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’ve never 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 (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.
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.
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.
Combine all of the ingredients in a blender.
Purée until completely smooth, then set aside 1/2 cup of the marinade to use as a 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.
Honey, Lime & Sriracha Chicken Skewers
- 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)
- 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).
- 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.