Subscribe to get a free eCookbook with my top 10 recipes + new weekly recipes!

Honey, Lime & Sriracha Chicken Skewers

5 stars based on 85 votes

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 (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

Servings: 4-6
Cook Time: 30 Minutes
Total Time: 30 Minutes, plus at least 6 hours to marinate


  • 3 tablespoons soy sauce (use gluten-free if needed)
  • 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 a few whole sprigs for garnish
  • 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.

Nutrition Information

Powered by Edamam

  • 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

    This is the best chicken recipe that I’ve come across in a long time. My 7 & 4 year old grandchildren love this and they’re usually picky eaters. It’s one of my go to favorites for company, guests always asking where the recipe is from. It’s great because you can prep ahead of time and enjoy your company while the back yard permeates with the wonderful aromas from the chicken grilling. delicious!!!

    - Laura on May 27, 2017 Reply
  • I don’t have a grill. Can I make it somehow on a stove top? It just looks so good. I need to find an alternative way to cook it so I can try it!! :)

    - Celeste on May 23, 2017 Reply
    • Hi Celeste, you can broil them! They should cook under the broiler for the about same amount of time as specified for the grill. Enjoy!

      - Jenn on May 23, 2017 Reply
  • 5 stars

    Hands down the best chicken recipe ever.

    - Crissy Brase on May 15, 2017 Reply
  • 5 stars

    FANTASTIC! Made this last night and everyone – even my 11 year old who is a bit wary of spicy food LOVED this! Will keep this as family favorite! Thank you!!

    - Kerri on May 14, 2017 Reply
  • 5 stars

    The honey lime sriracha grilled chicken was delicious.
    I had my daughter and her Boss stay with us for 3 days. Your website was my go to to prepare a daily menu. You once again came to the rescue.

    I have never been disappointed with the end result. I made your zucchini and tomato saute, the ham and cheese sliders and your waffles were perfect. I also made the blueberry pancakes with the delicious blueberry syrup.

    Thank you again.

    - Candy Scanlon on May 11, 2017 Reply
  • 5 stars

    This is my son’s favorite recipe. During the summer we make it at least once a week. Super easy to make the night before and then a quick grill the next day and dinner is ready!

    - Kerry on May 8, 2017 Reply
  • Hi Jenn,
    I am new to your website. This recipe sounds yummy. Before I try to make it, I just have one question. Towards the end, you mentioned one can drizzle the marinade after the chicken is grilled. But doesn’t the marinade has raw chicken juice in it and wouldn’t it contaminate the cooked chicken? I often wondered how to use the raw marinade juice to enhance the dish and when I cooked it slightly, it doesn’t taste too good – maybe I overcooked it, I don’t know. Anyway, love your website!

    - NewlyBendite on April 30, 2017 Reply
    • Hi, Before adding the chicken to the marinade, the recipe specifies that you should set aside 1/2 cup of the marinade and put it in the fridge. That’s the marinade that you can warm up and drizzle over the chicken when serving. Enjoy!

      - Jenn on May 1, 2017 Reply
  • 5 stars

    I think this recipe would be great for a party. You can serve these easily for larger groups.

    - Aleksandra Nearing on April 27, 2017 Reply
  • Can you cook this in the oven on broil? I don’t have a grill. Sounds so good. Thanks Julie

    - Julie Herrington on April 24, 2017 Reply
    • Yep– cook for about same time as specified in the recipe. Hope you enjoy!

      - Jenn on April 24, 2017 Reply
  • 5 stars

    I NEVER grill chicken…mine is always dry and stringy – NOT this chicken!!
    I tried this recipe last night, only because every recipe that I have tried from Jenn has been outstanding. This is the most moist, delicious chicken that has ever been grilled! It must be the overnight marinating in the lime juice and spice that made the difference. I used 1 T Siracha and that was perfect for me. I do like spicy and that was just enough heat. Bravo Jenn! Another winner!!

    - Kathy Vukasovich on March 20, 2017 Reply
  • 5 stars

    I have made this recipe so many times— it’s an absolute go to favorite. When I don’t feel like skewering, I have pounded chicken breasts, marinated them as the recipe calls for and then grilled for a super easy dinner, These are also delicious served with a mango salsa. YUM!

    - Betsy Delfosse on March 2, 2017 Reply
  • 5 stars

    Another huge hit! Your recipes never fail me, thank you. I made this recipe and paired it with the Thai Crunch Salad. What a fabulous meal. The weather was too cold to want to stand outside at the grill so I made the chicken in broiler. I had no leftovers to put away as the entire meal was so delicious.

    - Jan Weston on March 1, 2017 Reply
  • This has become one of my “go to” chicken recipes. I’ve used it with boneless thighs and breasts (yes, thighs are better). Yes, they are best on the grill but I have also used the cast iron grill pans in the winter. Not as tasty but it works. Such a wonderful marinade. So flavorful. Awesome, as always Jen.

    - Aimee on February 14, 2017 Reply
  • 5 stars

    This was the first time I tried cooking with chicken thighs. I like the ease of chicken breasts, but these were delicious – and using the scissors to trim the meat was easy. I marinated overnight and the flavor came through beautifully. Everyone loved them!

    - Maureen on February 14, 2017 Reply
  • 5 stars

    These are delicious! Truly a great dinner. They can be done inside on a grill pan, as well.

    - Ashley on February 14, 2017 Reply
  • 5 stars

    This has become a regular in our house. My children ask for it on a weekly basis.

    - Kerry on December 21, 2016 Reply
  • 5 stars

    I dream about these chicken skewers! They are packed with flavor and grill up so nicely. I prepped a double batch before leaving for a camping trip. It was so simple to throw the bag in the cooler to marinade on the drive out and grill them up at the campsite. They were a huge hit!

    - Cameron Beck on December 4, 2016 Reply
  • I would like to make this recipe for 50 people and don’t want to be standing outside at the grill when they arrive. If I grill the skewers outside at a medium high temperature until browned, at what temperature and how long (or what internal temp.) would you recommend I finish them inside in the oven? I plan to place them in a chaffing dish and let the guests serve themselves throughout the evening. Any other tips to keeping them moist and delicious?

    - E. J. M on December 3, 2016 Reply
    • Hi, I think you could brown these on the grill and then finish them off in a 350-degree oven for about 10 – 15 minutes. I think a chafing dish will work nicely as they’ll be covered. (Plus, because these are made from chicken thighs, they should be nice and moist.)

      - Jenn on December 5, 2016 Reply
  • I was searching for a chicken recipe that had the flavor punch of citrus & spice. I came across this recipe & after reading, decided to try it. I loved it! The marinade combined such bold flavors, was so bright to the taste before adding the chicken, that I hoped the chicken, when cooked, would taste as bright. Often lime juice & zest is over done & hides the other flavors. This was just right! I’ve made these in smaller sizes for appetizer servings (guests raved& had to have the recipe!) & have made full sized skewers. So good! I have since taken this marinade & used it to oven roast chicken (delish!) & tried it on pork tenderloins, proceeding with them placed in marinade in Ziploc bag & placed in fridge. Came out so wonderfully. Saw the comment about trying on shrimp. Definitely will try but will marinade only 20-30 minutes. It will definitely taste good because everything I’ve used this on has tasted great!

    - Aletha Karen Bass on December 1, 2016 Reply
  • Hi Jenn,

    I love this recipe and has become a favorite with the family. Has anyone tried this out with Shrimp yet? Do you think it would work?

    - Julie A. on November 17, 2016 Reply
    • Hi Julie, I think it would work but I’d only marinate for 20-30 minutes. Please let me know how it turns out if you try it!

      - Jenn on November 18, 2016 Reply
      • 5 stars

        Hi Jenn,
        The Shrimp was outstanding and a huge hit. I served it as a surf and turf dinner. I made a Ribeye Roast with shrimp skewers. Everyone loved the flavor of the marinade. I gave the recipe to three people and told them about your site. :)

        - Julie A on December 2, 2016 Reply
  • 5 stars

    This recipe was my introduction to your blog. It turned out so amazingly yummy. Just the perfect amount of everything. I just signed up for your newsletter. I can’t wait to continue to try out your recipes.

    - Andrea on October 22, 2016 Reply
  • 5 stars

    Love this recipe (as I do many of your recipes) and have made it several times. I’ve made it with both chicken thighs and breasts and both have turned out fine. Followed the recipe exactly with no substitutions.

    - Diane on October 9, 2016 Reply
  • 5 stars

    5 Stars
    I have made this several times this summer, and it’s always deliciously flavorful, juicy, and tender. The recipe works perfectly every time. Lovely with cooked basmati rice and a simple garden salad.

    - Joan on October 7, 2016 Reply
  • Hi Jenn,
    I am marinating the chicken kabobs, made the Thai cuke salad, and brown rice. What Vege would you suggest?

    - Marq on September 1, 2016 Reply
    • Hi Marq, it sounds like you already have a well-rounded meal, but if you wanted to add a vegetable, this broccoli would be nice. Enjoy!

      - Jenn on September 2, 2016 Reply
  • Can this be frozen?

    - Susie on September 1, 2016 Reply
    • Yep!

      - Jenn on September 1, 2016 Reply
  • 5 stars

    Hi Jenn
    Will this work with chicken wings on the grill? Or do you think it may burn too quickly?


    - Rose on July 3, 2016 Reply
    • Hi Rose, I do think these really are best with thighs, but I think it would work with wings.

      - Jenn on July 4, 2016 Reply
  • 5 stars

    Made this recipe again (now using the right amount of ingredients (Jen, thank you so much for adding the metric button). It’s a wonderful recipe, strongly welcomed by my kids. I combined it with your Mexican rice pilaf and added flat turkish bread to the side.
    H. van de Water
    greetings from the Netherlands

    - Herbert van de Water on May 23, 2016 Reply
  • 5 stars

    You.are.amazing. Seriously, everything I’ve made from your blog has been a home run, this dish included. The whole family loved it. Made with boneless skinless chicken breasts, since that’s what we like. Served alongside your Thai Crunch salad and jasmine rice.

    - Alli on May 15, 2016 Reply
  • Hi, I’m anxious to try this recipe based on all the great reviews. I was hoping to substitute the bottled freshly minced ginger. Any suggestions on how much might be the equivalent of the amount the recipe calls for? Thanks so much!

    - Jeanette on April 27, 2016 Reply
    • Hi Jeanette, I would use about 1 Tbsp. of minced ginger. Hope you enjoy!

      - Jenn on April 28, 2016 Reply
  • 5 stars

    Also can I use tamari instead of regular soy sauce? Does it change the taste?

    - Elena on March 14, 2016 Reply
    • Sure, tamari will work fine here!

      - Jenn on March 15, 2016 Reply
  • 5 stars

    This looks delicious! Can you bake or broil this if you don’t have a grill?

    - Elena on March 14, 2016 Reply
    • Yes Elena, you can broil these. They should cook under the broiler for the about same amount of time as specified for the grill. Enjoy!

      - Jenn on March 15, 2016 Reply
  • 5 stars

    I’ve made this wonderful recipe before. Love it so much I’m doing it again! But I just realized…no honey! Possible substitute??

    - Tori on February 22, 2016 Reply
    • Hi Tori, Brown sugar will work. Enjoy!

      - Jenn on February 22, 2016 Reply
      • Hi, you mentioned that brown sugar will work as a substitute, how much brown sugar should I use in the recipe. We have an 11 month old baby and am afraid to give him honey. Thanks.

        - Le Hoa on July 31, 2016 Reply
        • About a half cup should be about right. Enjoy!

          - Jenn on August 1, 2016 Reply
  • The recipe calls for ‘2 tablespoons chopped cilantro, plus more for garnishing platter’. Where else besides garnish does the recipe call for cilantro?

    - Nick on February 2, 2016 Reply
    • Hi Nick, Thanks for catching that — it should have read “plus a few whole sprigs.” It’s been corrected.

      - Jenn on February 2, 2016 Reply
      • I’m not sure Nick’s question was fully answered. Is the cilantro ONLY used for garnish, or should some be added in the blender for the sauce mixture? Thanks so much!

        - Andy on March 8, 2016 Reply
        • Sorry if it wasn’t clear– the chopped cilantro should be scattered over the skewers before serving and the extra springs can be on the side of the platter as a garnish.

          - Jenn on March 8, 2016 Reply
  • 5 stars

    So YUMMY!! This recipe is a keeper!!

    - Kathy on January 21, 2016 Reply
  • I’m out of fresh garlic, can i use garlic powder? If so how much?

    - Bianca on January 19, 2016 Reply
    • Bianca, While fresh garlic works best here, you can get away with garlic powder. 1 clove equals about 1/8 teaspoon of garlic powder, so I would use 1/2 tsp. for this recipe. Hope you enjoy!

      - Jenn on January 19, 2016 Reply
  • Hello Jenn,
    I do not have Sriracha, can it be replaced with Huy Fong’s Chili garlic sauce ?

    - Patricia on January 18, 2016 Reply
    • Patricia, I believe chili garlic sauce has a slightly different texture and taste than Sriracha, but as it’s not a huge element in the recipe, I think you could get away with it. Let em know how the skewers turn out!

      - Jenn on January 18, 2016 Reply
  • 4 stars

    Very nice flavor. I think grilled pineapple would be nice with this. The contrast of soething sweet would pair well.

    - Mimi on January 6, 2016 Reply
  • I am gonna grill it in oven so what would be the oven temperature?

    - Kirti on January 3, 2016 Reply
    • Hi Kirti, set the oven to broil (at least 500°F) and cook for about same time as specified in recipe. Hope you enjoy!

      - Jenn on January 4, 2016 Reply
  • 5 stars

    This was easy to make and yummy to eat. I made another batch to freeze for later. I served this with grilled veggies, rice, and limeade.

    - christina purvis on November 20, 2015 Reply
    • Did you grill the skewers before freezing? I’m planning to make up a couple batches of mini ones as an appetizer for a large party – would be nice to have as much done ahead of time as possible. Thank you!

      - Maureen on December 1, 2015 Reply
  • 5 stars

    made this for dinner tonight and it was delicious. I used boneless thighs, but i am sure it would be just as delicious with chicken breast, shrimp or even pork. the sauce was so yummy.

    - Della Hanks on November 3, 2015 Reply
  • 5 stars

    I really liked this chicken! Easy to make and delicious. It is great in a wrap or served with rice or an avocado salad.

    - Hayley on October 29, 2015 Reply
  • 5 stars

    This recipe is terrific Jenn and gets lots of compliments from guests. I’ve made it with chicken breasts and also boneless thighs (breast meat is better). It is easy to do for parties as you can make it in advance and serve it with a couple of salads. Then enjoy a glass of wine and your company – while your husband BBQs!

    - JO'N on October 29, 2015 Reply
  • 5 stars

    Hello Jenn,

    Thanks for your Honey, Lime & Sriracha marinade. Not only it is tasty but it helps browning the meat (I believe this is due to the honey).

    I’ve tested it on Mahi-Mahi and it’s great too.

    -steve w.

    - Steve Williams on September 27, 2015 Reply
    • Glad you enjoyed, Steve. Good to know it works on Mahi-Mahi. I’ll have to try that!

      - Jenn on September 28, 2015 Reply
  • I love these recipes you keep sending – am learning a lot about Thai food and ingredients. Everything is so tasty!
    Keep them coming!

    - Janet Tiller on September 3, 2015 Reply
  • 5 stars

    Best grilled chicken ever with a little kick.

    - Cindy G on August 27, 2015 Reply
  • 5 stars

    This was the very first recipe I tried on this site -when I saw the picture of the finished meal, I knew I had to try it. I followed the recipe exactly (except for doubling it) and started marinating right after I’d had my morning coffee. My family and our guests thought it was absolutely delicious. I can’t count how many times I’ve prepared it since.

    - Catherine Rome on August 27, 2015 Reply
  • 5 stars

    We’ve made this repeatedly. Well, I made it the first time but now my husband has taken over preparation of this dish. Thanks for the excellent, flavorful recipe and thanks, too, for the break from cooking!

    - Renee B on August 27, 2015 Reply
  • 4 stars

    Made these the other night. The lime and hot sauce in the marinade were perfect! It was a hit with family.

    - Michelle Glasser on August 27, 2015 Reply
  • 5 stars

    Wish there was a 10-star option; this recipe would deserve it.

    - J. Smith on August 27, 2015 Reply
  • 3 stars

    I was very excited about this recipe but my children didn’t love it. Pleasing the entire family is tough so I may try again. We served it with grilled veggies and a green salad. They said it was too spicy. My husband and I thought it had nice flavor without a lot of spice.

    - Shannon. Roley on August 27, 2015 Reply
  • 5 stars

    Excellent marinade. I made it ahead of time and left the chicken breasts in it for almost 2 days, and it was great. Served it with roasted tomatoes — we live in Northern Canada and August is our month for delicious tomatoes before the first frosts in September!

    - DM on August 27, 2015 Reply
  • 5 stars

    My 9 year old son has fallen in love with Sriracha sauce thanks to this recipe. These kebobs have the right amount of heat and sweet to be enjoyable. I made the recipe exactly as written, but also think that this marinade/sauce would be great on a hearty fish or pork chops.

    - Kim on August 27, 2015 Reply
  • Instead of cooking this on a grill (which I do not have), is it possible to broil this in the oven instead? If so, at what temp and what length of time? Thanks so much!

    - Jenny on August 22, 2015 Reply
    • Hi Jenny, Yes that will work — set the oven to broil (at least 500°F) and cook for about same time as specified in recipe.

      - Jenn on August 24, 2015 Reply
  • Jenn,

    I just wanted you to know that I made the sriracha chicken, your Thai shrimp recipe with jasmine rice, along with the crunchy Thai salad for company and the Thai quinoa and my company absolutely loved everything!!! They even insisted that I share the recipes with them, which, of course, I was happy to do (as well as told them about your web site). Taking your advice I did store-bought spring rolls (which were better than I anticipated) and did both mango and coconut sorbet with cookies for dessert. This had to be one of the most memorable dinners I ever made, judging from my company’s rave reviews. Thanks again for your advice and providing such wonderful recipes to try. You can be sure I’ll continue coming back to try more of them on a regular basis.


    - Joan on August 20, 2015 Reply
    • So glad, Joan! Thanks for letting me know :)

      - Jenn on August 20, 2015 Reply
  • 5 stars

    It sounds like an awesome menu. The honey, lime, sriracha chicken is the best. I have to try the thai shrimp recipe I hope the weather cooperates.

    - jen on August 14, 2015 Reply
    • 5 stars


      I just wanted you to know that I made the sriracha chicken, your Thai shrimp recipe with jasmine rice, along with the crunchy Thai salad for company and the Thai quinoa and my company absolutely loved everything!!! They even insisted that I share the recipes with them, which, of course, I was happy to do (as well as told them about your web site). Taking your advice I did store-bought spring rolls (which were better than I anticipated) and did both mango and coconut sorbet with cookies for dessert. This had to be one of the most memorable dinners I ever made, judging from my company’s rave reviews. Thanks again for your advice and providing such wonderful recipes to try. You can be sure I’ll continue coming back to try more of them on a regular basis.


      - Joan on August 20, 2015 Reply
  • Hi Jenn. Tomorrow night I’m going to make the sriracha chicken, your Thai shrimp recipe with jasmine rice, along with the crunchy Thai salad for company, but I’m struggling with what to make for appetizer and dessert to go with all the Thai dishes. Given all this cooking, I’d like something easy and light to go with the Thai theme. Any suggestions would be greatly appreciated. Thanks so much!

    - Joan on August 14, 2015 Reply
    • Hi Joan, I think for appetizers you could do store bought…what about crispy spring rolls (hors d’oeuvre size) with Thai Sweet Red Chili Sauce (comes in a bottle) and an Oriental-style rice cracker mix? Or you could make my cocktail meatballs and instead of the sweet and sour sauce, you could serve them with the Thai Sweet Red Chili Sauce. For dessert, I’d do something light and fresh, like my Summer Berry Trifle, which you can make ahead. My coconut dream pie would also be delicious with your menu, but it’s a project! If you want to keep dessert super simple, store bought coconut ice cream or mango sorbet with some cookies (like my banana oatmeal or almond biscotti) would be lovely. Hope that helps, and please let me know how everything turns out :)

      - Jenn on August 14, 2015 Reply
  • Hi Jenn. The reviews sound wonderful but I cannot eat very spicy things and wondered how spicy the Sriracha will make this dish. Would I need to modify the amount of Sriracha or will the honey offset it enough that there really is no very “hot” taste?

    - joan ollendorf on August 10, 2015 Reply
    • Hi Joan, It’s really not that spicy — my kids eat it — but you can cut the Sriracha in half to start. You can always add more to taste at the end.

      - Jenn on August 10, 2015 Reply
  • Could I use this marinade on a pork tenderloin and then grill it (not on kabobs)?

    - Stephanie on August 7, 2015 Reply
    • Hi Stephanie, Yes I think that would work well. Please let me know how it turns out :)

      - Jenn on August 8, 2015 Reply
  • 5 stars

    I made this tonight for dinner. So delicious! The men in my house didn’t stop raving about them. I heard the words “restaurant quality” more than once. I made the recipe as is and will not change a thing the next time (which will be very, very soon!)

    - Loretta on July 29, 2015 Reply
  • Could this marinade be used on fish instead?

    - Danielle on July 20, 2015 Reply
    • Hi Danielle, Yes, that would work but be sure to only marinate for 30 minutes or so, otherwise the acid in the marinade will “cook” the fish.

      - Jenn on July 26, 2015 Reply
  • 5 stars

    My husband is a boat captain and asks for this his first night back home, it’s a family favorite! I’ve tried it with chicken breast but the thighs are so much better. I know if I need a 5 star recipe the first try I need to come here for one. Thank you, thank uou, thank you!

    - Sara on July 12, 2015 Reply
  • 5 stars

    Wow! This is the 3rd recipe I’ve tried in 3 days and I’m now a huge fan of this website. I love flavorful dishes and this one can’t be beat! The sweetness of the honey, combined with the spiciness of the sriracha sauce and the tang of the ginger and lime is simply a taste sensation. You’ll love this recipe!

    I recommend combining it with the Thai Quinoa Salad with Fresh herbs and Lime Vinaigrette. (I ended up modifiying this recipe and replaced the veggies with roasted butternut and spread the quinoa on the bottom of a serving platter and placed the kebobs on top of the quinoa/butternut…delicious and a nice presentation.)

    - Deb in Colorado on July 7, 2015 Reply
  • Hi Jenn,

    Have made this before and it was a hit with everyone. Just wondering whether this would be great with Flank steak as well? Thx, Nadine

    - Nadine on June 28, 2015 Reply
    • Hi Nadine, Yes, I think it would be delicious!

      - Jenn on June 28, 2015 Reply
  • Can you tell me how long I should broil the thighs?

    - Brandy on June 16, 2015 Reply
    • Hi Brandy, Cook time will be about the same.

      - Jenn on June 16, 2015 Reply
  • 5 stars

    Just wanted you to know there was a bit of confusion on your directions. Your ingredients list says 2tlb cilantro plus more for garnish. The the directions don’t mention putting the 2tlb cilantro in blender for marinade….

    - Tori on May 24, 2015 Reply
    • Hi Tori, It gets sprinkled on the chicken after it’s grilled.

      - Jenn on May 24, 2015 Reply
  • 5 stars

    These chicken skewers were delicious!! I was at my grandmother’s house when I made these and she does not have a grill, so I just stuck them under the broiler. I turned them once and they cooked perfectly. The honey made them carmalize nicely and the fresh cilantro added the perfect touch. This is going to be my new go-to party recipe!

    - john on May 16, 2015 Reply
    • I’m also going to have to use my broiler. How long and at what heat did you cook them? thank you!

      - Maureen on December 1, 2015 Reply
      • If you’re going to prepare these ahead of time, I would suggest cooking them before freezing them and then reheating at party time. Broiling will work — set the oven to broil (at least 500°F) and cook for about same time as specified in recipe. Enjoy!

        - Jenn on December 1, 2015 Reply
  • 5 stars

    This recipe was outstanding, my husband absolutely loved it….great dish for quick entertaining. I only had time to marinate for couple of hours and still great.

    - De on May 12, 2015 Reply
  • 5 stars

    These were so good! I don’t have a zester so I just squeezed some extra limes for the marinade. Also I reduced the honey and added more sriracha based on another review, but it still wasn’t spicy enough for us but we like things very spicy. These came out really well and it’s something we’d make again just add more sriracha!

    - Tamara on May 12, 2015 Reply
  • I have made this for a while and love it-I just use a lime olive oil (one of the new oils you can buy now , along with all the new balsamic vinegars!). I just haven’t used sriracha.. being Cajun, tabasco or tiger sauce has been the go-to.
    sriracha is on the next batch!!
    oh, and there is lemon olive oil I love!

    - susan on May 12, 2015 Reply
  • You mentioned in past newsletters that using lime or lemon juice in the marinade “cooks” the meat (I have ruined many a dish this way) giving it a chalky texture. Does this happen with this recipe?


    - Christina on May 8, 2015 Reply
    • Hi Christina, It’s only true with boneless chicken breasts. The lime works well here with dark meat :)

      - Jenn on May 8, 2015 Reply
  • 5 stars

    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!!

    - Farah on May 7, 2015 Reply
  • 5 stars

    Does this ever sound great!

    - Drew on May 7, 2015 Reply
  • 5 stars

    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!

    - Robin on May 7, 2015 Reply
  • 5 stars

    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!

    - Marilyn on May 6, 2015 Reply
  • 5 stars

    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!

    - Joanne on March 30, 2015 Reply
    • 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.

      - Jenn on March 30, 2015 Reply
  • 5 stars

    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!

    - Sarah on March 28, 2015 Reply
  • 5 stars

    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.

    - Susan kurker on March 26, 2015 Reply
  • 5 stars

    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!

    - Jen on March 22, 2015 Reply
  • 5 stars

    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!

    - Shannon on March 22, 2015 Reply
  • I am using minced ginger from a jar – do you think 1 Tbsp is enough?

    - Danielle on March 22, 2015 Reply
    • Hi Danielle, That sounds about right.

      - Jenn on March 22, 2015 Reply
  • 5 stars

    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.

    - Lindsey on March 22, 2015 Reply
  • 5 stars

    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!

    - Casey on March 19, 2015 Reply
  • 5 stars

    Loved the sweet and spicy ratio in this recipe!

    - Mary Beth on March 19, 2015 Reply
  • 5 stars

    I have made this chicken recipe at least 8 times. It is one of our favorite dishs.

    - Rebecca Rivers on March 19, 2015 Reply
  • 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.

    - Heather on March 17, 2015 Reply
    • 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.

      - Jenn on March 18, 2015 Reply
  • Can I cook these in the broiler instead of grill?

    - Victoria on March 6, 2015 Reply
    • Hi victoria, Yes, that will work.

      - Jenn on March 7, 2015 Reply
  • 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

    - Kelly Gurtin on February 18, 2015 Reply
    • 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.

      - Jenn on February 18, 2015 Reply
    • 5 stars

      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.

      - Jen on March 5, 2015 Reply
    • 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.

      Try using Parsley instead maybe?

      - Heather on March 17, 2015 Reply
  • Love to make this recipe, but it dosnt state exact measurements. Can you email them please

    - kim coles on January 21, 2015 Reply
    • Hi Kim, If you scroll down beneath all the photos you will find the recipe — or click the “recipe” tab at the top.

      - Jenn on January 22, 2015 Reply
  • 5 stars

    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?

    - Jen on January 10, 2015 Reply
    • 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!

      - Jenn on January 12, 2015 Reply
  • 5 stars

    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!

    - Jen on January 8, 2015 Reply
  • 5 stars

    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!

    - Terry on December 13, 2014 Reply
  • 5 stars

    Best chicken BBQ recipe on the Web, bar-none!

    - Jerald Lynch on December 10, 2014 Reply
  • 5 stars

    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!!

    - Karen Ivanis on December 4, 2014 Reply
  • 5 stars

    I have made this for three dinner parties and everyone has loved this delicious chicken.

    - Kathy on December 3, 2014 Reply
  • 5 stars

    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!

    - Adam S on December 3, 2014 Reply
  • 5 stars

    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.

    - Susan on October 14, 2014 Reply
  • 5 stars

    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).

    - Patti Shaw on September 9, 2014 Reply
  • 5 stars

    Loved your chicken recipe! Easy prep and amazing results. Highly recommend others try it!

    - Kathy Chubrik on September 2, 2014 Reply
  • 5 stars

    I made these the other night and they were so good! I will definitely be making these again.

    - Samantha on September 2, 2014 Reply
  • 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!

    - Becky on August 28, 2014 Reply
  • 5 stars

    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 :)

    - Heather on August 18, 2014 Reply
  • 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
      • So no to using chicken wings?

        - R. Daniel Lavelle on December 30, 2014 Reply
        • Actually, chicken wings would work; I would just avoid white meat.

          - Jenn on December 31, 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.

    - 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.

    - 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

Add a Review or Question

Hungry for More?

Subscribe to my free weekly newsletter — where I share new recipes and seasonal menus for every occasion.

Your email address will never be used for any other purpose.
Curious? See a sample newsletter.