bit sweet. Served with steamed jasmine rice and sesame green beans. Will definitely make it again!

    - Amber on October 23, 2013 Reply
  • Great marinade. It was fantastic on the grill, but I will probably be trying this marinade/sauce on baked chicken even when the weather turns colder. I mixed up the marinade over the weekend so prepping the chicken for a weeknight dinner was easy.

    - Nicole on October 22, 2013 Reply
  • I tried this but used skinless, boneless thighs instead of skewers (just grilled them whole) and it was amazing! This is my favorite chicken recipe.

    - Rick on September 28, 2013 Reply
  • Found this recipe somewhere but don’t remember where! I made it last week for a casual dinner with friends and it is a five star keeper. I passed it along to my friends that like to cook and I’m certain they will love it as much as I did. Awesome!

    - Natalie on September 14, 2013 Reply
  • Made these with the Crunchy Thai Salad this weekend and got fabulous compliments. These will be permanent fixtures on entertaining menu. Thank you!

    - Emilie Richards on September 2, 2013 Reply
  • Hi this recipe is so fantastic, I’m really picky about chicken, my daughter made it & I couldn’t get enough My question is I have a friend who only eats Fish, do you think I could make this with Shrimp? Any feedback would be greatly appreciated. Thank You Gina

    - Gina on September 1, 2013 Reply
    • Hi Gina, I’m so glad you liked it. I do think you could make this with shrimp, just be sure to only marinate for about 30 minutes, otherwise the lime in the marinade will “cook” the shrimp (think ceviche). Please come back and let me know how it turns out.

      - Jenn on September 1, 2013 Reply
  • Made it tonight and loved it! However made a stir fry with mushrooms onions and green peppers. Delish!

    - victoria on August 28, 2013 Reply
  • I saw this new recipe in my inbox a couple weeks ago and was very excited to try it. It has all the flavors we love and I had everything on hand. My family absolutely loved it! It was very flavorful and easy to throw together. The only thing I did differently was use chicken breast instead of thighs because of personal preference. Thanks Jenn! We’ll be adding this to our monthly menu :)

    - Theresa on August 23, 2013 Reply
  • Made these last week and they were fantastic!

    - cathy on August 15, 2013 Reply
  • This marinade was fantastic! I had it in the fridge for two days and I will use it again. Love your blog! Next time I’ll try your recipe for the Asian slaw.

    - cathy on August 11, 2013 Reply
  • Jenn. I made this recipe along with your Thai crunchy salad and both were Devine! Everyone in our family enjoyed both (even my 10 year old son) and the tastes really complimented one another. I even used the Siracha marinade on a piece of tilapia and it was delicious! Thanks for giving us such great recipes! We will out this one in our regular rotation.

    - Deb Chew on August 10, 2013 Reply
  • We enjoyed this recipe! We had a few modifications: we used chicken breasts (that’s what we had) instead of thighs and homemade ginger syrup (strong ginger flavor) instead of fresh ginger (I missed the ginger when I first read through the ingredients). So, our chicken was slightly sweet, but my wife and I thought the chicken was tasty! Next time, I’ll use fresh ginger, though! We also use a grill pan because we don’t have an outdoor grill. Still, dinner was great!

    Another hit from Jenn; she’s making meal time fun in my house! I always look forward to making and eating her dishes.

    - Mo on August 9, 2013 Reply
    • Thanks, Mo…so nice to hear!

      - Jenn on August 9, 2013 Reply
  • Jennifer,

    This was fantastic, and I can’t wait to make it again! I actually found out about your recipes and website from my MIL in Maryland. I have sent several others to your great recipes. Q: We love lime juice too. Do you think it would work to do a lime chicken, rather than the traditional lemon chicken? I’d appreciate your thoughts.
    Thanks!

    - Susan on August 2, 2013 Reply
    • Hi Susan, I’m so glad you liked the chicken, and thank you so much for helping to spread the word about my site! To answer your question, lemons and limes can be used interchangeably in equal amounts in most recipes. The taste will be different, of course, but if you like lime juice give it a try :)

      - Jenn on August 2, 2013 Reply
  • I do have a question that concerns all your recipes. I don’t like herbs or messing with fresh ones. For flavour could i use ground herbs?

    - Judy on July 31, 2013 Reply
    • Hi Judy, I prefer fresh herbs when specified but dried is better than none at all…just be sure to use less as they are more intense.

      - Jenn on August 1, 2013 Reply
  • I presume I can use any hot sauce? And can this be made with a whole chicken or quarters?

    - Judy on July 31, 2013 Reply
    • Hi Judy, You actually really need the Sriracha for this recipe. I suppose you could try it with a whole chicken or quarters, but the cook time would be much longer.

      - Jenn on July 31, 2013 Reply
  • GREAT recipe! I’ve tried it on the grill and now want to use this marinade for a large batch of oven roasted chicken wings for a family bbq. However, I’m concerned about the amount of honey and burning. Need your thoughts about this. Thanks in bunches!

    - Katia on July 30, 2013 Reply
    • Hi Katia, Good question. I’d roast them on a rack over a foil-lined baking sheet. That way, they’ll crisp up all over and any excess marinade will drip down to the foil, which you can pull off and change if it starts to burn.

      - Jenn on July 31, 2013 Reply
  • Oh well. Most of the ingredients not available here. Sigh.

    - Judy on July 25, 2013 Reply
    • Judy, where are you located that this stuff isn’t available? I have lived everywhere from backwoods to big cities, this stuff is everywhere!

      - Sarah on August 7, 2013 Reply
  • I only had 3 hours to let the chicken marinate but it came out great. We loved it. We might add a bit more sriracha, but I’m not sure because I don’t want it to overpower the taste of the lime and ginger. Hmm. Will definitely put this in the Keeper file.

    - Karen on July 25, 2013 Reply
  • I made this yesterday and the sauce is delicious. I actually used my cooked chicken in tortillas with onions and peppers like a fajita. I marinated the cut up chicken and then, stir fried it on the stove and we used it to fill the tortillas….didn’t have time to heat up the grill…but it was so yummy this way too. I bet it would be great for chicken wings…..thanks for another great recipe.

    - Karen on July 24, 2013 Reply
  • Hi,
    This looks delicious!! I plan on using boneless, skinless chicken breast and using a grill pan on the stove. About how long do you think I should cook them and should I heat the extra sauce or serve it right from the refrigerator. I’m a novice at cooking. I’m sure you can tell that by my questions. Thank you.

    - Julie on July 22, 2013 Reply
    • Hi Julie, I’d say about 10 minutes, but keep an eye on it. It depends how tightly you pack the skewers. Good question on the sauce; it’s fine if it’s room temperature, or you can warm it up in the microwave. I will update my recipe with that tip…thank you for catching that!

      - Jenn on July 22, 2013 Reply
  • Jenn, Can this marinade be made ahead and if so, how long will it last in the fridge? Thanks!

    - Nancy Oz on July 21, 2013 Reply
    • Hi Nancy, Absolutely…it will keep fine for several days.

      - Jenn on July 21, 2013 Reply
  • Best recipe I have gotten from Pinterest in a while. I have bookmarked your site. Thank you!!!!

    - Joey Mechelle on July 20, 2013 Reply
  • Made this last night and it was great!!! Served it with coconut jasmine rice and a salad of arugula, watermelon chunks, thin sliced red onion and feta cheese with a honey dijon vinaigrette (left from the previous night’s salad). This is a keeper in my file!!! Thanks, Jen.

    - Jane Palmer on July 18, 2013 Reply
  • Can you freeze these in the marinade to use later?

    - Debi on July 18, 2013 Reply
    • Hi Debi, That would be fine.

      - Jenn on July 21, 2013 Reply
  • I made this tonight & it is a keeper! I made the sauce last night & before going to work this morning I put the chicken in the marinade, so it marinated about 12hrs. I made mine with whole chicken breasts, which I made into sandwiches . What I liked is you get a pop of lime & ginger then you get the sirachi, & the honey just adds the touch of sweetness to tame the heat which is perfect! I did make a few changes which I will share on my site soon… :-)

    - Cassi on July 18, 2013 Reply
  • Served these skewers last night. Easy prep in the morning, especially the blenderized marinade/sauce. We used boneless breasts and had moist tender chicken. Served with rice and a carrot cilantro slaw for a great summer meal. Also, the sauce was really delicious, especially on the rice! Another big hit – Thank you!

    - Liesel on July 18, 2013 Reply
  • I made this tonight and it was absolutely delicious! So moist and flavorful, with just a little bit of heat. The whole family thoroughly enjoyed it. Do you have nutrition information on any of your recipes?

    - Debbie on July 15, 2013 Reply
  • Just buy Mama Sita’s BBQ sauce at any filipino/asian food store, mix it with sriracha – voila! easier :)

    - carm on July 13, 2013 Reply
  • If you don’t have a functioning grill at the moment, is there are way to cook them on the stovetop?

    - Elissa on July 12, 2013 Reply
    • Hi Elissa, I’d broil them about 6 inches from the heat, turning occasionally. If they aren’t browning you can move them up. Just be sure to shake off as much marinade as possible first because it will smoke and burn in a hot oven. You could also cook them in a grill pan on the stovetop.

      - Jenn on July 12, 2013 Reply
  • Thanks for the recipe….can’t wait to try it. I have boneless, skinless, chicken thighs in the freezer and my neighbor has a big botle of sriracha that she is looking to use on other recipes, so I think we can do this together for one of our community nights at the our pool.

    - Patricia Brady on July 12, 2013 Reply
    • Hope you enjoy the recipe, Patricia. I mentioned in another comment that it’s fine to just grill the chicken thighs whole if you don’t feel like fussing with the skewers.

      - Jenn on July 12, 2013 Reply
  • Looks delicious! The step-by-step pictures are great too.

    - JB & Renee on July 12, 2013 Reply
  • How spicy is the Sriracha? (Today’s Thai lunch was a bit too spicy!)

    - Cindi Johnson on July 11, 2013 Reply
    • Hi Cindi, It’s really not that spicy but, if you’re concerned, I’d cut the amount of Sriracha in half; you can always add more to the finished dish if it needs a little kick.

      - Jenn on July 11, 2013 Reply
  • Bet it would taste great on chicken wingettes too. I love chicken thighs…on my list of recipes to make. Thank you once again!

    - Karen on July 11, 2013 Reply
  • What did you serve with the chicken?

    - shelly on July 11, 2013 Reply
    • Hi Shelly, It’s very good with rice or my Asian Slaw with Ginger Peanut Dressing.

      - Jenn on July 11, 2013 Reply
  • Oh my! All my favorite ingredients! I’ll be trying this on Saturday! Thanks for sharing!

  • Thank you! I’m going to buy the ingredients and make it for my family this weekend.

    - Anita on July 11, 2013 Reply
  • The marinade sounds and looks delicious! I need some new grilling recipes so I’m saving this one :)

    - Ashley @ Wishes and Dishes on July 11, 2013 Reply
  • That looks fantastic! And so timely – I have 3 pounds of chicken thighs in the fridge right now. What if I’m so lazy I leave them on the bone? Do you think they would still turn out?

    - ieatdarkchocolateeveryday on July 11, 2013 Reply
    • Yep, that would work out just fine :)

      - Jenn on July 11, 2013 Reply
  • Yum! Adding that to next week’s menu!

    - Amy Simonson on July 11, 2013 Reply
  • Thank you! This looks fantastic. Just a quick question. I thought it was not good to use marinade that had had raw chicken soaking in it. Is this not the case?

    - Tracy on July 11, 2013 Reply
    • Hi Tracy, You are correct. You set aside 1/2 cup of the marinade before adding the chicken and that is the sauce.

      - Jenn on July 11, 2013 Reply
    • I believe they are referring to the 1/2 cup that was reserved and the chicken had not been put into this.

      - martha on July 16, 2013 Reply
  • This sounds perfect for the summer. I love shish-ka-bobs so this would be a wonderful marinade.

    - Chris Mott on July 11, 2013 Reply

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