Name: Honey, Lime & Sriracha Chicken Skewers
Cook time: 30 min
Total time: 30 min
Yield: 4-6
Cuisine: Asian, Thai
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)

Honey, lime, and sriracha chicken skewers on a plate.

Honey, Lime & Sriracha Chicken Skewers

By Jenn Segal

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

Servings: 4-6

Cook Time: 30 Minutes

Total Time: 30 Minutes, plus at least 6 hours to marinate

Ingredients

3 tablespoons soy sauce (use gluten-free if needed)
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

Thai Crunch Salad with Peanut Dressing

Nutrition Information

Per serving (6 servings)
Calories: 321
Fat: 10g
Saturated fat: 2g
Carbohydrates: 20g
Sugar: 18g
Fiber: 0g
Protein: 37g
Sodium: 1147mg
Cholesterol: 180mg