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

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


  • 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)


  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.
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  • Chris Mott

    This sounds perfect for the summer. I love shish-ka-bobs so this would be a wonderful marinade.

  • Tracy

    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?

    • Jenn

      Hi Tracy, You are correct. You set aside 1/2 cup of the marinade before adding the chicken and that is the sauce.

    • I believe they are referring to the 1/2 cup that was reserved and the chicken had not been put into this.

  • Amy Simonson

    Yum! Adding that to next week’s menu!

  • ieatdarkchocolateeveryday

    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?

    • Jenn

      Yep, that would work out just fine :)

  • The marinade sounds and looks delicious! I need some new grilling recipes so I’m saving this one :)

  • Anita

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

  • Oh my! All my favorite ingredients! I’ll be trying this on Saturday! Thanks for sharing!

  • shelly

    What did you serve with the chicken?

    • Jenn

      Hi Shelly, It’s very good with rice or my Asian Slaw with Ginger Peanut Dressing.

  • Karen

    Bet it would taste great on chicken wingettes too. I love chicken thighs…on my list of recipes to make. Thank you once again!

  • Cindi Johnson

    How spicy is the Sriracha? (Today’s Thai lunch was a bit too spicy!)

    • Jenn

      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.

  • Looks delicious! The step-by-step pictures are great too.

  • Patricia Brady

    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.

    • Jenn

      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.

  • Elissa

    If you don’t have a functioning grill at the moment, is there are way to cook them on the stovetop?

    • Jenn

      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.

  • carm

    Just buy Mama Sita’s BBQ sauce at any filipino/asian food store, mix it with sriracha – voila! easier :)

  • Debbie

    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?

  • Liesel

    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!

  • Cassi

    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… :-)

  • Debi

    Can you freeze these in the marinade to use later?

    • Jenn

      Hi Debi, That would be fine.

  • Jane Palmer

    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.

  • Best recipe I have gotten from Pinterest in a while. I have bookmarked your site. Thank you!!!!

  • Nancy Oz

    Jenn, Can this marinade be made ahead and if so, how long will it last in the fridge? Thanks!

    • Jenn

      Hi Nancy, Absolutely…it will keep fine for several days.

  • Julie

    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.

    • Jenn

      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!

  • Karen

    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.

  • 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.

  • Judy

    Oh well. Most of the ingredients not available here. Sigh.

    • Sarah

      Judy, where are you located that this stuff isn’t available? I have lived everywhere from backwoods to big cities, this stuff is everywhere!

  • Katia

    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!

    • Jenn

      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.

  • Judy

    I presume I can use any hot sauce? And can this be made with a whole chicken or quarters?

    • Jenn

      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.

  • Judy

    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?

    • Jenn

      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.

  • Susan


    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.

    • Jenn

      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 :)

  • Mo

    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.

    • Jenn

      Thanks, Mo…so nice to hear!

  • Deb Chew

    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.

  • cathy

    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

    Made these last week and they were fantastic!

  • Theresa

    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 :)

  • victoria

    Made it tonight and loved it! However made a stir fry with mushrooms onions and green peppers. Delish!

  • Gina

    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

    • Jenn

      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.

  • Made these with the Crunchy Thai Salad this weekend and got fabulous compliments. These will be permanent fixtures on entertaining menu. Thank you!

  • Natalie

    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!

  • Rick

    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.

  • Nicole

    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.

  • Amber

    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!

  • Renee

    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 :)

  • Joy

    So yummy! Can’t wait to make this AGAIN,

  • Todd

    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.

  • Martha

    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!

  • Linda

    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!

  • kelly almasy

    These were perfectly light and went great with corn and the cob and a salad this summer.

  • Lisa Sakabu

    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!

  • Stuart

    Could you use this marinade on fish?

    • Jenn

      Hi Stuart, Sure, but only marinate for 30 minutes, as the lime in the marinade will “cook” the fish.

  • Stuart

    Thanks very much

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