Honey, Lime & Sriracha Chicken Skewers

Tested & Perfected Recipes

These chicken skewers marinated in honey, lime juice and Sriracha taste every bit as good as they look.

chicken skewers

These chicken skewers marinated in honey, lime juice, and Sriracha are every bit as good as they look — and if you haven’t tried Sriracha, the Asian hot sauce named after the coastal city of Si Racha in Thailand, this is the perfect recipe to taste just how delicious it is.


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. 

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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.

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.

Pair with

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

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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Reviews & Comments

  • Can I use the marinade as a stir fry-style sauce? As in, would it work if I coated the chicken pieces in flour, cooked them in a pan on stove top, and added the marinade last?

    • — Em on September 30, 2020
    • Reply
    • Sure, Em, I think that would work. Please LMK how it turns out if you try it!

      • — Jenn on September 30, 2020
      • Reply
      • The flavor was fantastic! I minced the garlic and ginger instead of blending, and added a bit of cornstarch. I think some of its potential was lost because it isn’t meant to be prepared in a stir-fry style, but delicious nonetheless. Gonna try it as a salad dressing next!

        • — Em on October 4, 2020
        • Reply
        • So glad that overall, it turned out nicely — thanks for the follow-up! 🙂

          • — Jenn on October 5, 2020
          • Reply
  • I am trying this wonderful recipe for the first time and have been marinating the chicken for about 12 hours now. Something has come up and it looks like we won’t be able to cook the chicken for another 2 days. Should I leave chicken in the marinade for that long or is it better to remove from marinade and then cook it when I can? Or I could possibly freeze the chicken in its marinade? Thank you for your help!!

    • — Sue on September 18, 2020
    • Reply
    • You could probably get away with marinating it for another two days, but to be safe, I’d recommend freezing the chicken in its marinade and then defrosting when you’re ready to cook it. Hope that helps!

      • — Jenn on September 19, 2020
      • Reply
      • Thanks so much for your reply. I ended up freezing the marinated chicken and grilled the thawed chicken last night. It was terrific. I loved the fact that there was reserved marinade to use as a sauce. I served it with your fabulous Thai Crunch Salad and it was an amazing dinner. Thank you again!

        • — Sue on September 24, 2020
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  • Ok there are about 1,000,000 chicken marinades out there, and most are fine, some are good, this one is GREAT. I cannot stress enough that this is a keeper. One of those add to bookmarks, write it down in your recipe book, tell your friends type of marinades. Make it!

    • — Leanne on September 11, 2020
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  • This is one of my favorite recipes of yours (even though it is hard to pick just one!). Have you ever made this marinade with salmon? Thinking it would be great.

    • — Dara Beckerman on September 6, 2020
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    • So glad you like it! Yes, it should work with salmon but be sure to only marinate it for 30 minutes or so, otherwise the acid in the marinade will start to “cook” the fish. Please LMK how they turn out!

      • — Jenn on September 7, 2020
      • Reply
  • Delicious! Will definitely make again! I was very hesitant to add all that honey but it was perfectly fine. I added chilli flakes in the marinade and toasted sesame seeds on top and using thighs made the chicken not dry out at all. I also only had to time to marinate it for 2 hours and they still came out great,

    • — Chahna on July 19, 2020
    • Reply
  • Made the Honey, Lime, Sriracha chicken last night and it was a top 10. Also added jasmine rice with shallots and a tad of butter. Absolutely delightful 🙂
    Next time I’m going to make the Thai salad with peanut dressing with it. What do you suggest for dessert that is easy and what kind of wine do you pair with the meal ?
    Outdoor dinner party coming up soon.
    I am true follower of your wonderful recipes. Thank you and keep up the terrific work.

    • — Karen on July 8, 2020
    • Reply
    • So glad this was a hit!! I’d love this with a really cold white wine — maybe a chardonnay or sauvignon blanc. In terms of dessert, this wild be nice with something lemony like these lemon bars or lemon berry parfaits. I’m also about to share a Vietnamese No-Churn Coffee Ice Cream which would also be great here (although it’s influenced by a different part of Asia)! 🙂

      • — Jenn on July 8, 2020
      • Reply
  • Just made this tonight with basmati rice and the suggested Thai crunch salad. Lots of happy flavors on the tongue. Hubby loved it too. He cannot eat anything spicy and found this was perfectly spiced.
    Since I made the full recipe for just two of us (yay leftovers!), I served the sauce on the side and it was great over the chicken and the rice combo.
    Can’t wait to make this for the next cookout.

    • — Gina on July 5, 2020
    • Reply
  • Jenny: I made the chicken kabobs and your key lime pie for the 4th. Absolutely delicious. You are the bomb.

    • — Margie Santos on July 4, 2020
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  • Do you think the marinade would freeze well so when I wanted some pre-prepared I could have it ready to go, just thaw it? Or how long would it keep in the refrigerator to make a big batch?

    This is hands down the BEST chicken I have ever made. I didn’t bother w/skewers, I just cooked the chicken in chunks on the grill. It will be my go to for when friends come over. Delish, Delish, Delish.

    Has anyone tried it on pork?

    • — Ruby on June 27, 2020
    • Reply
    • So glad you like this, Ruby! I’ve never frozen the marinade, but I think you could (and I suspect you could store it in the fridge for 4 to 5 days). 🙂

      • — Jenn on June 29, 2020
      • Reply
  • Made this tonight, marinating by 11am cooked at 7pm. Absolutely delicious!

    • — Brian E. on June 22, 2020
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  • Absolutely excellent! I will make this over and over and over again.

    • — Eunice Gillan-Short on May 26, 2020
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  • This is the BEST chicken recipe I have come across in a long time. It is easy to make. I did not cut up the chicken and put in on skewers; I just cut the fat off and sliced some of the thighs in two and off to the grill they went. We used a rotisserie basket for the grill to hold the thighs. They were absolutely perfect – melt in your mouth perfect! We marinaded the thighs for about 20 hours – they absorbed almost all of the marinade. Delicious! I needed to give it 10 stars but, alas, only 5 were available…

    • — Christy Kimball on May 22, 2020
    • Reply
    • 🙂 Glad you enjoyed it!

      • — Jenn on May 22, 2020
      • Reply
  • I have no grill; can this be successfully made under the broiler of my electric oven?

    • — Patricia Knowlton on May 14, 2020
    • Reply
    • Yep, definitely. The cook time will be about the same. 🙂

      • — Jenn on May 14, 2020
      • Reply
  • Latest recipe of yours that has moved to the top of our favorites list! As usual with all of your recipes, I didn’t change a thing. Somehow you manage to have each recipe perfected, down to the amount of limes needed! Which is why I love coming to your website for a recipe….I always know it will be a keeper. Thanks Jenn!

    • — Linda Fasulo on May 11, 2020
    • Reply
    • ❤️

      • — Jenn on May 11, 2020
      • Reply
  • Absolutely amazing. Made it twice in one week. Can’t. Stop. Eating. It. I made mine with the broiler then baked at 350. They were perfect.

    • — Mallory on May 9, 2020
    • Reply
  • I made this dish and used dark and light meat. It was absolutely delicious. I served it with your Thai Crunch Salad as recommended, which is one of our family’s very favorite salads, and coconut rice. My entire family loved it and one son went back for thirds! I have passed it on to many friends! Thank you again for your amazing recipes.

    • — Wendy on April 28, 2020
    • Reply
  • Like others have commented, your blog is a fabulous source of inspiration. Tried this for the first time today, marinated about 24 hours & served the skewers with a huge Greek salad and it was excellent. Good amount of heat and wonderful flavor. I’d love to get your feedback, Jen, on how tightly I should pack the kebabs next to each other…I realized there are more delicious crispy edges when there is a little more space between them so may space them out that way next time. Thanks again for a great recipe!

    • — BARRIE MIRMAN on April 27, 2020
    • Reply
    • So glad the recipes are providing you some semblance of comfort during this challenging time! Yes, feel free to leave a tiny bit of space between the chicken pieces; this does allow more of those crispy edges.

      • — Jenn on April 27, 2020
      • Reply
  • Jenn,

    I’ve made many of your recipes over the past several weeks. I’ve really enjoyed using new found time to try new recipes and food blogs. Yours has been a wonderful discovery and a frequent go-to for new recipes both in the savory and sweet departments. I made this recipe a few nights ago and absolutely loved it! What a wonderful flavor combination! I marinated the chicken thighs the night before (~20 hours) and I think that really concentrated the flavors. I didn’t actually make them into skewers; I just grilled the thighs whole and everyone loved them. It was a hit with the kids as well as the adults. The marinade is so delicious I may try it with pork chops as well. Thanks for the inspiration and keep the new recipes coming!

    • — Karem on April 20, 2020
    • Reply
    • So glad you’ve been enjoying the recipes!! 🙂

      • — Jenn on April 21, 2020
      • Reply
  • Absolutely Delicious. I used chicken breast and chicken thighs. Both were moist and flavorful. The extra sauce was great as I made coconut rice and drizzled sauce on top of the rice.

    • — pat dyckes on April 9, 2020
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  • Excellent!! Definitely making this again and again. Made with Thai cucumber salad here and it too is fantastic! I am loving Jenn’s recipes.

    • — Mary Lou on April 8, 2020
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  • Completely perfect! My whole family LOVED the flavor. I believe we may be trying this on pork chops as well. The marinade is very versatile. Many thanks for the great recipe!

    • — Jennifer on February 20, 2020
    • Reply
  • Jen can these be made ahead and reheated?

    • — Anne on February 14, 2020
    • Reply
    • Sure Anne- just make sure to just reheat them versus cooking them more to avoid them getting overcooked and chewy. Enjoy!

      • — Jenn on February 14, 2020
      • Reply
  • Best chicken! My husband is tough but this was a hit! He asks for this to take for work. This has made it into our rotation. I don’t edit recipe and definitely use thighs.

    • — Desirae on November 7, 2019
    • Reply
  • Aaahhhh I cannot wait to try this! Am I able to cook these in the oven instead of the grill?

    • — Faiqha on October 25, 2019
    • Reply
    • Sure, You can cook these using the boiler in your oven. Arrange them about 6 inches from the broiler, turning occasionally. If they aren’t browning you can move them up. Just be sure to shake off as much marinade as possible before putting them in the oven because it will smoke and burn in a hot oven. Enjoy!

      • — Jenn on October 28, 2019
      • Reply
  • Another amazing recipe! I have made this several times and will continue…
    Question: Can I marinate the chicken and then freeze it? As it thaws the day before using that will be the “overnight marinating time?
    Thank you

    • — Michele on September 21, 2019
    • Reply
    • Glad you enjoyed it, Michelle. Yes, you can freeze it in its marinade. 🙂

      • — Jenn on September 22, 2019
      • Reply
  • I made this chicken tonight with chicken breasts. I served it over peanut pasta. It was delish.
    My husband said how come this chicken is so moist and delicious?

    • — Victoria Kelly on September 11, 2019
    • Reply
    • 🙂

      • — Jenn on September 12, 2019
      • Reply
  • Hi Jen, I tried this recipe and out of laziness I kept the chicken thighs whole, I just trimmed them up real nice and poured the marinade over them in a ziplock bag and gave them to hubby to throw them on the grill. I made a mistake and poured all of the marinade over the chicken so I was forced to make another batch of the sauce. It tastes so good. My children and hubby loved it. Question could I use this marinade in the over say to bake a whole chicken?

    • — Toni on August 27, 2019
    • Reply
    • So glad your family enjoyed it, Toni. You could definitely use this marinade for a whole chicken. I’d love to know how it turns out. 🙂

      • — Jenn on August 28, 2019
      • Reply
  • I made these as appetizers on small skewers for a party last weekend. They were a huge hit!! I tripled the recipe, and it made about 100 skewers. I sliced each chicken thigh into three pieces and threaded each piece onto one small skewer after having marinated the chicken overnight. It took no time at all.

    I followed the recipe exactly, but forgot to reserve some of the marinade for basting. They still turned out fabulously and our guests were begging me for the recipe! I did not even get to taste a single one, so I will have to make them again soon so that I can try them myself. Thank you so much for sharing this recipe!

    • — Pascale on August 13, 2019
    • Reply
  • Ah-mazing! I was worried that the marinade would be too spicy for my toddler but he loved this (didn’t pour the extra sauce in his). Flavors were perfect

    • — Inna on August 9, 2019
    • Reply
  • Another fantastically easy and tasty recipe. I made it exactly as advised – used thighs and fresh everything! Served with perfect jasmine rice and an asian salad with a peanut sauce. grilled and caramelized – just Exquisite! Jen – Thank you so much for perfecting and sharing your deliciousness with myself and my family. They LOVED this one and I’ll make it again and again and again!!!

    • — Renee Orozco on August 6, 2019
    • Reply
  • My husband cant eat honey. Can I substitute maple syrup or can you suggest another substitute?

    • — Susan Sternfeld on July 25, 2019
    • Reply
    • I’d suggest brown sugar in place of the honey. You’ll need about 1/2 cup. Enjoy!

      • — Jenn on July 25, 2019
      • Reply
  • Can I substitute the lime for lemon?

    • — Rany on July 4, 2019
    • Reply
    • It will taste slightly different with the lemon, but yes, definitely. Hope you enjoy!

      • — Jenn on July 5, 2019
      • Reply
  • I have not tried yet but these sound great! Having a cookout in the next few days for the fourth. I read another review that said about the lime juice and chicken breast, I generally only buy chicken breast due to a picky fiancee. Could I just do the zest for the breast? Second question could I marinade over night? trying to find ways to cut down prep time the day of. Thanks! Cannot wait to try!

    • — Deanna on July 2, 2019
    • Reply
    • Hi Deanna, Sorry about the delayed response as the 4th has come an gone! I definitely get concerned that the breasts will get too tough if marinated in citrus but it does add a lot of flavor here. If you’re going to use breasts, I’d use both the zest and juice, but would suggest a shorter marinating period (so definitely not overnight). Hope you enjoy!

      • — Jenn on July 5, 2019
      • Reply
  • I’ve made these many times and they always turn out delicious! I’m having a 4th of July BBQ and I was wondering if I could cook them a couple of hours ahead of time and then keep them warm in a chaffing dish? Or will this dry them out? Thank you in advance.

    • — Vikki Longo on July 2, 2019
    • Reply
    • I think you could get away with it Vikki. (Because they’re thighs, they won’t dry out as easily.) Enjoy!

      • — Jenn on July 2, 2019
      • Reply
  • A question regarding citrus juice in a marinade for chicken: I remember reading in a previous post that you didn’t recommend using citrus juice, just the zest, because it “cooks” the exterior. Wonderful blog!

    • — Beckie on July 1, 2019
    • Reply
    • Hi Becky, Great question. It’s only a concern when using boneless skinless chicken breasts. This recipe calls for chicken thighs; dark meat can handle an acidic marinade. Hope that clarifies!

      • — Jenn on July 1, 2019
      • Reply
      • Thanks, Jenn. Makes sense.

        • — Beckie on July 1, 2019
        • Reply
      • I am using chicken breasts for this recipe….how do I adjust for the citrus juice?

        • — Susan Curtis on July 3, 2019
        • Reply
        • Hi Susan, I definitely get concerned that the breasts will get too tough if marinated in citrus. If you’re going to use breasts, I’d stick to the recipe but suggest a shorter marinating period. Hope you enjoy!

          • — Jenn on July 5, 2019
          • Reply
  • Can you use the marinade on vegetables, like zucchini? I’m preparing this for a load of carnivores, but I’m a vegetarian. I want to try the sauce too!

    • — Jane on June 26, 2019
    • Reply
    • Sure, Jane – I think it’d be delicious.

      • — Jenn on June 26, 2019
      • Reply
  • Yet another awesome recipe.

    With only two for dinner tonight, I cut all proportions in half. Marinated 3.5 hours, skewered, and grilled on medium heat natural gas grill heat with the lid closed. Reserved marinade portion for grilling was the perfect amount. A super efficient recipe with enough meat left over for tomorrow’s lunches with salad. Paired this recipe with this site’s best ever cornbread muffins (!!! make them as written !!!) and a big fresh salad.

    Awesome way to end a quiet long weekend. Jenn, thank you for your fabulous work. You make us all chefs in our humble kitchens.

    • — Libby on May 27, 2019
    • Reply
  • Just made this yesterday. Only change I made was instead of using skewers, just cut the chicken thighs in half and grilled directly on the gas grill. I marinated for 8 hours. Delicious and easy. I will definitely make this again!

    • — Chithra on May 26, 2019
    • Reply
  • I’ve tried this recipe many times, it is simply good! My kids love it.

    • — Mona on April 29, 2019
    • Reply
  • Wow! Yum! This chicken marinade recipe is delicious I wouldn’t think of tweaking it! Very easy to prepare and cook. Can’t wait to try other chicken recipes from Jenn.

    • — Linda on April 13, 2019
    • Reply
  • This recipe is a home run! I have made it a few times and always have good results. My only problem is what to serve with it? One can always add a salad. I have made cauliflower rice as well. What else would go with this yummy dish?

    • — Donna Gibbons on April 11, 2019
    • Reply
    • So glad you like this, Donna! While this is another salad, this Thai Crunch Salad pairs nicely with the chicken. This simple jasmine rice would also be nice. Also, I have a feature on the website– for all main dishes, I suggest one or two sides that I think would pair nicely with them. To see what I’ve suggested, scroll down to the bottom of the recipe. Immediately under the recipe, you’ll see said dishes that I’ve suggested. Hope that helps!

      • — Jenn on April 11, 2019
      • Reply
  • Oh. My. Gosh. My family absolutely raved about this recipe. The marinade/dipping sauce was to die for! The only change I made was that I didn’t bother to skewer the kabobs, I simply left them as chicken thighs and grilled them. Still turned out great, and like I said, the family couldn’t stop talking about how good the sauce is. This recipe is an easy home run!

    • — Alyssa on April 11, 2019
    • Reply
  • Although I rarely leave a review, this recipe is so well loved I had to leave a comment. Have been making this for a few years and am always asked for the recipe. I don’t always make skewers, most times I just use boneless thighs cut in half. Works well broiled in the oven if the weather is not good for grilling. Thanks so much.

    • — Lisa on February 26, 2019
    • Reply
  • I don’t have a grill, how else can I cook the chicken?

    • — Lena on February 20, 2019
    • Reply
    • Hi Lena, You can cook these using the boiler in your oven. Arrange them about 6 inches from the broiler, turning occasionally. If they aren’t browning you can move them up. Just be sure to shake off as much marinade as possible before putting them in the oven because it will smoke and burn in a hot oven. Enjoy!

      • — Jenn on February 20, 2019
      • Reply
  • Tried this for our office superbowl party. Really, really good – really good. I was a bit concerned because I cut chx breasts into strips (like teriyaki) and marinated them for 10 hours or so – there was mention of white meat over cooking in the citrus – but no, that was not an issue.
    Grilled on a grill pan to get nice color. After testing one I did add more sriracha and a pinch of cayenne – my office is a spicy bunch! I saw the reserved marinade being used on chicken wings, on top of baked beans, and get this – PIZZA!!! So, it was certainly a hit! Thanks for a great recipe.

    • — Pat on February 2, 2019
    • Reply
  • These were delicious! I was worried there was not going to be enough marinade to reserve, I considered doubling the recipe. However, I followed recipe and instructions and they were perfect! Definitely will make again. Thank you for the great recipe 🙂

    • — Stacy on January 5, 2019
    • Reply
  • This marinade is awesome! I whipped it up to marinate chicken for an easy grilled supper and the whole family loved it. I used chicken breasts because that’s what I had on hand and just grilled them whole – no skewers. The chicken was incredibly moist and delicious. We all agreed the sauce would also be wonderful on grilled shrimp or fish. Will definitely make again!

    • — Jo Ann on December 20, 2018
    • Reply
  • Can chicken breast be used

    • — Una on December 14, 2018
    • Reply
    • While you can do this with breasts, thighs are much better here!

      • — Jenn on December 14, 2018
      • Reply
  • I’ve made this several times now and it’s excellent! The sauce is critical – do NOT forget to reserve some and use it when serving. It takes the chicken from “good” to “great”

  • This chicken is delicious. I often make this recipe for company because it’s so easy to prep ahead and the combination of flavors is just perfect. The simple marinade ingredients make it so convenient. Always get lots of compliments and we love the leftovers (if there are any!).
    FYI: We do skewers if having company (makes for a lovely presentation) but if not, I often just marinate thighs and bake in the oven with equally fabulous results.

  • First time commenter Jenn; but have been following you for the past few years and have made MANY of your recipes. And the majority have been winners! And this chicken is one of them. Delicious! I’ve made the suggested salad with this meal in the past and love it but it’s a bit time consuming. Besides your jasmine rice suggestion… how about the Basmati Cilantro Rice from your cookbook? I haven’t had a chance to make anything from the cookbook yet but am looking forward to doing so. The beef barley soup is calling my name! It’s just still so warm here in Maryland – as you are aware.

    • Hi Susan, I think the basmati cilantro rice would pair very well with this chicken. (And hope you enjoy the beef barley soup when you make it)!

  • Does this recipe work for shrimp?

    • Sure, Marcia, but I’d only marinate them for 20 to 30 minutes. I’d love to hear how they turn out!

      • Made this tonight with shrimp and it was great! Marinated for 30 minutes and then grilled. Served with rice and steamed broccoli. Heated the remaining sauce for a few minutes to thicken as well!

        • — Duncan on May 19, 2019
        • Reply
  • I made this tonight for my husband and adult son(I was under the weather so I could not eat) and they absolutely loved it. They raved about the sauce!!! I made some peppers and some rice and they were thrilled. You have become my second go to chef for recipes!!!!(sorry-but Ina will always be first). Thank you so much–you are greatly appreciated!!!

    • — Robin Friday-Wargo
    • Reply
    • Second weekend in a row making this. Great sale for the chicken $1 per pound and the lime tree has gone crazy and we are trying to use them. We increase the lime and cook the chicken without skewers but we put the vegetables on skewers. Make sure you check for missed bones and cartilage before you cook.

  • No outside grill. can I do this on the stove top with a grill pan

    • Sure, Carol – that’s fine. You can also broil them.

  • 10yr old and foodie, “This is like a flavor bomb and I want to go to sleep holding this drumstick.”

  • Made these for the second time last night, and again my family devoured them! The marinade is fantastic! I paired it with the equally delicious Asian Kale Salad With Ginger Peanut Dressing.

  • I make grilled chicken frequently. This recipe is quite likely the best marinade I’ve ever used. My family loved it! Even my picky 6 year old asked for seconds and thirds—very rare for her!!

  • I have an excess of chicken tenders. Do think they will taste as good without drying out too much?

    • Hi Nancy, I’d recommend this recipe instead – it’s just as good and perfect for chicken tenders.

  • soo good! i subbed chili garlic paste for the sriracha and baked them since we don’t have a grill (boo!), but it turned out perfectly. thank you!

  • Have made these for the whole family- kids love them and it is easy to adjust the heat for everyone’s taste. A winner!!

  • These look yummy! Can they be made in the oven by chance…like if you don’t have an outside grill?

    • Yes, Nancy, the oven will work. I’d use your broiler – Arrange them about 6 inches from the broiler, turning occasionally. If they aren’t browning you can move them up. Just be sure to shake off as much marinade as possible before putting them in the oven because it will smoke and burn in a hot oven. Enjoy!

  • Another winner! Extremely balanced and delicious flavor. I didn’t put the thighs on skewers, but simply grilled the whole boneless thighs and then sliced them into strips. They were good at this point; however, drizzling sauce over them and topping with cilantro made them a winner! Thanks for another great recipe!

  • Can this be broiled in the oven rather than grilled?

    • Yes, Marilyn, broiling will work. Arrange them about 6 inches from the broiler, turning occasionally. If they aren’t browning you can move them up. Just be sure to shake off as much marinade as possible before putting them in the oven because it will smoke and burn in a hot oven. Enjoy!

  • I have made this a number of times over the past 4 years and it always turns out well and earns compliments from guests.

  • I can’t wait to try this recipe. Can I make it ahead, grill and then chill them? Then warm them up just before serving? I want to serve them for a wine tasting. We taste and then eat. Martha

    • Sure, Martha, that will work but make sure to just reheat them versus cooking them more to avoid them getting overcooked and chewy. Hope everyone enjoys!

  • Excellent dish. Everybody loved it, even though i made it in a frying pan with a bit of oil and sauce, not on the grill. I am thinking of making a double portion next time and freezing half. Would it be ok? At which point is it best to freeze?

    • Hi Olga, Glad you enjoyed this! You can freeze this either before (in the marinade) or after cooking) – whatever is more convenient for you.

  • Delicious!
    Thank you chef Jen for easy to follow recipes

  • Love this recipe just the way it is. It’s a keeper with our family!

  • I made these last week and they were outstanding. Thighs are the way to go!

  • I have used this marinade on shrimp and veggies as well. Delicious! Only marinate shrimp for 1/2 hour, or it will turn into ceviche!

  • Seriously good – can’t wait to try it on pork and fish. My husband ate all the leftovers while cleaning up. Made it with the Thai Crunch salad which was really tasty as well – my husband said it was his new favourite. Thanks Jenn for another couple of 5 star recipes for my collection

  • This is one of my favorite recipes from Ince Upon a Chef! I’ve made it for guests and family. Although it takes some prep work, I would advise to double the recipe so you have some leftovers. My kids love to use the leftovers in rice bowls the next day.

  • This recipe is perfect you don’t need to alter anything but you can use on wings or boneless skinless chicken breast and broil instead on grill if need be, we eat this at least 2 times a month and it is one of my most requested meals that I usually serve with saffron rice and grilled butter corn

  • This recipe has become part of my menu planning rotation. I’ve not done much cooking with ginger but love honey, lime, and sriracha.

    I did the prep for this item in the morning and allowed the chicken to marinate all day. When I first started making this recipe, we did not have a grill so I used my grill pan on the stove top. Although the grill is easier to use and less clean up, the grill pan did a great job as a cooking vessel!

    Depending on the day, I will add more ginger and sriracha than what the recipe calls for. Otherwise, it is amazing as written!

    Thanks for a great recipe! I’m so glad I came across your site and can not wait for the cookbook to arrive!

  • Jenn, would these be too spicy for the kids? Mine can tolerate a bit of spicyness but not too much

    • I don’t think they are too spicy, O – my kids love them.

  • How much chicken ???

    • Hi Lisa, you’ll need 2-1/2 pounds boneless skinless chicken thighs (between 8-10).

  • My kids INHALED this, it is GONE! No leftovers, which I was counting on. I did not reserve half of the sauce, because I just looked at the ingredients, I did not really read the instructions until later because I wanted to get it marinating. Next time I will keep this in mind. It is January and I am outside grilling, I should have used more oil on the grill, I am really afraid of “Flame ups” but next time I will use more oil. WOW!!! This is definitely a keeper!

  • These are the best kabobs! Do you think I could freeze them after marinating/before grilling?

  • The recipe looks delicious. Any suggestions in what starch/carb recipe dish I can pair the honey lime chicken skewers with?

    • Hi Josie, this would be nice served on a bed of jasmine rice. Hope you enjoy!

  • Can I use hot sauce instead of Siraccha?

    • Hi Julia, I honestly think this is best with Sriracha, but that you could get away with hot sauce. Please LMK how it turns out!

  • I have made this several times and I wouldn’t change a thing.

  • This recipe is so perfect and delicious. I made it for a family gathering and everybody loved it! Love things that can have the majority of it prepared ahead of time. I have a son to do the grilling so it gives me a chance to relax! Thank you!

  • This is an easy recipe and great tasting. I make extra sauce, and use it on fish and other poultry. REAL SIMPLE 🙂

  • This is a fantastic recipe made exactly as written. It has just the right amount of spiciness. I have made it several times to rave reviews and requests for the recipe. On one occasion we did not have skewers and my husband cooked the chicken pieces in a grill pan and it was also fabulous. Perfect with rice pilaf and a big green salad.

  • We have made this dish we call shish kebab many times, following the recipe to a T. we serve it with rice pilaf and salad. It is perfect for a nice summer day

  • Can you bake skewers if you don’t have a grill?

    • Yes, you can broil them. (Arrange them about 6 inches from the broiler, turning occasionally. If they aren’t browning you can move them up. Just be sure to shake off as much marinade as possible before putting them in the oven because it will smoke and burn in a hot oven. Enjoy!

  • These skewers are very good and very versatile! I make a double recipe (hoping to have leftovers for the following day) and all was completely devoured by my guests (no leftovers unfortunately)! Everyone had seconds. When my kids come home to visit, this is one of their frequently requested recipes. This is a recipe that is definitely worth trying.

  • This recipe is such a winner!
    It is so easy and delicious that I make it for guests or for a family weekday meal. I try to save a bit of the sauce for the next day to put on just about anything to make it incredible. Thank you, Jenn!

  • I have made this several times. Each time is a hit with all my guests. I marinate the chicken overnight then put on skewers when I get a chance the next day. It is all prepped ahead of time. Add the saved marinade, lime and cilantro at the end and it looks as good as it tastes!

  • The BEST marinade ever! I’ve used this on shrimp & pork-Too Good! Easy Peasy!

  • Have made this several times and always a winner. I used breasts and definitely cut with a shears. So much easier than using a knife.

  • My whole family loves these. These became a staple for us this summer. I made with thighs and breasts. Thighs are the way to go! Thank you so much Jenn. I’m such a fan of your recipes!

  • I’ve made this several times now and everyone enjoys it. I do double the sauce. And since I avoid meat myself, I use some of the extra sauce to marinate tempeh slices. Its delicious with tempeh! The sauce is strong enough to cover tempehs strong flavor.

  • This was an easy recipe to make and it was extremely tasty. I would add a bit more heat next time. Other then that, would not change anything

    • — Beth Goldsmith-Fabian
    • Reply
  • Absolutely Amazing……
    Glad I found this recipe. Perfect as written.

  • This was seriously delicious. I used chicken breasts and marinated for 24 hours. Not on purpose but we were too busy to make them the night we originally planned. They were so flavorful and not dry at all. Will definitely make again!

  • Phenomenal! Thanks for another go-to recipe. I didn’t have time to cut the thighs into pieces in the morning, so I just let them marinate all day and grilled them whole. It worked really nicely – and no threading onto skewers! (I’m sure whole thighs need the full day of marinating, however.)

  • I made this but I don’t like ginger. Do you suggest I use something else or just leave out next time? Would it make a big difference. Maybe I used too much?
    I loved it and added to the skewers pieces of red pepper, vidalia onions and zucchini. Yum. Also I used chicken breasts and they were not tough. I did cut pieces larger than 2 inches.

    • Hi Pamela, It’s fine to use less or just leave it out – the chicken will still be delicious :).

  • Hi!
    I’ve been marinating today for a few hours and I don’t think I’ll be able to cook it before 6 hours- more like 4. Do you think it will change the outcome too much? More importantly, my grill is inside, on my Viking bass cooktop and I’m not sure I’m up for the indoor clean up this eve. Would you cringe if I cooked them in a preheated oven? And if not, what temp? Thank you so much in advance!

    • Hi Tracy, longer is better when it comes to marinating these, but they will have plenty of flavor after 4 hours. And if you’d prefer to use your oven, you can broil them. (Arrange 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 before putting them in the oven because it will smoke and burn in a hot oven. Hope you enjoy!

  • Jenn,

    Quick question. I would like to try these with chicken breasts (my guests’ request) and I am probably going to just marinate the whole breast since I am short on time and won’t have a chance to cut the chicken up. I know that citrus can turn breasts tough. Should I still marinate them for 6 hours or should I do it for a shorter time?


    • Hi Elizabeth, I definitely get concerned that the breasts are going to get too tough if marinated in citrus. If you’re going to use breasts, I’d definitely suggest the quicker of the two marinating times.

      • Thanks Jenn. I may just grill them with some olive oil and sat/pepper and then use the marinade as a suave to drizzle over afterwards. I’ll let you know how it goes.

        • The breasts worked out perfectly. I only marinated them for about 10 minutes and was generous with the amount of marinade I reserved for the sauce. One more question if you don’t mind – how would I use this marinade with tofu? Thanks!

          • Hi Elizabeth, Yes you could use the marinade for tofu. I’ve actually never cooked with tofu(!) so I don’t have much wisdom to share, but I know that it readily soaks up marinades. LMK how it turns out!

            • — Jenn
  • Jenn, another winner! The marinade was SO delicious!!! Paired with the Thai Crunch Salad…amazing! Your recipes are simply the best! Thank you!!!

  • Fabulous yet again Jenn! I prepared this with the suggested Thai crunch salad and everything was soooo delicious! My family loved it 🙂

  • Made this (again) last night, along with Thai Quinoa Salad with Fresh Herbs and Lime Vinaigrette also from on this web site. Doubled up on everything and not a bite left to be had. This has got to be the best skewered chicken recipe on the planet!!!

  • If you don’t own a grill, can these be made in the oven? Also, is it possible to state in your recipes going forward if the grill specified recipe is also oven friendly?

    • Hi Dorah, Yes, these can definitely be broiled — cook time will be about the same. And yes, that’s a great suggestion.

  • This is an AWESOME recipe and part of our regular rotation! Just made it last night with whole chicken thighs.

  • I’m so excited to try this out. Wondering is it okay to marinate the chicken tonight and grill it tomorrow night? Will the lime juice start to cook the chicken or change the texture?

    • Hi Karen, it should be fine because chicken thighs have plenty of moisture. (It wouldn’t work with boneless breasts, though, as it would turn them into shoe leather!) Hope you enjoy!

  • I’ve made these several times and I’m always wondering what would be a good side?

    • Hi Cathy, these would be delish with this Thai Crunch Salad. Also, just a heads up that I have a new feature on the blog– for all main dishes, I suggest one or two sides that I think would pair nicely with them. To see what I’ve suggested, scroll to the top of the recipe page and, immediately under the recipe title, you’ll see a bar with several options, one of which says “pair with.” If you click on this, you’ll see the sides I’ve suggested.

  • Hi Jenn,

    I am going to make this for much for family which includes a toddler so I was thinking of leaving out the sirracha. Will this affect the taste other then the level of heat? Thanks!

    • — Elizabeth Norian
    • Reply
    • Hi Elizabeth, A bit, but I don’t think you’ll miss it.

      • This turned out great, even without the heat. I don’t typically like thighs, but I trimmed mine pretty carefully and as Jenn said, the heat melts most of the fat off. The chicken was a huge hit with my toddler, husband and parents. Made it with Thai crunch salad which paired perfectly. Definitely a recipe to include in the regular rotation (as all of Jenn’s recipes have been!).

  • Oh my gosh -SO delicious and different! Yum!! Could you use with thighs? What do you serve this with?

    • — Trudy l Mansfield
    • Reply
  • This chicken was absolutely perfect. One of the best I’ve ever made. The family went nuts over it!

  • Love this recipe because it’s so flavorful and fresh tasting. It’s one of my two most favorite recipe on this site. I double the marinade/sauce because it’s so good drizzled on the brown basmati I serve with it. Definitely agree with Jenn that they’re better with boneless thighs than breasts. Her suggestion to use scissors to trim off the fat and cut up the meat is one I use all the time now. (Boneless thighs are on special often at my market.) I usually make as directed on skewers, but recently because I was in a hurry, we skipped the skewers and marinaded and grilled the boneless thighs whole – worked well – not quite the same – but much easier.

  • These are amazing! 100% would recommend to anyone!

  • Hi Jenn-
    I love your recipes, thank you. I have a couple of pescatarians and one person with a severe shellfish allergy- any reason I couldn’t do shrimp and chicken skewers with the same honey, lime sriracha marinade?

    • Hi Pam, glad to hear you like the recipes! These would work with shrimp, but I’d only marinate them for 20 to 30 minutes. I’d love to hear how they turn out!

  • 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!!!

  • 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!! 🙂

    • 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!

  • Hands down the best chicken recipe ever.

  • 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!!

  • 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.

  • 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!

  • 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!

    • 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!

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

  • Can you cook this in the oven on broil? I don’t have a grill. Sounds so good. Thanks Julie

    • — Julie Herrington
    • Reply
    • Yep– cook for about same time as specified in the recipe. Hope you enjoy!

  • 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
    • Reply
  • 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!

  • 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.

  • 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.

  • 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!

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

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

  • 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!

  • 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?

    • 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.)

  • 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
    • 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?

    • 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!

      • 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. 🙂

  • 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.

  • 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.

  • 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.

  • Hi Jenn,
    I am marinating the chicken kabobs, made the Thai cuke salad, and brown rice. What Vege would you suggest?

    • 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!

  • Can this be frozen?

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


    • Hi Rose, I do think these really are best with thighs, but I think it would work with wings.

  • 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
    • Reply
  • 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.

  • 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!

    • Hi Jeanette, I would use about 1 Tbsp. of minced ginger. Hope you enjoy!

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

    • Sure, tamari will work fine here!

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

    • 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!

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

    • Hi Tori, Brown sugar will work. Enjoy!

      • 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.

        • About a half cup should be about right. Enjoy!

  • The recipe calls for ‘2 tablespoons chopped cilantro, plus more for garnishing platter’. Where else besides garnish does the recipe call for cilantro?

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

      • 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!

        • 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.

  • So YUMMY!! This recipe is a keeper!!

  • I’m out of fresh garlic, can i use garlic powder? If so how much?

    • 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!

  • Hello Jenn,
    I do not have Sriracha, can it be replaced with Huy Fong’s Chili garlic sauce ?

    • 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!

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

  • I am gonna grill it in oven so what would be the oven temperature?

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

  • 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
    • 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!

  • 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.

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

  • 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!

  • 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.

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

  • I love these recipes you keep sending – am learning a lot about Thai food and ingredients. Everything is so tasty!
    Keep them coming!

  • Best grilled chicken ever with a little kick.

  • 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.

  • 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!

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

    • — Michelle Glasser
    • Reply
  • Wish there was a 10-star option; this recipe would deserve it.

  • 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.

  • 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!

  • 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.

  • 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!

    • 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,

    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.


    • So glad, Joan! Thanks for letting me know 🙂

  • Joan,
    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.

    • 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.


  • 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!

    • 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 🙂

  • 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?

    • 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.

  • Could I use this marinade on a pork tenderloin and then grill it (not on kabobs)?

    • Hi Stephanie, Yes I think that would work well. Please let me know how it turns out 🙂

  • 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!)

  • Could this marinade be used on fish instead?

    • 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.

  • 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!

  • 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.)

  • 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

    • Hi Nadine, Yes, I think it would be delicious!

  • Can you tell me how long I should broil the thighs?

    • Hi Brandy, Cook time will be about the same.

  • 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….

    • Hi Tori, It gets sprinkled on the chicken after it’s grilled.

  • 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!

    • I’m also going to have to use my broiler. How long and at what heat did you cook them? thank you!

      • 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!

  • 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.

  • 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!

  • 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!

  • 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?


    • Hi Christina, It’s only true with boneless chicken breasts. The lime works well here with dark meat 🙂

  • 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.


      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?

        • — R. Daniel Lavelle
        • Reply
        • 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.

    • 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?

    • — Jacqueline Bruns
    • 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).

  • 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.

  • Thanks very much

  • Could you use this marinade on fish?

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

  • 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!

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

  • 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!

  • 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!

  • 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.

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

  • 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 🙂

  • 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!

  • 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.

  • 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.

  • 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!

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

  • 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

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

  • 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 🙂

  • Made these last week and they were fantastic!

  • 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.

  • 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.

  • 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.

    • Thanks, Mo…so nice to hear!

  • 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.

    • 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 🙂

  • 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?

    • 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.

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

    • 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.

  • 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!

    • 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.

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

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

  • 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.

  • 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.

  • 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.

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

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

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

  • 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.

  • Can you freeze these in the marinade to use later?

    • Hi Debi, That would be fine.

  • 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… 🙂

  • 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!

  • 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?

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

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

    • 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.

  • 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.

    • 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.

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

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

    • 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.

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

  • What did you serve with the chicken?

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

  • 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.

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

  • 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
    • Reply
    • Yep, that would work out just fine 🙂

  • Yum! Adding that to next week’s menu!

  • 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?

    • 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.

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

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