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Honey, Lime & Sriracha Chicken Skewers

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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.

ingredients

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.

lime-zest

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.

chopped-garlic

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.

chopped-ginger

Combine all of the ingredients in a blender.

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. 

My Recipe Videos

My Recipe Videos

Honey, Lime & Sriracha Chicken Skewers

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.

Reviews & Comments

  • 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
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  • 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
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  • 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”

    • — Mama G on October 10, 2018
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  • 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.

    • — Dana V on October 4, 2018
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  • 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.

    • — Susan Massey on October 3, 2018
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    • 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)!

      • — Jenn on October 4, 2018
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  • Does this recipe work for shrimp?

    • — Marcia on September 19, 2018
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    • Sure, Marcia, but I’d only marinate them for 20 to 30 minutes. I’d love to hear how they turn out!

      • — Jenn on September 21, 2018
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  • 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 on September 6, 2018
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    • 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.

      • — Walter Ginther on September 16, 2018
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  • No outside grill. can I do this on the stove top with a grill pan

    • — carol on August 16, 2018
    • Reply
    • Sure, Carol – that’s fine. You can also broil them.

      • — Jenn on August 16, 2018
      • Reply
  • 10yr old and foodie, “This is like a flavor bomb and I want to go to sleep holding this drumstick.”

    • — J Ranalli on August 10, 2018
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  • 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.

    • — Jennifer on July 12, 2018
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  • 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!!

    • — Julie on July 12, 2018
    • Reply
  • I have an excess of chicken tenders. Do think they will taste as good without drying out too much?

    • — Nancy on July 7, 2018
    • Reply
    • Hi Nancy, I’d recommend this recipe instead – it’s just as good and perfect for chicken tenders.

      • — Jenn on July 7, 2018
      • Reply
  • 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!

    • — erin on June 28, 2018
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  • Have made these for the whole family- kids love them and it is easy to adjust the heat for everyone’s taste. A winner!!

    • — Janet Chan on June 28, 2018
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  • These look yummy! Can they be made in the oven by chance…like if you don’t have an outside grill?

    • — Nancy on June 14, 2018
    • Reply
    • 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!

      • — Jenn on June 15, 2018
      • Reply
  • 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!

    • — Pam on May 26, 2018
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  • Can this be broiled in the oven rather than grilled?

    • — Marilyn on May 22, 2018
    • Reply
    • 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!

      • — Jenn on May 22, 2018
      • Reply
  • I have made this a number of times over the past 4 years and it always turns out well and earns compliments from guests.

    • — Daniel on May 19, 2018
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  • 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

    • — Martha Legere on April 24, 2018
    • Reply
    • 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!

      • — Jenn on April 24, 2018
      • Reply
  • 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?

    • — Olga on March 18, 2018
    • Reply
    • Hi Olga, Glad you enjoyed this! You can freeze this either before (in the marinade) or after cooking) – whatever is more convenient for you.

      • — Jenn on March 19, 2018
      • Reply
  • Delicious!
    Thank you chef Jen for easy to follow recipes

    • — Viera on March 7, 2018
    • Reply
  • Love this recipe just the way it is. It’s a keeper with our family!

    • — L Wooten on March 2, 2018
    • Reply
  • I made these last week and they were outstanding. Thighs are the way to go!

    • — Brislenn on March 2, 2018
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  • 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!

    • — Diane on March 1, 2018
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  • 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

    • — Colleen on February 22, 2018
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  • 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.

    • — Shari Darling on February 5, 2018
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  • 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

    • — Monique on February 1, 2018
    • Reply
  • 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!

    • — Tommi on February 1, 2018
    • Reply
  • Jenn, would these be too spicy for the kids? Mine can tolerate a bit of spicyness but not too much

    • — O on January 21, 2018
    • Reply
    • I don’t think they are too spicy, O – my kids love them.

      • — Jenn on January 21, 2018
      • Reply
  • How much chicken ???

    • — Lisa on January 21, 2018
    • Reply
    • Hi Lisa, you’ll need 2-1/2 pounds boneless skinless chicken thighs (between 8-10).

      • — Jenn on January 21, 2018
      • Reply
  • 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!

    • — Michele on January 11, 2018
    • Reply
  • These are the best kabobs! Do you think I could freeze them after marinating/before grilling?

    • — Addie on December 31, 2017
    • Reply
    • Yep! 🙂

      • — Jenn on January 1, 2018
      • Reply
  • The recipe looks delicious. Any suggestions in what starch/carb recipe dish I can pair the honey lime chicken skewers with?

    • — Josie wu on December 6, 2017
    • Reply
    • Hi Josie, this would be nice served on a bed of jasmine rice. Hope you enjoy!

      • — Jenn on December 7, 2017
      • Reply
  • Can I use hot sauce instead of Siraccha?

    • — JULIA EVERETT on December 4, 2017
    • Reply
    • 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!

      • — Jenn on December 4, 2017
      • Reply
  • I have made this several times and I wouldn’t change a thing.

    • — Cathy Pires on December 4, 2017
    • Reply
  • 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!

    • — Barbara Vogel on November 30, 2017
    • Reply
  • 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.

    • — Ann on November 30, 2017
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  • 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?

    • — Shirma on November 24, 2017
    • Reply
    • 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!

      • — Jenn on November 24, 2017
      • Reply
  • 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.

    • — Shari on September 18, 2017
    • Reply
  • 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!

    • — Karen Colwell on September 15, 2017
    • Reply
  • 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!

    • — Trudy on September 14, 2017
    • Reply
  • The BEST marinade ever! I’ve used this on shrimp & pork-Too Good! Easy Peasy!

    • — Diane on September 14, 2017
    • Reply
  • 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.

    • — Cindy on September 14, 2017
    • Reply
  • 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!

    • — Buffy Grimshaw on September 14, 2017
    • Reply
  • 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.

    • — Holly on September 14, 2017
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  • 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 on September 14, 2017
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  • Absolutely Amazing……
    Glad I found this recipe. Perfect as written.

    • — Sher on September 3, 2017
    • Reply
  • 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!

    • — Megan on August 25, 2017
    • Reply
  • 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.)

    • — Marian on August 21, 2017
    • Reply
  • 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.

    • — Pamela on August 17, 2017
    • Reply
    • Hi Pamela, It’s fine to use less or just leave it out – the chicken will still be delicious :).

      • — Jenn on August 17, 2017
      • Reply
  • 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!

    • — Tracy on August 3, 2017
    • Reply
    • 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 on August 3, 2017
      • Reply
  • 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?

    Thanks!

    • — Elizabeth on July 29, 2017
    • Reply
    • 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.

      • — Jenn on July 31, 2017
      • Reply
      • 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.

        • — Elizabeth on August 2, 2017
        • Reply
        • 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!

          • — Elizabeth on August 3, 2017
          • Reply
          • 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 on August 5, 2017
  • Jenn, another winner! The marinade was SO delicious!!! Paired with the Thai Crunch Salad…amazing! Your recipes are simply the best! Thank you!!!

    • — Kim Botelho on July 28, 2017
    • Reply
  • Fabulous yet again Jenn! I prepared this with the suggested Thai crunch salad and everything was soooo delicious! My family loved it 🙂

    • — Jules on July 23, 2017
    • Reply
  • 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!!!

    • — Carl Schena on July 20, 2017
    • Reply
  • 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?

    • — Dorah on July 20, 2017
    • Reply
    • Hi Dorah, Yes, these can definitely be broiled — cook time will be about the same. And yes, that’s a great suggestion.

      • — Jenn on July 21, 2017
      • Reply
  • This is an AWESOME recipe and part of our regular rotation! Just made it last night with whole chicken thighs.

    • — Kim Starke on July 20, 2017
    • Reply
  • 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!

      • — Jenn on July 11, 2017
      • Reply
  • I’ve made these several times and I’m always wondering what would be a good side?

    • — Cathy Pires on July 10, 2017
    • Reply
    • 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.

      • — Jenn on July 11, 2017
      • Reply
  • 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 on July 4, 2017
    • Reply
    • Hi Elizabeth, A bit, but I don’t think you’ll miss it.

      • — Jenn on July 4, 2017
      • Reply
      • 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!).

        • — Elizabeth on July 29, 2017
        • Reply
  • Oh my gosh -SO delicious and different! Yum!! Could you use with thighs? What do you serve this with?

    • — Trudy l Mansfield on July 2, 2017
    • Reply
    • Hi Trudy, You asked if you could use this with thigh– maybe I’m confused by your question, but this recipe calls for thighs. The dish pairs nicely with the Thai Crunch Salad with Peanut Dressing.

      • — Jenn on July 2, 2017
      • Reply
  • This chicken was absolutely perfect. One of the best I’ve ever made. The family went nuts over it!

    • — Jan on July 1, 2017
    • Reply
  • 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.

    • — Rachel Hurd on June 22, 2017
    • Reply
  • These are amazing! 100% would recommend to anyone!

    • — Kelly on June 12, 2017
    • Reply
  • 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?

    • — Pam Hendrickson on June 1, 2017
    • Reply
    • 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!

      • — Jenn on June 1, 2017
      • Reply
  • This is the best chicken recipe that I’ve come across in a long time. My 7 & 4 year old grandchildren love this and they’re usually picky eaters. It’s one of my go to favorites for company, guests always asking where the recipe is from. It’s great because you can prep ahead of time and enjoy your company while the back yard permeates with the wonderful aromas from the chicken grilling. delicious!!!

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

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

      • — Jenn on May 23, 2017
      • Reply
  • Hands down the best chicken recipe ever.

    • — Crissy Brase on May 15, 2017
    • Reply
  • 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.

    • — Candy Scanlon on May 11, 2017
    • Reply
  • This is my son’s favorite recipe. During the summer we make it at least once a week. Super easy to make the night before and then a quick grill the next day and dinner is ready!

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

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

      • — Jenn on May 1, 2017
      • Reply
  • 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 on April 24, 2017
    • Reply
    • Yep– cook for about same time as specified in the recipe. Hope you enjoy!

      • — Jenn on April 24, 2017
      • Reply
  • I NEVER grill chicken…mine is always dry and stringy – NOT this chicken!!
    I tried this recipe last night, only because every recipe that I have tried from Jenn has been outstanding. This is the most moist, delicious chicken that has ever been grilled! It must be the overnight marinating in the lime juice and spice that made the difference. I used 1 T Siracha and that was perfect for me. I do like spicy and that was just enough heat. Bravo Jenn! Another winner!!

    • — Kathy Vukasovich on March 20, 2017
    • Reply
  • I have made this recipe so many times— it’s an absolute go to favorite. When I don’t feel like skewering, I have pounded chicken breasts, marinated them as the recipe calls for and then grilled for a super easy dinner, These are also delicious served with a mango salsa. YUM!

    • — Betsy Delfosse on March 2, 2017
    • Reply
  • Another huge hit! Your recipes never fail me, thank you. I made this recipe and paired it with the Thai Crunch Salad. What a fabulous meal. The weather was too cold to want to stand outside at the grill so I made the chicken in broiler. I had no leftovers to put away as the entire meal was so delicious.

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

    • — Aimee on February 14, 2017
    • Reply
  • This was the first time I tried cooking with chicken thighs. I like the ease of chicken breasts, but these were delicious – and using the scissors to trim the meat was easy. I marinated overnight and the flavor came through beautifully. Everyone loved them!

    • — Maureen on February 14, 2017
    • Reply
  • These are delicious! Truly a great dinner. They can be done inside on a grill pan, as well.

    • — Ashley on February 14, 2017
    • Reply
  • This has become a regular in our house. My children ask for it on a weekly basis.

    • — Kerry on December 21, 2016
    • Reply
  • I dream about these chicken skewers! They are packed with flavor and grill up so nicely. I prepped a double batch before leaving for a camping trip. It was so simple to throw the bag in the cooler to marinade on the drive out and grill them up at the campsite. They were a huge hit!

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

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

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

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

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

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

      • — Jenn on November 18, 2016
      • Reply
      • Hi Jenn,
        The Shrimp was outstanding and a huge hit. I served it as a surf and turf dinner. I made a Ribeye Roast with shrimp skewers. Everyone loved the flavor of the marinade. I gave the recipe to three people and told them about your site. 🙂

        • — Julie A on December 2, 2016
        • Reply
  • This recipe was my introduction to your blog. It turned out so amazingly yummy. Just the perfect amount of everything. I just signed up for your newsletter. I can’t wait to continue to try out your recipes.

    • — Andrea on October 22, 2016
    • Reply
  • 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.

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

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

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

    • — Susie on September 1, 2016
    • Reply
    • Yep!

      • — Jenn on September 1, 2016
      • Reply
  • Hi Jenn
    Will this work with chicken wings on the grill? Or do you think it may burn too quickly?

    Thanks

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

      • — Jenn on July 4, 2016
      • Reply
  • Made this recipe again (now using the right amount of ingredients (Jen, thank you so much for adding the metric button). It’s a wonderful recipe, strongly welcomed by my kids. I combined it with your Mexican rice pilaf and added flat turkish bread to the side.
    H. van de Water
    greetings from the Netherlands

    • — Herbert van de Water on May 23, 2016
    • Reply
  • You.are.amazing. Seriously, everything I’ve made from your blog has been a home run, this dish included. The whole family loved it. Made with boneless skinless chicken breasts, since that’s what we like. Served alongside your Thai Crunch salad and jasmine rice.

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

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

      • — Jenn on April 28, 2016
      • Reply
  • Also can I use tamari instead of regular soy sauce? Does it change the taste?

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

      • — Jenn on March 15, 2016
      • Reply
  • This looks delicious! Can you bake or broil this if you don’t have a grill?

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

      • — Jenn on March 15, 2016
      • Reply
  • I’ve made this wonderful recipe before. Love it so much I’m doing it again! But I just realized…no honey! Possible substitute??

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

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

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

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

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

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

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

          • — Jenn on March 8, 2016
          • Reply
  • So YUMMY!! This recipe is a keeper!!

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

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

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

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

      • — Jenn on January 18, 2016
      • Reply
  • Very nice flavor. I think grilled pineapple would be nice with this. The contrast of soething sweet would pair well.

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

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

      • — Jenn on January 4, 2016
      • Reply
  • This was easy to make and yummy to eat. I made another batch to freeze for later. I served this with grilled veggies, rice, and limeade.

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

      • — Maureen on December 1, 2015
      • Reply
  • made this for dinner tonight and it was delicious. I used boneless thighs, but i am sure it would be just as delicious with chicken breast, shrimp or even pork. the sauce was so yummy.

    • — Della Hanks on November 3, 2015
    • Reply
  • I really liked this chicken! Easy to make and delicious. It is great in a wrap or served with rice or an avocado salad.

    • — Hayley on October 29, 2015
    • Reply
  • This recipe is terrific Jenn and gets lots of compliments from guests. I’ve made it with chicken breasts and also boneless thighs (breast meat is better). It is easy to do for parties as you can make it in advance and serve it with a couple of salads. Then enjoy a glass of wine and your company – while your husband BBQs!

    • — JO'N on October 29, 2015
    • Reply
  • 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!

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

    • — Janet Tiller on September 3, 2015
    • Reply
  • Best grilled chicken ever with a little kick.

    • — Cindy G on August 27, 2015
    • Reply
  • This was the very first recipe I tried on this site -when I saw the picture of the finished meal, I knew I had to try it. I followed the recipe exactly (except for doubling it) and started marinating right after I’d had my morning coffee. My family and our guests thought it was absolutely delicious. I can’t count how many times I’ve prepared it since.

    • — Catherine Rome on August 27, 2015
    • Reply
  • We’ve made this repeatedly. Well, I made it the first time but now my husband has taken over preparation of this dish. Thanks for the excellent, flavorful recipe and thanks, too, for the break from cooking!

    • — Renee B on August 27, 2015
    • Reply
  • Made these the other night. The lime and hot sauce in the marinade were perfect! It was a hit with family.

    • — Michelle Glasser on August 27, 2015
    • Reply
  • Wish there was a 10-star option; this recipe would deserve it.

    • — J. Smith on August 27, 2015
    • Reply
  • I was very excited about this recipe but my children didn’t love it. Pleasing the entire family is tough so I may try again. We served it with grilled veggies and a green salad. They said it was too spicy. My husband and I thought it had nice flavor without a lot of spice.

    • — Shannon. Roley on August 27, 2015
    • Reply
  • Excellent marinade. I made it ahead of time and left the chicken breasts in it for almost 2 days, and it was great. Served it with roasted tomatoes — we live in Northern Canada and August is our month for delicious tomatoes before the first frosts in September!

    • — DM on August 27, 2015
    • Reply
  • My 9 year old son has fallen in love with Sriracha sauce thanks to this recipe. These kebobs have the right amount of heat and sweet to be enjoyable. I made the recipe exactly as written, but also think that this marinade/sauce would be great on a hearty fish or pork chops.

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

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

      • — Jenn on August 24, 2015
      • Reply
  • Jenn,

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

    Regards,
    Joan

    • — Joan on August 20, 2015
    • Reply
    • So glad, Joan! Thanks for letting me know 🙂

      • — Jenn on August 20, 2015
      • Reply
  • 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.

    • — jen on August 14, 2015
    • Reply
    • Jenn,

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

      Regards,
      Joan

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

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

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

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

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

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

      • — Jenn on August 8, 2015
      • Reply
  • I made this tonight for dinner. So delicious! The men in my house didn’t stop raving about them. I heard the words “restaurant quality” more than once. I made the recipe as is and will not change a thing the next time (which will be very, very soon!)

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

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

      • — Jenn on July 26, 2015
      • Reply
  • My husband is a boat captain and asks for this his first night back home, it’s a family favorite! I’ve tried it with chicken breast but the thighs are so much better. I know if I need a 5 star recipe the first try I need to come here for one. Thank you, thank uou, thank you!

    • — Sara on July 12, 2015
    • Reply
  • Wow! This is the 3rd recipe I’ve tried in 3 days and I’m now a huge fan of this website. I love flavorful dishes and this one can’t be beat! The sweetness of the honey, combined with the spiciness of the sriracha sauce and the tang of the ginger and lime is simply a taste sensation. You’ll love this recipe!

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

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

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

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

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

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

      • — Jenn on June 16, 2015
      • Reply
  • Just wanted you to know there was a bit of confusion on your directions. Your ingredients list says 2tlb cilantro plus more for garnish. The the directions don’t mention putting the 2tlb cilantro in blender for marinade….

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

      • — Jenn on May 24, 2015
      • Reply
  • These chicken skewers were delicious!! I was at my grandmother’s house when I made these and she does not have a grill, so I just stuck them under the broiler. I turned them once and they cooked perfectly. The honey made them carmalize nicely and the fresh cilantro added the perfect touch. This is going to be my new go-to party recipe!

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

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

        • — Jenn on December 1, 2015
        • Reply
  • This recipe was outstanding, my husband absolutely loved it….great dish for quick entertaining. I only had time to marinate for couple of hours and still great.

    • — De on May 12, 2015
    • Reply
  • These were so good! I don’t have a zester so I just squeezed some extra limes for the marinade. Also I reduced the honey and added more sriracha based on another review, but it still wasn’t spicy enough for us but we like things very spicy. These came out really well and it’s something we’d make again just add more sriracha!

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

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

    Thanks!

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

      • — Jenn on May 8, 2015
      • Reply
  • This recipe was easy to follow and my family really enjoyed it! The only thing I would do differently next time is add less honey and maybe a little more Sriracha. Thanks for the great recipe!!

    • — Farah on May 7, 2015
    • Reply
  • Does this ever sound great!

    • — Drew on May 7, 2015
    • Reply
  • I’ve made this chicken dozens of times now. The marinade is absolutely delicious and everyone loves it. I grill it on kebabs for parties, like here. Or during the winter, I’ll use the marinade on any cut of chicken and cook in doors. I also use it on tofu, and in stir-fry. You just can’t go wrong with this!

    • — Robin on May 7, 2015
    • Reply
  • This marinade rocks! I used chicken breast instead of thighs because that’s what I had on hand. I added onion in between the chicken, which also turned out well. I served it with the Thai Crunch Salad, as suggested and it was outstanding. Jen, you’re my new go-to chef!

    • — Marilyn on May 6, 2015
    • Reply
  • Hi Jenn, what would you recommend serving with this dish? I am so excited to try this. PS: your recipes are always a hit with my family and friends!

    • — Joanne on March 30, 2015
    • Reply
    • Hi Joanne, So glad you are enjoying the recipes! Try it with my Thai Crunch Salad with Peanut Dressing — it’s one of my most popular recipes and a great combo.

      • — Jenn on March 30, 2015
      • Reply
  • We absolutely devoured this chicken! Even my 8-month-old son couldn’t get enough! I tend to like sour and spicy flavours more than sweet so I only used the 1/4 cup of honey and it came out absolutely perfect for our taste. My mouth is watering for more…I may have finished the last few bites cold out of the fridge at 2 a.m….I am not a grazer typically but couldn’t resist! Also, I only marinated the chicken for about 4 hours and although more time would have been better, the flavour was still there. Another winner from my favourite website ever!

    • — Sarah on March 28, 2015
    • Reply
  • These are a favorite of all three of my sons. We are huge Sriracha fans and your recipe is wonderful. We could eat these every day of the week.

    • — Susan kurker on March 26, 2015
    • Reply
  • It is the best recipe. I’ve made it at least 20 times since discovering it a few months ago. Although chilly, I fired up the grill and cooked boneless and bone in thighs. Awesome! Managed to save a few pieces for tomorrow, so far.

    THANKS JENN and happy spring!

    • — Jen on March 22, 2015
    • Reply
  • Yummy! I’ve been wanting to try this but the snow just wouldn’t go away to BBQ, so I made it under the broiler and with chicken breasts as one of my dinner guests is picky that way… Made it with the Thai peanut slaw!

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

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

      • — Jenn on March 22, 2015
      • Reply
  • The lime and sriracha flavors complemented each other well. Perfect meal for a warm weather gathering. This would go well with Black Bean & Corn Salad with Chipotle-Honey Vinaigrette.

    • — Lindsey on March 22, 2015
    • Reply
  • I made these last summer for the first time and now my husband asks for them at least once a week! I serve them for dinner parties as they can be prepared ahead of time and just thrown on the grill. These little chicken bites are the perfect balance of flavors!

    • — Casey on March 19, 2015
    • Reply
  • Loved the sweet and spicy ratio in this recipe!

    • — Mary Beth on March 19, 2015
    • Reply
  • I have made this chicken recipe at least 8 times. It is one of our favorite dishs.

    • — Rebecca Rivers on March 19, 2015
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  • Are these sweet? If so, how sweet and if anyone reduced the honey to reducesweetness, how much did you reduce it? Thanks. I want totry but I don’t care for sweet things.

    • — Heather on March 17, 2015
    • Reply
    • Hi Heather, I wouldn’t say they are sweet but they definitely have that sweet-salty-spicy-sour thing going on. It’s fine to reduce the honey if you’re concerned that they will be too sweet for you. You can always add more to taste.

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

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

      • — Jenn on March 7, 2015
      • Reply
  • I see this recipe calls for cilantro. Whenever I’ve tried cilantro I really hated it, It tastes like soap. Does it taste like soap because I’m not using it properly or it’s not fresh enough. I see a lot of recipes that use it and I tend to omit it. Or is it just a matter of getting used to the taste of it. Or perhaps my taste buds are broken. Any suggestions and will it really change the outcome of the recipe by omitting the cilantro

    • — Kelly Gurtin on February 18, 2015
    • Reply
    • Hi Kelly, It’s not you! Many people have a very strong aversion to cilantro and think it tastes soapy. It’s not really an acquired taste so I would just leave it out of recipes or substitute other herbs when appropriate.

      • — Jenn on February 18, 2015
      • Reply
    • My parents are not big cilantro fans and I substituted fresh Italian parsley when I made it for them and it worked out perfectly. They loved it.

      • — Jen on March 5, 2015
      • Reply
    • Kelly, actually it is nothing you are doing wrong. There is a gene for Cilantro tasting like soap, believe it or not, and you have that gene.

      http://www.npr.org/blogs/thesalt/2012/09/14/161057954/love-to-hate-cilantro-its-in-your-genes-and-maybe-in-your-head

      Try using Parsley instead maybe?

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

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

      • — Jenn on January 22, 2015
      • Reply
  • 5+ stars and left review, can you do this with wings in oven? Super Bowl is coming up and I was trying to figure out how to modify?

    • — Jen on January 10, 2015
    • Reply
    • Hi Jen, I’m not a big fan of oven wings, as it’s impossible (in my experience, at least) to get the skin crispy. Also, for this recipe, I worry that the sweet marinade might burn in the time it takes to cook the wings (45-50 minutes). Sorry!

      • — Jenn on January 12, 2015
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  • This is the absolute best marinade. My new favorite. I’ve made it 3 times in the past 2 weeks and it is fabulous. Note, I’ve used it with boneless skinless thighs, boneless breasts and chicken thighs and all tasted wonderful grilled. Thanks!

    • — Jen on January 8, 2015
    • Reply
  • Made these for a weeknight dinner. They were fabulous and very quick and easy. My daughter (who is a fantastic cook and has been told many times that she missed her calling by not being a chef) raved about them!! Definitely will make these again and again!

    • — Terry on December 13, 2014
    • Reply
  • 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!!

    • — Karen Ivanis on December 4, 2014
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  • I have made this for three dinner parties and everyone has loved this delicious chicken.

    • — Kathy on December 3, 2014
    • Reply
  • I must have made this at least once a week (if not twice) all this past summer! So fresh, so tasty…best way to dress up a lighter-fat protein like chicken. I didn’t alter the recipe at all and it turned out perfectly each time!

    • — Adam S on December 3, 2014
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  • I had been looking for a chicken recipe with Sriracha when I came across this one. I have made it twice in the last two weeks. It is so good and full of flavor.

    • — Susan on October 14, 2014
    • Reply
  • I encourage everyone to give this recipe a try. Great for family or company and super easy to prepare. Rave reviews from both adults and kids. I’ve made with turkey and chicken. I paired with your cumin and tumeric rice pilaf with dried fruit &nuts which I’ve now made several times, changing the type of dried fruit, nuts and spicing to match the entree. Also super delicious. Rice can be eaten hot or cold (same with chicken skewers, too).

    • — Patti Shaw on September 9, 2014
    • Reply
  • Loved your chicken recipe! Easy prep and amazing results. Highly recommend others try it!

    • — Kathy Chubrik on September 2, 2014
    • Reply
  • I made these the other night and they were so good! I will definitely be making these again.

    • — Samantha on September 2, 2014
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  • These look awesome, but we are not a grilling family yet. If you were to do these in the oven, what temperature would you cook them at and for how long before flashing them under the broiler? Thanks for the help!

    • — Becky on August 28, 2014
    • Reply
  • Loved it! These were great and simple. I put the skewers together with the chicken and added vegies. Served with grilled corn and baby potatoes. There were non left at our neighborhood cookout! Also served your Margarita recipe….non of that was left either 🙂

    • — Heather on August 18, 2014
    • Reply
  • Absolutely delicious! Very tasty! Thank you so much for your recipes.

    • — Julie on July 29, 2014
    • Reply
  • Can you substitute chicken breasts for the boneless thighs?

    • — Marcia Sarnow on July 27, 2014
    • Reply
    • Hi Marcia, I definitely prefer thigh meat for this recipe, but yes you can substitute boneless chicken breasts.

      • — Jenn on July 27, 2014
      • Reply
  • I am by no means a good cook, but I can follow instructions. The instructions and pictures on this site are so easy to follow.I surprised my wife with this dish,along with the Asian Crunch Salad, and she could not stop raving about how good it was. I followed the exact recipe and I must say it was great.Thank you Jenn.

    • — WARHUKKER on July 22, 2014
    • Reply
  • Served this last night. Marinated it during the day and it was ready to grill by the time we got home from work. My daughter loves Sriracha and she added more to the marinade to drizzle on the top.

    • — Shari Lunde on July 17, 2014
    • Reply
  • 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.

    • — Sharyn on July 10, 2014
    • Reply
  • I don’t have a grill, so I roasted the chicken instead, and it still came out delicious. I had it over my own version of Mexican rice, it was a perfect combo.

    • — Mictian on July 4, 2014
    • Reply
  • Another winner! My sons both loved it. I used chicken breasts and was careful not to overcook. The chicken was tender, moist, and very flavorful. Served with a tomato, avocado, fresh corn salad with a lime vinaigrette that paired well with the chicken skewers. Made the Strawberry Cake from this site for dessert. Wonderful meal.

    • — SCL on July 3, 2014
    • Reply
  • I made this recipe a couple of weeks ago and it was well received. I forgot to reserve some of the marinade before I added my chicken. I think that would have added more flavor to the final dish. I would like to try this with shrimp.

    • — Danita on July 2, 2014
    • Reply
  • Would this marinade work on other cuts of chicken/other methods of cooking? or is grilling best?

    • — Eliana on July 2, 2014
    • Reply
    • Hi Eliana, I would not recommend this recipe with another cut of chicken; it really is best with boneless chicken thighs. Grilling is definitely best, but you could always bake the chicken and flash it under the broiler at the end to get that same effect.

      • — Jenn on July 2, 2014
      • Reply
      • So no to using chicken wings?

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

          • — Jenn on December 31, 2014
          • Reply
  • I did these skewers and they were great I did add alittle more saracha becuase my family love them really spicy . I paired them with spanish rice and corn. But over all they were delis!

    • — Maria L on July 2, 2014
    • Reply
  • I made these for a family Father’s Day celebration and they were a huge hit! My husbands nephew has mentioned them at least 5 times since then. Success!

    • — kelly almasy on July 2, 2014
    • Reply
  • I wanted to try this recipe..for my hubby. i dont have a grill . Can i make this in the oven. If yes ..can you please tell me the procedure and temp.
    Thanks

    • — Lovetocook on June 24, 2014
    • Reply
    • I tried this recipe and it was awesome…My family and friends loved it…specially because it was moist as it was chicken thighs..I just used the broil setting and it was perfect….
      I once tried another recipe with breast and it was very dry..I reduced the honey and increased the sriracha sauce as my family and friends love it spicy!! Thanks again for this awesome recipe..

      • — Lovetocook on July 2, 2014
      • Reply
  • Can you do the chicken skewer in the oven
    or on a grill pan?

    • — Jacqueline Bruns on June 4, 2014
    • Reply
    • Hi Jacqueline, Yes either way, just watch that they don’t brown too quickly in the grill pan (you could always finish them in the oven if they start to get too brown).

      • — Jenn on June 4, 2014
      • Reply
  • Made this chicken along with your Asian slaw for a dinner party last weekend and both were delish. Keep the recipes coming. We love them!

    • — Beth on June 3, 2014
    • Reply
  • This was delicious but my marinade looked NOTHING like the picture. It looks like it has much more oil than 1 tbs. Not a big deal, it’s a delicious recipe.

  • I haven’t tried (but I plan to), however your presentation is lovely. As usual.

    • — JaneDoe on May 16, 2014
    • Reply
  • Made these chicken skewers tonight and it was soooo yummy! Made it with your Asian salad as per your suggestion. A perfect match and a superb dinner. Thanks so much for your terrific recipes, great pictures and easy instructions!

    • — Deb on May 11, 2014
    • Reply
    • You’re welcome, Deb. So glad you enjoyed!

      • — Jenn on May 11, 2014
      • Reply
  • Just made these tonight. YUM! Both husband and teenagers gave thumbs up and asked for it again. I’m going to double it next time. Leftovers would be so delicious on a salad. I could seriously drink that sauce it’s so good. I’m going to make extra sauce – not to drink of course- 🙂 but to put over some rice or quinoa.

    • — Cwein on April 19, 2014
    • Reply
  • Thanks very much

    • — Stuart on February 4, 2014
    • Reply
  • Could you use this marinade on fish?

    • — Stuart on February 4, 2014
    • Reply
    • Hi Stuart, Sure, but only marinate for 30 minutes, as the lime in the marinade will “cook” the fish.

      • — Jenn on February 4, 2014
      • Reply
  • Exceptionally good! I made no changes to the recipe, cooked entirely as is..and it was better than 5 stars! Even my father in law that won’t eat any sort of hot sauce loved them! Definitely going through all of your recipes! Thanks!

    • — Lisa Sakabu on December 21, 2013
    • Reply
  • These were perfectly light and went great with corn and the cob and a salad this summer.

    • — kelly almasy on November 7, 2013
    • Reply
  • This recipe went really well with the asian slaw with ginger-peanut dressing. They had similar ingredients and both required a blender so I could intermingle the steps. One thing I changed was to use the chicken thighs whole, bone in, without the skin, and trimmed. Once they were marinated for several hours I just popped them on the grill and yum! Both those recipes are definite keepers!

    • — Linda on November 5, 2013
    • Reply
  • I made this recipe for a fellow foodie friend who loved it. I followed it exactly with no alterations and came out great. I did marinate the chicken for a full 24 hours. I served it along with the Thai Crunch Salad with Peanut Dressing which also was wonderful! Thank you for so many great recipes!

    • — Martha on November 5, 2013
    • Reply
  • I’ve made this dish three times in the last two weeks. The sauce makes the dish – and can be used on just about any other protein in the kitchen.

    • — Todd on November 4, 2013
    • Reply
  • So yummy! Can’t wait to make this AGAIN,

    • — Joy on October 29, 2013
    • Reply
  • Very tasty but I screwed up! Made this for a BBQ party on Saturday and thought I’d be smart and marinate ahead of time on Thursday just to get it done and to maximize the yummy flavors…big mistake! The lime juice started to “cook” the chicken which I should have known it would do since it’s an acid…so my chicken ended up with a weird texture but flavors were great. Will definitely try again 🙂

    • — Renee on October 28, 2013
    • Reply
  • This is delicious, I loved doing the skewers with chicken thighs, much more flavorful and juicy than breasts. I reduced the honey in the recipe to 1/4 cup and I think I would reduce it even more the next time I make it because it is a bit sweet. Served with steamed jasmine rice and sesame green beans. Will definitely make it again!

    • — Amber on October 23, 2013
    • Reply
  • Great marinade. It was fantastic on the grill, but I will probably be trying this marinade/sauce on baked chicken even when the weather turns colder. I mixed up the marinade over the weekend so prepping the chicken for a weeknight dinner was easy.

    • — Nicole on October 22, 2013
    • Reply
  • I tried this but used skinless, boneless thighs instead of skewers (just grilled them whole) and it was amazing! This is my favorite chicken recipe.

    • — Rick on September 28, 2013
    • Reply
  • Found this recipe somewhere but don’t remember where! I made it last week for a casual dinner with friends and it is a five star keeper. I passed it along to my friends that like to cook and I’m certain they will love it as much as I did. Awesome!

    • — Natalie on September 14, 2013
    • Reply
  • Made these with the Crunchy Thai Salad this weekend and got fabulous compliments. These will be permanent fixtures on entertaining menu. Thank you!

  • Hi this recipe is so fantastic, I’m really picky about chicken, my daughter made it & I couldn’t get enough My question is I have a friend who only eats Fish, do you think I could make this with Shrimp? Any feedback would be greatly appreciated. Thank You Gina

    • — Gina on September 1, 2013
    • Reply
    • Hi Gina, I’m so glad you liked it. I do think you could make this with shrimp, just be sure to only marinate for about 30 minutes, otherwise the lime in the marinade will “cook” the shrimp (think ceviche). Please come back and let me know how it turns out.

      • — Jenn on September 1, 2013
      • Reply
  • Made it tonight and loved it! However made a stir fry with mushrooms onions and green peppers. Delish!

    • — victoria on August 28, 2013
    • Reply
  • I saw this new recipe in my inbox a couple weeks ago and was very excited to try it. It has all the flavors we love and I had everything on hand. My family absolutely loved it! It was very flavorful and easy to throw together. The only thing I did differently was use chicken breast instead of thighs because of personal preference. Thanks Jenn! We’ll be adding this to our monthly menu 🙂

    • — Theresa on August 23, 2013
    • Reply
  • Made these last week and they were fantastic!

    • — cathy on August 15, 2013
    • Reply
  • This marinade was fantastic! I had it in the fridge for two days and I will use it again. Love your blog! Next time I’ll try your recipe for the Asian slaw.

    • — cathy on August 11, 2013
    • Reply
  • Jenn. I made this recipe along with your Thai crunchy salad and both were Devine! Everyone in our family enjoyed both (even my 10 year old son) and the tastes really complimented one another. I even used the Siracha marinade on a piece of tilapia and it was delicious! Thanks for giving us such great recipes! We will out this one in our regular rotation.

    • — Deb Chew on August 10, 2013
    • Reply
  • We enjoyed this recipe! We had a few modifications: we used chicken breasts (that’s what we had) instead of thighs and homemade ginger syrup (strong ginger flavor) instead of fresh ginger (I missed the ginger when I first read through the ingredients). So, our chicken was slightly sweet, but my wife and I thought the chicken was tasty! Next time, I’ll use fresh ginger, though! We also use a grill pan because we don’t have an outdoor grill. Still, dinner was great!

    Another hit from Jenn; she’s making meal time fun in my house! I always look forward to making and eating her dishes.

    • — Mo on August 9, 2013
    • Reply
    • Thanks, Mo…so nice to hear!

      • — Jenn on August 9, 2013
      • Reply
  • Jennifer,

    This was fantastic, and I can’t wait to make it again! I actually found out about your recipes and website from my MIL in Maryland. I have sent several others to your great recipes. Q: We love lime juice too. Do you think it would work to do a lime chicken, rather than the traditional lemon chicken? I’d appreciate your thoughts.
    Thanks!

    • — Susan on August 2, 2013
    • Reply
    • Hi Susan, I’m so glad you liked the chicken, and thank you so much for helping to spread the word about my site! To answer your question, lemons and limes can be used interchangeably in equal amounts in most recipes. The taste will be different, of course, but if you like lime juice give it a try 🙂

      • — Jenn on August 2, 2013
      • Reply
  • I do have a question that concerns all your recipes. I don’t like herbs or messing with fresh ones. For flavour could i use ground herbs?

    • — Judy on July 31, 2013
    • Reply
    • Hi Judy, I prefer fresh herbs when specified but dried is better than none at all…just be sure to use less as they are more intense.

      • — Jenn on August 1, 2013
      • Reply
  • I presume I can use any hot sauce? And can this be made with a whole chicken or quarters?

    • — Judy on July 31, 2013
    • Reply
    • Hi Judy, You actually really need the Sriracha for this recipe. I suppose you could try it with a whole chicken or quarters, but the cook time would be much longer.

      • — Jenn on July 31, 2013
      • Reply
  • GREAT recipe! I’ve tried it on the grill and now want to use this marinade for a large batch of oven roasted chicken wings for a family bbq. However, I’m concerned about the amount of honey and burning. Need your thoughts about this. Thanks in bunches!

    • — Katia on July 30, 2013
    • Reply
    • Hi Katia, Good question. I’d roast them on a rack over a foil-lined baking sheet. That way, they’ll crisp up all over and any excess marinade will drip down to the foil, which you can pull off and change if it starts to burn.

      • — Jenn on July 31, 2013
      • Reply
  • Oh well. Most of the ingredients not available here. Sigh.

    • — Judy on July 25, 2013
    • Reply
    • Judy, where are you located that this stuff isn’t available? I have lived everywhere from backwoods to big cities, this stuff is everywhere!

      • — Sarah on August 7, 2013
      • Reply
  • I only had 3 hours to let the chicken marinate but it came out great. We loved it. We might add a bit more sriracha, but I’m not sure because I don’t want it to overpower the taste of the lime and ginger. Hmm. Will definitely put this in the Keeper file.

  • I made this yesterday and the sauce is delicious. I actually used my cooked chicken in tortillas with onions and peppers like a fajita. I marinated the cut up chicken and then, stir fried it on the stove and we used it to fill the tortillas….didn’t have time to heat up the grill…but it was so yummy this way too. I bet it would be great for chicken wings…..thanks for another great recipe.

    • — Karen on July 24, 2013
    • Reply
  • Hi,
    This looks delicious!! I plan on using boneless, skinless chicken breast and using a grill pan on the stove. About how long do you think I should cook them and should I heat the extra sauce or serve it right from the refrigerator. I’m a novice at cooking. I’m sure you can tell that by my questions. Thank you.

    • — Julie on July 22, 2013
    • Reply
    • Hi Julie, I’d say about 10 minutes, but keep an eye on it. It depends how tightly you pack the skewers. Good question on the sauce; it’s fine if it’s room temperature, or you can warm it up in the microwave. I will update my recipe with that tip…thank you for catching that!

      • — Jenn on July 22, 2013
      • Reply
  • Jenn, Can this marinade be made ahead and if so, how long will it last in the fridge? Thanks!

    • — Nancy Oz on July 21, 2013
    • Reply
    • Hi Nancy, Absolutely…it will keep fine for several days.

      • — Jenn on July 21, 2013
      • Reply
  • Best recipe I have gotten from Pinterest in a while. I have bookmarked your site. Thank you!!!!

  • Made this last night and it was great!!! Served it with coconut jasmine rice and a salad of arugula, watermelon chunks, thin sliced red onion and feta cheese with a honey dijon vinaigrette (left from the previous night’s salad). This is a keeper in my file!!! Thanks, Jen.

    • — Jane Palmer on July 18, 2013
    • Reply
  • Can you freeze these in the marinade to use later?

    • — Debi on July 18, 2013
    • Reply
    • Hi Debi, That would be fine.

      • — Jenn on July 21, 2013
      • Reply
  • I made this tonight & it is a keeper! I made the sauce last night & before going to work this morning I put the chicken in the marinade, so it marinated about 12hrs. I made mine with whole chicken breasts, which I made into sandwiches . What I liked is you get a pop of lime & ginger then you get the sirachi, & the honey just adds the touch of sweetness to tame the heat which is perfect! I did make a few changes which I will share on my site soon… 🙂

    • — Cassi on July 18, 2013
    • Reply
  • Served these skewers last night. Easy prep in the morning, especially the blenderized marinade/sauce. We used boneless breasts and had moist tender chicken. Served with rice and a carrot cilantro slaw for a great summer meal. Also, the sauce was really delicious, especially on the rice! Another big hit – Thank you!

    • — Liesel on July 18, 2013
    • Reply
  • I made this tonight and it was absolutely delicious! So moist and flavorful, with just a little bit of heat. The whole family thoroughly enjoyed it. Do you have nutrition information on any of your recipes?

    • — Debbie on July 15, 2013
    • Reply
  • Just buy Mama Sita’s BBQ sauce at any filipino/asian food store, mix it with sriracha – voila! easier 🙂

    • — carm on July 13, 2013
    • Reply
  • If you don’t have a functioning grill at the moment, is there are way to cook them on the stovetop?

    • — Elissa on July 12, 2013
    • Reply
    • Hi Elissa, I’d broil them about 6 inches from the heat, turning occasionally. If they aren’t browning you can move them up. Just be sure to shake off as much marinade as possible first because it will smoke and burn in a hot oven. You could also cook them in a grill pan on the stovetop.

      • — Jenn on July 12, 2013
      • Reply
  • Thanks for the recipe….can’t wait to try it. I have boneless, skinless, chicken thighs in the freezer and my neighbor has a big botle of sriracha that she is looking to use on other recipes, so I think we can do this together for one of our community nights at the our pool.

    • — Patricia Brady on July 12, 2013
    • Reply
    • Hope you enjoy the recipe, Patricia. I mentioned in another comment that it’s fine to just grill the chicken thighs whole if you don’t feel like fussing with the skewers.

      • — Jenn on July 12, 2013
      • Reply
  • Looks delicious! The step-by-step pictures are great too.

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

    • — Cindi Johnson on July 11, 2013
    • Reply
    • Hi Cindi, It’s really not that spicy but, if you’re concerned, I’d cut the amount of Sriracha in half; you can always add more to the finished dish if it needs a little kick.

      • — Jenn on July 11, 2013
      • Reply
  • Bet it would taste great on chicken wingettes too. I love chicken thighs…on my list of recipes to make. Thank you once again!

    • — Karen on July 11, 2013
    • Reply
  • What did you serve with the chicken?

    • — shelly on July 11, 2013
    • Reply
    • Hi Shelly, It’s very good with rice or my Asian Slaw with Ginger Peanut Dressing.

      • — Jenn on July 11, 2013
      • Reply
  • Oh my! All my favorite ingredients! I’ll be trying this on Saturday! Thanks for sharing!

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

    • — Anita on July 11, 2013
    • Reply
  • The marinade sounds and looks delicious! I need some new grilling recipes so I’m saving this one 🙂

  • That looks fantastic! And so timely – I have 3 pounds of chicken thighs in the fridge right now. What if I’m so lazy I leave them on the bone? Do you think they would still turn out?

    • — ieatdarkchocolateeveryday on July 11, 2013
    • Reply
    • Yep, that would work out just fine 🙂

      • — Jenn on July 11, 2013
      • Reply
  • Yum! Adding that to next week’s menu!

    • — Amy Simonson on July 11, 2013
    • Reply
  • Thank you! This looks fantastic. Just a quick question. I thought it was not good to use marinade that had had raw chicken soaking in it. Is this not the case?

    • — Tracy on July 11, 2013
    • Reply
    • Hi Tracy, You are correct. You set aside 1/2 cup of the marinade before adding the chicken and that is the sauce.

      • — Jenn on July 11, 2013
      • Reply
    • I believe they are referring to the 1/2 cup that was reserved and the chicken had not been put into this.

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

    • — Chris Mott on July 11, 2013
    • Reply

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