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.
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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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I’ve made these many times and they always turn out delicious! I’m having a 4th of July BBQ and I was wondering if I could cook them a couple of hours ahead of time and then keep them warm in a chaffing dish? Or will this dry them out? Thank you in advance.
I think you could get away with it Vikki. (Because they’re thighs, they won’t dry out as easily.) Enjoy!
A question regarding citrus juice in a marinade for chicken: I remember reading in a previous post that you didn’t recommend using citrus juice, just the zest, because it “cooks” the exterior. Wonderful blog!
Hi Becky, Great question. It’s only a concern when using boneless skinless chicken breasts. This recipe calls for chicken thighs; dark meat can handle an acidic marinade. Hope that clarifies!
Thanks, Jenn. Makes sense.
I am using chicken breasts for this recipe….how do I adjust for the citrus juice?
Hi Susan, I definitely get concerned that the breasts will get too tough if marinated in citrus. If you’re going to use breasts, I’d stick to the recipe but suggest a shorter marinating period. Hope you enjoy!
Can you use the marinade on vegetables, like zucchini? I’m preparing this for a load of carnivores, but I’m a vegetarian. I want to try the sauce too!
Sure, Jane – I think it’d be delicious.
Yet another awesome recipe.
With only two for dinner tonight, I cut all proportions in half. Marinated 3.5 hours, skewered, and grilled on medium heat natural gas grill heat with the lid closed. Reserved marinade portion for grilling was the perfect amount. A super efficient recipe with enough meat left over for tomorrow’s lunches with salad. Paired this recipe with this site’s best ever cornbread muffins (!!! make them as written !!!) and a big fresh salad.
Awesome way to end a quiet long weekend. Jenn, thank you for your fabulous work. You make us all chefs in our humble kitchens.
Just made this yesterday. Only change I made was instead of using skewers, just cut the chicken thighs in half and grilled directly on the gas grill. I marinated for 8 hours. Delicious and easy. I will definitely make this again!
I’ve tried this recipe many times, it is simply good! My kids love it.
Wow! Yum! This chicken marinade recipe is delicious I wouldn’t think of tweaking it! Very easy to prepare and cook. Can’t wait to try other chicken recipes from Jenn.
This recipe is a home run! I have made it a few times and always have good results. My only problem is what to serve with it? One can always add a salad. I have made cauliflower rice as well. What else would go with this yummy dish?
So glad you like this, Donna! While this is another salad, this Thai Crunch Salad pairs nicely with the chicken. This simple jasmine rice would also be nice. Also, I have a feature on the website– for all main dishes, I suggest one or two sides that I think would pair nicely with them. To see what I’ve suggested, scroll down to the bottom of the recipe. Immediately under the recipe, you’ll see said dishes that I’ve suggested. Hope that helps!
Oh. My. Gosh. My family absolutely raved about this recipe. The marinade/dipping sauce was to die for! The only change I made was that I didn’t bother to skewer the kabobs, I simply left them as chicken thighs and grilled them. Still turned out great, and like I said, the family couldn’t stop talking about how good the sauce is. This recipe is an easy home run!
Although I rarely leave a review, this recipe is so well loved I had to leave a comment. Have been making this for a few years and am always asked for the recipe. I don’t always make skewers, most times I just use boneless thighs cut in half. Works well broiled in the oven if the weather is not good for grilling. Thanks so much.
I don’t have a grill, how else can I cook the chicken?
Hi Lena, You can cook these using the boiler in your oven. Arrange them about 6 inches from the broiler, turning occasionally. If they aren’t browning you can move them up. Just be sure to shake off as much marinade as possible before putting them in the oven because it will smoke and burn in a hot oven. Enjoy!
Tried this for our office superbowl party. Really, really good – really good. I was a bit concerned because I cut chx breasts into strips (like teriyaki) and marinated them for 10 hours or so – there was mention of white meat over cooking in the citrus – but no, that was not an issue.
Grilled on a grill pan to get nice color. After testing one I did add more sriracha and a pinch of cayenne – my office is a spicy bunch! I saw the reserved marinade being used on chicken wings, on top of baked beans, and get this – PIZZA!!! So, it was certainly a hit! Thanks for a great recipe.
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 🙂
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!
Can chicken breast be used
While you can do this with breasts, thighs are much better here!
I’ve made this several times now and it’s excellent! The sauce is critical – do NOT forget to reserve some and use it when serving. It takes the chicken from “good” to “great”
This chicken is delicious. I often make this recipe for company because it’s so easy to prep ahead and the combination of flavors is just perfect. The simple marinade ingredients make it so convenient. Always get lots of compliments and we love the leftovers (if there are any!).
FYI: We do skewers if having company (makes for a lovely presentation) but if not, I often just marinate thighs and bake in the oven with equally fabulous results.
First time commenter Jenn; but have been following you for the past few years and have made MANY of your recipes. And the majority have been winners! And this chicken is one of them. Delicious! I’ve made the suggested salad with this meal in the past and love it but it’s a bit time consuming. Besides your jasmine rice suggestion… how about the Basmati Cilantro Rice from your cookbook? I haven’t had a chance to make anything from the cookbook yet but am looking forward to doing so. The beef barley soup is calling my name! It’s just still so warm here in Maryland – as you are aware.
Hi Susan, I think the basmati cilantro rice would pair very well with this chicken. (And hope you enjoy the beef barley soup when you make it)!
Does this recipe work for shrimp?
Sure, Marcia, but I’d only marinate them for 20 to 30 minutes. I’d love to hear how they turn out!
Made this tonight with shrimp and it was great! Marinated for 30 minutes and then grilled. Served with rice and steamed broccoli. Heated the remaining sauce for a few minutes to thicken as well!
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!!!
Second weekend in a row making this. Great sale for the chicken $1 per pound and the lime tree has gone crazy and we are trying to use them. We increase the lime and cook the chicken without skewers but we put the vegetables on skewers. Make sure you check for missed bones and cartilage before you cook.
No outside grill. can I do this on the stove top with a grill pan
Sure, Carol – that’s fine. You can also broil them.
10yr old and foodie, “This is like a flavor bomb and I want to go to sleep holding this drumstick.”
Made these for the second time last night, and again my family devoured them! The marinade is fantastic! I paired it with the equally delicious Asian Kale Salad With Ginger Peanut Dressing.
I make grilled chicken frequently. This recipe is quite likely the best marinade I’ve ever used. My family loved it! Even my picky 6 year old asked for seconds and thirds—very rare for her!!
I have an excess of chicken tenders. Do think they will taste as good without drying out too much?
Hi Nancy, I’d recommend this recipe instead – it’s just as good and perfect for chicken tenders.
soo good! i subbed chili garlic paste for the sriracha and baked them since we don’t have a grill (boo!), but it turned out perfectly. thank you!
Have made these for the whole family- kids love them and it is easy to adjust the heat for everyone’s taste. A winner!!
These look yummy! Can they be made in the oven by chance…like if you don’t have an outside grill?
Yes, Nancy, the oven will work. I’d use your broiler – Arrange them about 6 inches from the broiler, turning occasionally. If they aren’t browning you can move them up. Just be sure to shake off as much marinade as possible before putting them in the oven because it will smoke and burn in a hot oven. Enjoy!
Another winner! Extremely balanced and delicious flavor. I didn’t put the thighs on skewers, but simply grilled the whole boneless thighs and then sliced them into strips. They were good at this point; however, drizzling sauce over them and topping with cilantro made them a winner! Thanks for another great recipe!
Can this be broiled in the oven rather than grilled?
Yes, Marilyn, broiling will work. Arrange them about 6 inches from the broiler, turning occasionally. If they aren’t browning you can move them up. Just be sure to shake off as much marinade as possible before putting them in the oven because it will smoke and burn in a hot oven. Enjoy!
I have made this a number of times over the past 4 years and it always turns out well and earns compliments from guests.
I can’t wait to try this recipe. Can I make it ahead, grill and then chill them? Then warm them up just before serving? I want to serve them for a wine tasting. We taste and then eat. Martha
Sure, Martha, that will work but make sure to just reheat them versus cooking them more to avoid them getting overcooked and chewy. Hope everyone enjoys!
Excellent dish. Everybody loved it, even though i made it in a frying pan with a bit of oil and sauce, not on the grill. I am thinking of making a double portion next time and freezing half. Would it be ok? At which point is it best to freeze?
Hi Olga, Glad you enjoyed this! You can freeze this either before (in the marinade) or after cooking) – whatever is more convenient for you.
Delicious!
Thank you chef Jen for easy to follow recipes
Love this recipe just the way it is. It’s a keeper with our family!
I made these last week and they were outstanding. Thighs are the way to go!
I have used this marinade on shrimp and veggies as well. Delicious! Only marinate shrimp for 1/2 hour, or it will turn into ceviche!
Seriously good – can’t wait to try it on pork and fish. My husband ate all the leftovers while cleaning up. Made it with the Thai Crunch salad which was really tasty as well – my husband said it was his new favourite. Thanks Jenn for another couple of 5 star recipes for my collection
This is one of my favorite recipes from Ince Upon a Chef! I’ve made it for guests and family. Although it takes some prep work, I would advise to double the recipe so you have some leftovers. My kids love to use the leftovers in rice bowls the next day.
This recipe is perfect you don’t need to alter anything but you can use on wings or boneless skinless chicken breast and broil instead on grill if need be, we eat this at least 2 times a month and it is one of my most requested meals that I usually serve with saffron rice and grilled butter corn
This recipe has become part of my menu planning rotation. I’ve not done much cooking with ginger but love honey, lime, and sriracha.
I did the prep for this item in the morning and allowed the chicken to marinate all day. When I first started making this recipe, we did not have a grill so I used my grill pan on the stove top. Although the grill is easier to use and less clean up, the grill pan did a great job as a cooking vessel!
Depending on the day, I will add more ginger and sriracha than what the recipe calls for. Otherwise, it is amazing as written!
Thanks for a great recipe! I’m so glad I came across your site and can not wait for the cookbook to arrive!
Jenn, would these be too spicy for the kids? Mine can tolerate a bit of spicyness but not too much
I don’t think they are too spicy, O – my kids love them.
How much chicken ???
Hi Lisa, you’ll need 2-1/2 pounds boneless skinless chicken thighs (between 8-10).
My kids INHALED this, it is GONE! No leftovers, which I was counting on. I did not reserve half of the sauce, because I just looked at the ingredients, I did not really read the instructions until later because I wanted to get it marinating. Next time I will keep this in mind. It is January and I am outside grilling, I should have used more oil on the grill, I am really afraid of “Flame ups” but next time I will use more oil. WOW!!! This is definitely a keeper!
These are the best kabobs! Do you think I could freeze them after marinating/before grilling?
Yep! 🙂
The recipe looks delicious. Any suggestions in what starch/carb recipe dish I can pair the honey lime chicken skewers with?
Hi Josie, this would be nice served on a bed of jasmine rice. Hope you enjoy!
Can I use hot sauce instead of Siraccha?
Hi Julia, I honestly think this is best with Sriracha, but that you could get away with hot sauce. Please LMK how it turns out!
I have made this several times and I wouldn’t change a thing.
This recipe is so perfect and delicious. I made it for a family gathering and everybody loved it! Love things that can have the majority of it prepared ahead of time. I have a son to do the grilling so it gives me a chance to relax! Thank you!
This is an easy recipe and great tasting. I make extra sauce, and use it on fish and other poultry. REAL SIMPLE 🙂