Honey, Lime & Sriracha Chicken Skewers
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These chicken skewers marinated in honey, lime juice and Sriracha taste every bit as good as they look.
These chicken skewers marinated in honey, lime juice, and Sriracha are every bit as good as they look — and if you haven’t tried Sriracha, the Asian hot sauce named after the coastal city of Si Racha in Thailand, this is the perfect recipe to taste just how delicious it is. Made from sun-ripened chili peppers, distilled vinegar, garlic, sugar, and salt, Sriracha is used in soups, sauces, noodle dishes, omelets, burgers or anything else to add a delicious spicy taste. It has become so popular in the States that you can find it in the international section of most supermarkets.
What You’ll Need To Make Honey, Lime & Sriracha Chicken
Step-by-Step Instructions
Begin by making the marinade. In a blender, combine the zest of a lime, fresh lime juice, honey, soy sauce, vegetable oil, garlic, ginger, and Sriracha. (Even though you’re puréeing the marinade, it’s a good idea to roughly chop the garlic and ginger so they get incorporated — some blenders can’t handle large chunks.)
Purée until completely smooth, then set aside 1/2 cup of the marinade to use as a drizzling sauce.
Next, prepare the chicken. I’ve specified boneless skinless chicken thighs for this recipe because they’re more flavorful than chicken breasts and easier to cook without drying out. I know many people prefer white meat but I’ve tried both in this recipe and, trust me, it’s much better made with dark meat.
The only drawback to using chicken thighs is that they need to be trimmed before you cook them. I think it’s easiest to use kitchen shears as opposed to a knife. So, using scissors, simply cut off any gristle and large chunks of fat (don’t fret over every little bit as it mostly melts away on the grill) and then cut the meat into 2-inch pieces.
Place the chicken in a Ziplock bag with the remaining marinade and refrigerate for at least 6 hours or overnight.
After the chicken has marinated, thread the pieces onto skewers.
Preheat your grill to medium-high heat. Scrape the grates clean to prevent the chicken from sticking, then dip a wad of paper towels in oil and rub the grates until smooth and shiny.
Grill the chicken, turning occasionally to promote even browning, for 10-15 minutes.
Keep an eye on it — the honey in the marinade causes the chicken to caramelize on the grill and turn a beautiful, rich brown color; however, the chicken can burn if the grill is too hot. Lower the heat if the chicken is browning too fast.
Transfer the skewers to a platter and drizzle with the reserved marinade. Sprinkle chopped cilantro over top and serve. Enjoy!
It was a mouth-watering photo from a blog called Kitchen Meets Girl that caught my eye on Pinterest and inspired this recipe.Â
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Honey, Lime & Sriracha Chicken Skewers
These chicken skewers marinated in honey, lime juice and Sriracha taste every bit as good as they look.
Ingredients
- 3 tablespoons soy sauce (use gluten-free if needed)
- ¼ cup plus 2 tablespoons honey
- 1 tablespoon vegetable oil
- 1 teaspoon lime zest, from one lime
- 3 tablespoons fresh lime juice, from 2 limes
- 4 garlic cloves, peeled and roughly chopped
- 1½ square inch piece fresh ginger, peeled and roughly chopped (see note)
- 1½ tablespoons Sriracha sauce
- 1¼ teaspoon salt
- 2½ pounds boneless skinless chicken thighs (between 8-10), trimmed and cut into 2-inch chunks
- 2 tablespoons chopped cilantro, plus a few whole sprigs for garnish
- Limes, sliced into wedges, for garnishing platter (optional)
Instructions
- In a blender, combine the soy sauce, honey, oil, lime zest, lime juice, garlic, ginger, Sriracha and salt. Blend until completely smooth. Pour ½ cup of the marinade into a small bowl; cover and refrigerate until ready to serve (this will be your drizzling sauce).
- Combine the chicken and remaining marinade in a large Ziplock bag and seal tightly. Place in a bowl (in case of leakage) and marinate in the refrigerator for at least 6 hours or overnight.
- Remove the chicken from the marinade and thread onto skewers, folding the pieces in half if they are long and thin.
- Be sure the grill is clean, then preheat to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken kebabs, covered, until golden brown and cooked through, turning skewers occasionally, for 10 to 15 minutes. (Keep an eye on it -- if they are browning too quickly, turn the heat down.) Transfer the skewers to a platter. Warm up the reserved marinade in the microwave and either drizzle it over top or pass it alongside. Scatter the chopped cilantro over top and garnish the platter with lime wedges and cilantro sprigs, if desired.
- Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here.
Pair with
Nutrition Information
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- Per serving (6 servings)
- Calories: 321
- Fat: 10g
- Saturated fat: 2g
- Carbohydrates: 20g
- Sugar: 18g
- Fiber: 0g
- Protein: 37g
- Sodium: 1147mg
- Cholesterol: 180mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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This recipe was my introduction to your blog. It turned out so amazingly yummy. Just the perfect amount of everything. I just signed up for your newsletter. I can’t wait to continue to try out your recipes.
Love this recipe (as I do many of your recipes) and have made it several times. I’ve made it with both chicken thighs and breasts and both have turned out fine. Followed the recipe exactly with no substitutions.
5 Stars
I have made this several times this summer, and it’s always deliciously flavorful, juicy, and tender. The recipe works perfectly every time. Lovely with cooked basmati rice and a simple garden salad.
Hi Jenn,
I am marinating the chicken kabobs, made the Thai cuke salad, and brown rice. What Vege would you suggest?
Thanks
Hi Marq, it sounds like you already have a well-rounded meal, but if you wanted to add a vegetable, simple roasted broccoli would be nice. Enjoy!
Can this be frozen?
Yep!
Hi Jenn
Will this work with chicken wings on the grill? Or do you think it may burn too quickly?
Thanks
Hi Rose, I do think these really are best with thighs, but I think it would work with wings.
Made this recipe again (now using the right amount of ingredients (Jen, thank you so much for adding the metric button). It’s a wonderful recipe, strongly welcomed by my kids. I combined it with your Mexican rice pilaf and added flat turkish bread to the side.
H. van de Water
greetings from the Netherlands
You.are.amazing. Seriously, everything I’ve made from your blog has been a home run, this dish included. The whole family loved it. Made with boneless skinless chicken breasts, since that’s what we like. Served alongside your Thai Crunch salad and jasmine rice.
Hi, I’m anxious to try this recipe based on all the great reviews. I was hoping to substitute the bottled freshly minced ginger. Any suggestions on how much might be the equivalent of the amount the recipe calls for? Thanks so much!
Hi Jeanette, I would use about 1 Tbsp. of minced ginger. Hope you enjoy!
Also can I use tamari instead of regular soy sauce? Does it change the taste?
Sure, tamari will work fine here!
This looks delicious! Can you bake or broil this if you don’t have a grill?
Yes Elena, you can broil these. They should cook under the broiler for the about same amount of time as specified for the grill. Enjoy!
I’ve made this wonderful recipe before. Love it so much I’m doing it again! But I just realized…no honey! Possible substitute??
Hi Tori, Brown sugar will work. Enjoy!
Hi, you mentioned that brown sugar will work as a substitute, how much brown sugar should I use in the recipe. We have an 11 month old baby and am afraid to give him honey. Thanks.
About a half cup should be about right. Enjoy!
The recipe calls for ‘2 tablespoons chopped cilantro, plus more for garnishing platter’. Where else besides garnish does the recipe call for cilantro?
Hi Nick, Thanks for catching that — it should have read “plus a few whole sprigs.” It’s been corrected.
I’m not sure Nick’s question was fully answered. Is the cilantro ONLY used for garnish, or should some be added in the blender for the sauce mixture? Thanks so much!
Sorry if it wasn’t clear– the chopped cilantro should be scattered over the skewers before serving and the extra springs can be on the side of the platter as a garnish.
So YUMMY!! This recipe is a keeper!!
I’m out of fresh garlic, can i use garlic powder? If so how much?
Bianca, While fresh garlic works best here, you can get away with garlic powder. 1 clove equals about 1/8 teaspoon of garlic powder, so I would use 1/2 tsp. for this recipe. Hope you enjoy!
Hello Jenn,
I do not have Sriracha, can it be replaced with Huy Fong’s Chili garlic sauce ?
Patricia, I believe chili garlic sauce has a slightly different texture and taste than Sriracha, but as it’s not a huge element in the recipe, I think you could get away with it. Let em know how the skewers turn out!
Very nice flavor. I think grilled pineapple would be nice with this. The contrast of soething sweet would pair well.
I am gonna grill it in oven so what would be the oven temperature?
Hi Kirti, set the oven to broil (at least 500°F) and cook for about same time as specified in recipe. Hope you enjoy!
This was easy to make and yummy to eat. I made another batch to freeze for later. I served this with grilled veggies, rice, and limeade.
Did you grill the skewers before freezing? I’m planning to make up a couple batches of mini ones as an appetizer for a large party – would be nice to have as much done ahead of time as possible. Thank you!
made this for dinner tonight and it was delicious. I used boneless thighs, but i am sure it would be just as delicious with chicken breast, shrimp or even pork. the sauce was so yummy.
I really liked this chicken! Easy to make and delicious. It is great in a wrap or served with rice or an avocado salad.
This recipe is terrific Jenn and gets lots of compliments from guests. I’ve made it with chicken breasts and also boneless thighs (breast meat is better). It is easy to do for parties as you can make it in advance and serve it with a couple of salads. Then enjoy a glass of wine and your company – while your husband BBQs!
Hello Jenn,
Thanks for your Honey, Lime & Sriracha marinade. Not only it is tasty but it helps browning the meat (I believe this is due to the honey).
I’ve tested it on Mahi-Mahi and it’s great too.
-steve w.
Glad you enjoyed, Steve. Good to know it works on Mahi-Mahi. I’ll have to try that!
I love these recipes you keep sending – am learning a lot about Thai food and ingredients. Everything is so tasty!
Keep them coming!
Best grilled chicken ever with a little kick.
This was the very first recipe I tried on this site -when I saw the picture of the finished meal, I knew I had to try it. I followed the recipe exactly (except for doubling it) and started marinating right after I’d had my morning coffee. My family and our guests thought it was absolutely delicious. I can’t count how many times I’ve prepared it since.
We’ve made this repeatedly. Well, I made it the first time but now my husband has taken over preparation of this dish. Thanks for the excellent, flavorful recipe and thanks, too, for the break from cooking!
Made these the other night. The lime and hot sauce in the marinade were perfect! It was a hit with family.
Wish there was a 10-star option; this recipe would deserve it.
I was very excited about this recipe but my children didn’t love it. Pleasing the entire family is tough so I may try again. We served it with grilled veggies and a green salad. They said it was too spicy. My husband and I thought it had nice flavor without a lot of spice.
Excellent marinade. I made it ahead of time and left the chicken breasts in it for almost 2 days, and it was great. Served it with roasted tomatoes — we live in Northern Canada and August is our month for delicious tomatoes before the first frosts in September!
My 9 year old son has fallen in love with Sriracha sauce thanks to this recipe. These kebobs have the right amount of heat and sweet to be enjoyable. I made the recipe exactly as written, but also think that this marinade/sauce would be great on a hearty fish or pork chops.
Instead of cooking this on a grill (which I do not have), is it possible to broil this in the oven instead? If so, at what temp and what length of time? Thanks so much!
Hi Jenny, Yes that will work — set the oven to broil (at least 500°F) and cook for about same time as specified in recipe.
Jenn,
I just wanted you to know that I made the sriracha chicken, your Thai shrimp recipe with jasmine rice, along with the crunchy Thai salad for company and the Thai quinoa and my company absolutely loved everything!!! They even insisted that I share the recipes with them, which, of course, I was happy to do (as well as told them about your web site). Taking your advice I did store-bought spring rolls (which were better than I anticipated) and did both mango and coconut sorbet with cookies for dessert. This had to be one of the most memorable dinners I ever made, judging from my company’s rave reviews. Thanks again for your advice and providing such wonderful recipes to try. You can be sure I’ll continue coming back to try more of them on a regular basis.
Regards,
Joan
So glad, Joan! Thanks for letting me know 🙂
Joan,
It sounds like an awesome menu. The honey, lime, sriracha chicken is the best. I have to try the thai shrimp recipe I hope the weather cooperates.
Jenn,
I just wanted you to know that I made the sriracha chicken, your Thai shrimp recipe with jasmine rice, along with the crunchy Thai salad for company and the Thai quinoa and my company absolutely loved everything!!! They even insisted that I share the recipes with them, which, of course, I was happy to do (as well as told them about your web site). Taking your advice I did store-bought spring rolls (which were better than I anticipated) and did both mango and coconut sorbet with cookies for dessert. This had to be one of the most memorable dinners I ever made, judging from my company’s rave reviews. Thanks again for your advice and providing such wonderful recipes to try. You can be sure I’ll continue coming back to try more of them on a regular basis.
Regards,
Joan
Hi Jenn. Tomorrow night I’m going to make the sriracha chicken, your Thai shrimp recipe with jasmine rice, along with the crunchy Thai salad for company, but I’m struggling with what to make for appetizer and dessert to go with all the Thai dishes. Given all this cooking, I’d like something easy and light to go with the Thai theme. Any suggestions would be greatly appreciated. Thanks so much!
Hi Joan, I think for appetizers you could do store bought…what about crispy spring rolls (hors d’oeuvre size) with Thai Sweet Red Chili Sauce (comes in a bottle) and an Oriental-style rice cracker mix? Or you could make my cocktail meatballs and instead of the sweet and sour sauce, you could serve them with the Thai Sweet Red Chili Sauce. For dessert, I’d do something light and fresh, like my Summer Berry Trifle, which you can make ahead. My coconut dream pie would also be delicious with your menu, but it’s a project! If you want to keep dessert super simple, store bought coconut ice cream or mango sorbet with some cookies (like my banana oatmeal or almond biscotti) would be lovely. Hope that helps, and please let me know how everything turns out 🙂
Hi Jenn. The reviews sound wonderful but I cannot eat very spicy things and wondered how spicy the Sriracha will make this dish. Would I need to modify the amount of Sriracha or will the honey offset it enough that there really is no very “hot” taste?
Hi Joan, It’s really not that spicy — my kids eat it — but you can cut the Sriracha in half to start. You can always add more to taste at the end.
Could I use this marinade on a pork tenderloin and then grill it (not on kabobs)?
Hi Stephanie, Yes I think that would work well. Please let me know how it turns out 🙂
I made this tonight for dinner. So delicious! The men in my house didn’t stop raving about them. I heard the words “restaurant quality” more than once. I made the recipe as is and will not change a thing the next time (which will be very, very soon!)
Could this marinade be used on fish instead?
Hi Danielle, Yes, that would work but be sure to only marinate for 30 minutes or so, otherwise the acid in the marinade will “cook” the fish.
My husband is a boat captain and asks for this his first night back home, it’s a family favorite! I’ve tried it with chicken breast but the thighs are so much better. I know if I need a 5 star recipe the first try I need to come here for one. Thank you, thank uou, thank you!
Wow! This is the 3rd recipe I’ve tried in 3 days and I’m now a huge fan of this website. I love flavorful dishes and this one can’t be beat! The sweetness of the honey, combined with the spiciness of the sriracha sauce and the tang of the ginger and lime is simply a taste sensation. You’ll love this recipe!
I recommend combining it with the Thai Quinoa Salad with Fresh herbs and Lime Vinaigrette. (I ended up modifiying this recipe and replaced the veggies with roasted butternut and spread the quinoa on the bottom of a serving platter and placed the kebobs on top of the quinoa/butternut…delicious and a nice presentation.)
Hi Jenn,
Have made this before and it was a hit with everyone. Just wondering whether this would be great with Flank steak as well? Thx, Nadine
Hi Nadine, Yes, I think it would be delicious!
Can you tell me how long I should broil the thighs?
Hi Brandy, Cook time will be about the same.
Just wanted you to know there was a bit of confusion on your directions. Your ingredients list says 2tlb cilantro plus more for garnish. The the directions don’t mention putting the 2tlb cilantro in blender for marinade….
Hi Tori, It gets sprinkled on the chicken after it’s grilled.
These chicken skewers were delicious!! I was at my grandmother’s house when I made these and she does not have a grill, so I just stuck them under the broiler. I turned them once and they cooked perfectly. The honey made them carmalize nicely and the fresh cilantro added the perfect touch. This is going to be my new go-to party recipe!
I’m also going to have to use my broiler. How long and at what heat did you cook them? thank you!
If you’re going to prepare these ahead of time, I would suggest cooking them before freezing them and then reheating at party time. Broiling will work — set the oven to broil (at least 500°F) and cook for about same time as specified in recipe. Enjoy!
This recipe was outstanding, my husband absolutely loved it….great dish for quick entertaining. I only had time to marinate for couple of hours and still great.
These were so good! I don’t have a zester so I just squeezed some extra limes for the marinade. Also I reduced the honey and added more sriracha based on another review, but it still wasn’t spicy enough for us but we like things very spicy. These came out really well and it’s something we’d make again just add more sriracha!
I have made this for a while and love it-I just use a lime olive oil (one of the new oils you can buy now , along with all the new balsamic vinegars!). I just haven’t used sriracha.. being Cajun, tabasco or tiger sauce has been the go-to.
sriracha is on the next batch!!
oh, and there is lemon olive oil I love!
You mentioned in past newsletters that using lime or lemon juice in the marinade “cooks” the meat (I have ruined many a dish this way) giving it a chalky texture. Does this happen with this recipe?
Thanks!
Hi Christina, It’s only true with boneless chicken breasts. The lime works well here with dark meat 🙂