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.Â
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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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This recipe was easy to follow and my family really enjoyed it! The only thing I would do differently next time is add less honey and maybe a little more Sriracha. Thanks for the great recipe!!
Does this ever sound great!
I’ve made this chicken dozens of times now. The marinade is absolutely delicious and everyone loves it. I grill it on kebabs for parties, like here. Or during the winter, I’ll use the marinade on any cut of chicken and cook in doors. I also use it on tofu, and in stir-fry. You just can’t go wrong with this!
This marinade rocks! I used chicken breast instead of thighs because that’s what I had on hand. I added onion in between the chicken, which also turned out well. I served it with the Thai Crunch Salad, as suggested and it was outstanding. Jen, you’re my new go-to chef!
Hi Jenn, what would you recommend serving with this dish? I am so excited to try this. PS: your recipes are always a hit with my family and friends!
Hi Joanne, So glad you are enjoying the recipes! Try it with my Thai Crunch Salad with Peanut Dressing — it’s one of my most popular recipes and a great combo.
We absolutely devoured this chicken! Even my 8-month-old son couldn’t get enough! I tend to like sour and spicy flavours more than sweet so I only used the 1/4 cup of honey and it came out absolutely perfect for our taste. My mouth is watering for more…I may have finished the last few bites cold out of the fridge at 2 a.m….I am not a grazer typically but couldn’t resist! Also, I only marinated the chicken for about 4 hours and although more time would have been better, the flavour was still there. Another winner from my favourite website ever!
These are a favorite of all three of my sons. We are huge Sriracha fans and your recipe is wonderful. We could eat these every day of the week.
It is the best recipe. I’ve made it at least 20 times since discovering it a few months ago. Although chilly, I fired up the grill and cooked boneless and bone in thighs. Awesome! Managed to save a few pieces for tomorrow, so far.
THANKS JENN and happy spring!
Yummy! I’ve been wanting to try this but the snow just wouldn’t go away to BBQ, so I made it under the broiler and with chicken breasts as one of my dinner guests is picky that way… Made it with the Thai peanut slaw!
I am using minced ginger from a jar – do you think 1 Tbsp is enough?
Hi Danielle, That sounds about right.
The lime and sriracha flavors complemented each other well. Perfect meal for a warm weather gathering. This would go well with Black Bean & Corn Salad with Chipotle-Honey Vinaigrette.
I made these last summer for the first time and now my husband asks for them at least once a week! I serve them for dinner parties as they can be prepared ahead of time and just thrown on the grill. These little chicken bites are the perfect balance of flavors!
Loved the sweet and spicy ratio in this recipe!
I have made this chicken recipe at least 8 times. It is one of our favorite dishs.
Are these sweet? If so, how sweet and if anyone reduced the honey to reducesweetness, how much did you reduce it? Thanks. I want totry but I don’t care for sweet things.
Hi Heather, I wouldn’t say they are sweet but they definitely have that sweet-salty-spicy-sour thing going on. It’s fine to reduce the honey if you’re concerned that they will be too sweet for you. You can always add more to taste.
Can I cook these in the broiler instead of grill?
Hi victoria, Yes, that will work.
I see this recipe calls for cilantro. Whenever I’ve tried cilantro I really hated it, It tastes like soap. Does it taste like soap because I’m not using it properly or it’s not fresh enough. I see a lot of recipes that use it and I tend to omit it. Or is it just a matter of getting used to the taste of it. Or perhaps my taste buds are broken. Any suggestions and will it really change the outcome of the recipe by omitting the cilantro
Hi Kelly, It’s not you! Many people have a very strong aversion to cilantro and think it tastes soapy. It’s not really an acquired taste so I would just leave it out of recipes or substitute other herbs when appropriate.
My parents are not big cilantro fans and I substituted fresh Italian parsley when I made it for them and it worked out perfectly. They loved it.
Kelly, actually it is nothing you are doing wrong. There is a gene for Cilantro tasting like soap, believe it or not, and you have that gene.
http://www.npr.org/blogs/thesalt/2012/09/14/161057954/love-to-hate-cilantro-its-in-your-genes-and-maybe-in-your-head
Try using Parsley instead maybe?
Love to make this recipe, but it dosnt state exact measurements. Can you email them please
Hi Kim, If you scroll down beneath all the photos you will find the recipe — or click the “recipe” tab at the top.
5+ stars and left review, can you do this with wings in oven? Super Bowl is coming up and I was trying to figure out how to modify?
Hi Jen, I’m not a big fan of oven wings, as it’s impossible (in my experience, at least) to get the skin crispy. Also, for this recipe, I worry that the sweet marinade might burn in the time it takes to cook the wings (45-50 minutes). Sorry!
This is the absolute best marinade. My new favorite. I’ve made it 3 times in the past 2 weeks and it is fabulous. Note, I’ve used it with boneless skinless thighs, boneless breasts and chicken thighs and all tasted wonderful grilled. Thanks!
Made these for a weeknight dinner. They were fabulous and very quick and easy. My daughter (who is a fantastic cook and has been told many times that she missed her calling by not being a chef) raved about them!! Definitely will make these again and again!
Best chicken BBQ recipe on the Web, bar-none!
This is THE BEST new recipe I made this year. I served it to guests three times and that sentiment was shared. Last time I made it my husband said, we should really make that more often. The combination of flavors is truly fantastic. Serve it on her salad. YUM!!
I have made this for three dinner parties and everyone has loved this delicious chicken.
I must have made this at least once a week (if not twice) all this past summer! So fresh, so tasty…best way to dress up a lighter-fat protein like chicken. I didn’t alter the recipe at all and it turned out perfectly each time!
I had been looking for a chicken recipe with Sriracha when I came across this one. I have made it twice in the last two weeks. It is so good and full of flavor.
I encourage everyone to give this recipe a try. Great for family or company and super easy to prepare. Rave reviews from both adults and kids. I’ve made with turkey and chicken. I paired with your cumin and tumeric rice pilaf with dried fruit &nuts which I’ve now made several times, changing the type of dried fruit, nuts and spicing to match the entree. Also super delicious. Rice can be eaten hot or cold (same with chicken skewers, too).
Loved your chicken recipe! Easy prep and amazing results. Highly recommend others try it!
I made these the other night and they were so good! I will definitely be making these again.
These look awesome, but we are not a grilling family yet. If you were to do these in the oven, what temperature would you cook them at and for how long before flashing them under the broiler? Thanks for the help!
Loved it! These were great and simple. I put the skewers together with the chicken and added vegies. Served with grilled corn and baby potatoes. There were non left at our neighborhood cookout! Also served your Margarita recipe….non of that was left either 🙂
Absolutely delicious! Very tasty! Thank you so much for your recipes.
Can you substitute chicken breasts for the boneless thighs?
Hi Marcia, I definitely prefer thigh meat for this recipe, but yes you can substitute boneless chicken breasts.
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.
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.
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.
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.
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.
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.
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.
Would this marinade work on other cuts of chicken/other methods of cooking? or is grilling best?
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.
So no to using chicken wings?
Actually, chicken wings would work; I would just avoid white meat.
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!
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!
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
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..
Can you do the chicken skewer in the oven
or on a grill pan?
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).
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!
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.
I haven’t tried (but I plan to), however your presentation is lovely. As usual.
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!
You’re welcome, Deb. So glad you enjoyed!
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.