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 is used in soups, sauces, noodle dishes, omelets, burgers or anything else to add a delicious spicy taste. It has become so popular in the States that you can find it in international section of most supermarkets.

What You’ll Need To Make Honey, Lime & Sriracha Chicken

ingredients

Step-by-Step Instructionslime-zest

Begin by making the marinade. In a blender, combine the zest of a lime, fresh lime juice, honey, soy sauce, vegetable oil, garlic, ginger, and Sriracha. (Even though you’re puréeing the marinade, it’s a good idea to roughly chop the garlic and ginger so they get incorporated — some blenders can’t handle large chunks.)ready-to-blend

Purée until completely smooth, then set aside 1/2 cup of the marinade to use as a sauce.

blending-marinade

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.

trimming-chicken

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.

cutting-into-pieces

Place the chicken in a Ziplock bag with the remaining marinade and refrigerate for at least 6 hours or overnight.

pouring-marinade-over-chicken

After the chicken has marinated, thread the pieces onto skewers.

skewering-chicken

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.

prepping-grill

Grill the chicken, turning occasionally to promote even browning, for 10-15 minutes.

grilling-chicken

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.

honey-lime-sriracha-chicken-skewers

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. 

You may also like

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

Ingredients

  • 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)

Instructions

  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.

See more recipes:

Reviews & Comments

  • I just made this marinade and I’m honestly a bit confused, I used the exact amount of ingredients from the recipe and it barely yielded about 1/2 cup of marinade. It’s enough for the chicken, not concerned about that, however the recipe says to reserve 1/2 cup for sauce and use the “rest” to marinade the chicken. What am I missing?

    • — Tori Ash on August 1, 2021
    • Reply
    • Hi Tori, the ingredients in the marinade should yield a generous 3/4 cup of marinade. Is there a chance you made a measuring error?

      • — Jenn on August 2, 2021
      • Reply
  • Hi Jenn, what temperature is medium to high for a grill. I have a green egg and not sure what that translates to – 350 – 400?

    • — Mareesa on July 29, 2021
    • Reply
    • Hi Mareesa, I’d say it translates to about 400 degrees. Enjoy!

      • — Jenn on July 31, 2021
      • Reply
  • Can you make the marinade ahead of time and keep in the fridge until you are ready to marinade the chicken ? If so how long would it be good for ?

    • — D on July 26, 2021
    • Reply
    • Sure, that’s fine. I say it would keep well in the fridge for 3 to 4 days.

      • — Jenn on July 27, 2021
      • Reply
  • Hello! Do you think this recipe would work with shrimp, too?

    • — josie on July 18, 2021
    • Reply
    • Sure, but I’d only marinate them for 20 to 30 minutes. I’d love to hear how they turn out!

      • — Jenn on July 18, 2021
      • Reply
  • This was perfect – followed the recipe with no changes. Served with basmati rice and slaw with ginger and peanut dressing.

    Will go into the rotation. Thank you, Jenn – everyone of your recipes I’ve tried has been spot on.

    • — Amy on June 28, 2021
    • Reply
  • Oh, my stars! I know your recipes always yield top-notch results, but this one is over the top! My husband declared this the best chicken he has ever tasted! The marinade gave the chicken such flavor, and the thighs were tender and juicy. We had the Thai Crunch Salad ( which was outstanding), and I followed the link you shared in a review and fixed Asian Rice Pilaf from Taste of Home. This made for an amazing meal! Thanks, Jenn for providing recipes that always deliver!

    • — Sarah Pugh on May 30, 2021
    • Reply
  • This chicken taste amazing! I’ve made this at every BBQ each year and it’s always a hit! The flavor and spiciness is wonderful!!

    • — Fabiola Phagu on May 29, 2021
    • Reply
  • Hi Jenn, I would like to make this recipe as it looks delicious! Can I use an oven rather than a grill and, if so, what temperature and timing would you suggest? Also, can I use chicken breasts instead of thighs? Thanks so much for this recipe, as well as all your other outstanding recipes and advice!

    • — Hannah on May 16, 2021
    • Reply
    • Hi Hannah, 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. And I definitely think this is better with thighs as I 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. Hope that helps and that you enjoy!

      • — Jenn on May 17, 2021
      • Reply
  • Hello! I want to make this recipe but would like to leave out the Sriracha sauce. Do I need to add more of another liquid to make up for the sauce I’m leaving out?

    • — Elizabeth on May 3, 2021
    • Reply
    • Hi Elizabeth, no need to replace the sriracha with any other liquid. Hope you enjoy!

      • — Jenn on May 3, 2021
      • Reply
  • Hi Jenn! This is a delicious recipe. I especially love how the ginger comes through, but not overpoweringly, as well as the spicy kick at the end of each bite. 🙂 Is there a rice dish that would pair well with this chicken? Thanks for another great – and easy! – recipe!

    • — Jane S. on April 27, 2021
    • Reply
    • Hi Jane, So glad you like this! While not really a “dish” I think it would pair nicely with. basmati rice. If you were interested in something a bit more involved this looks good and gets positive reviews (please keep in mind I haven’t tried it myself). Hope that helps!

      • — Jenn on April 27, 2021
      • Reply
      • Thanks so much for the suggestions!

        • — Jane S. on April 28, 2021
        • Reply
  • I actually forgot about the lime and cilantro and it was still wonderful! Won’t forget next time! Will love to make it for guests.

    • — tess on April 12, 2021
    • Reply
  • Delicious flavor combo and easy to prepare! This time I kept the chicken whole and broiled. Thank you 🙂

    • — Donna on April 5, 2021
    • Reply
  • Hey lovely thanks for some incredible recipes! I would switch out the wesson veggie oil for coconut oil or coco/sunflower oil mixture. Can be used with high heat and is not toxic like the veggie oil is. Wesson veggie oil is a cause of tumors/cancer, especially when heated. My best to you, great chef! <3

    • — Isla on March 30, 2021
    • Reply
  • Amazing recipe! I love the flavors. Do you think the marinade would work well with pork tenderloin?

    • — Rich on March 21, 2021
    • Reply
    • Yes, the marinade should work for pork tenderloin. Glad you enjoyed these!

      • — Jenn on March 22, 2021
      • Reply
  • Another great chicken dish. Great blend of flavors.

    • — Ruth LevyFranks on March 17, 2021
    • Reply
  • I cooked these in the oven. Soo delicious and full of flavor!

    • — Vanessa (me) on March 12, 2021
    • Reply
  • Hi Jen, I have made many recipes from your site – and have loved them all! I’d like to try this recipe to add to my rotation. Question is regarding the cilantro – I froze fresh cilantro which I plan to use since it’s all I have – but although it still tastes wonderful, once thawed the cilantro definitely takes on a different texture. Can I just chop and mix it into the marinade?

    • — Robin on February 24, 2021
    • Reply
    • Sure! (And glad you like the recipes.) 🙂

      • — Jenn on February 24, 2021
      • Reply
  • OMG, this recipe is fantastic Jenn! I didn’t have enough marinade to include some chicken wings BUT next time I will!!! My husband loved this, I didn’t give him any of the sauce though because I’m the only HEAT/Spicy he can handle!! 🙂

    • — Gigi B on February 21, 2021
    • Reply
  • Hi Jenn, can you use this marinade and grilling ALSO for chicken party wings?! Plus, If I don’t want to fire up the grill, (real charcoal grill) can I cook these in the oven?
    If so, temp…(roast or bake) and time please?!
    Thanks so much, I can’t wait to try these!!

    • — Gigi B. on February 17, 2021
    • Reply
    • Hi Gigi, I think this marinade would taste great on chicken wings! You can make them in the oven but the skin won’t get very crispy. If you still want to go that route, I’m not sure about time and temperature so I’d look up a recipe for baked chicken wings to get an idea. Hope you enjoy!

      • — Jenn on February 17, 2021
      • Reply
      • I just couldn’t DO this in an oven Jenn, and I’m sooo glad I didn’t! Grilled it right outside on my old fashion Weber charcoal grill!!

        • — Gigi B on February 21, 2021
        • Reply
  • Awesome marinade. I had boneless skinless chicken breast in the freezer, so I used it instead of thighs. Really enjoyed this recipe. Will be one of my go-to marinades for chicken from now on. Thanks Jenn!

    • — Mr. E on February 14, 2021
    • Reply
  • I used thighs without cutting up. This recipe was great, but I would double the sauce. I served w/ rice (sauce was great on the rice) and roasted spicy carrots. Will definitely make again!

    • — Tammy on February 8, 2021
    • Reply
  • Absolutely gorgeous, the different tastes just remain in your mouth for ages. First class, will definitely be doing this recipe again.

    • — Diameter on February 3, 2021
    • Reply
  • Just delicious and so simple. Nice and bright flavors! A favorite!

    • — Amy on February 2, 2021
    • Reply

Add a Review or Question

This site uses Akismet to reduce spam. Learn how your comment data is processed.