Honey Sriracha Chicken Skewers
Honey Sriracha Chicken Skewers are juicy chicken kabobs covered in a zesty honey garlic sriracha sauce. These skewers are perfect for summer grilling and are a great dish for your next big cookout.
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These chicken skewers are full of flavor and pops of color. The pieces of chicken feature nice grill marks and a golden-brown complexion to go along with the sweet, savory, and spicy marinade.
Red peppers and red onion complete these delicious skewers! Feel free to add any other of your favorite skewer ingredients like mushrooms or zucchini for added color and taste.
As with any skewer recipe, try your best to cut the chicken pieces uniform to ensure even grilling. If you are using wooden skewers soak them before grilling to prevent burning, or just use metal skewers!
Why You’ll Love this Recipe:
Sweet & Spicy Flavor: The perfect balance of honey and Sriracha delivers a delightful blend of sweetness and heat.
Citrus Brightness: Lime juice and zest add a refreshing tang that enhances the overall flavor profile.
Quick & Simple: Minimal prep time makes this an ideal option for weeknight dinners or casual gatherings.
Vibrant & Colorful: Red bell pepper and onion not only provide great texture but also brighten up your plate.
Ingredients to Make Honey Sriracha Chicken Skewers:
- chicken breast. Opt for boneless, skinless chicken breast for lean protein; cut uniformly to ensure even cooking.
- pepper & onion. These vegetables add a natural sweetness and a satisfying crunch, along with vibrant color.
- honey: Balances the spicy kick of Sriracha and gives the skewers a beautiful glaze.
- soy sauce: Enhances the umami flavor; consider low-sodium if you’re watching your salt intake.
- sriracha: Adjust according to your spice tolerance for a customizable heat level.
- lime juice & zest: Contribute a zesty brightness that cuts through the richness of the marinade.
- garlic: Fresh garlic infuses a robust aroma and deepens the overall flavor.
How to Make Honey Sriracha Chicken Skewers:
- In a large bowl, whisk together the honey, soy sauce, Sriracha, lime juice, lime zest, and minced garlic. Add the chicken and allow to marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- Thread the chicken, bell pepper, and onion alternately onto skewers.
- Preheat your grill or grill pan to medium-high heat. Grill the skewers for 10–12 minutes, turning occasionally until the chicken is cooked through and has developed a nice char.
- Remove from the grill and serve immediately, pairing with your favorite side dishes.
Recipe Notes & Tips:
- Uniform Cubes: Cut the chicken, red bell pepper, and red onion into similarly sized pieces to ensure even cooking and a balanced bite every time.
- Skewering Technique: Alternate between chicken and vegetables on the skewers for a mix of juicy protein and crisp veggies; if using wooden skewers, soak them beforehand to prevent burning.
- Flavor Adjustments: Taste the marinade before adding the chicken; feel free to tweak the honey, Sriracha, or lime quantities to suit your personal spice and sweetness preferences.
- Extra Glaze: For an extra layer of flavor, baste the skewers with the remaining marinade during grilling, but avoid using it as a dipping sauce unless you’ve boiled it first.
Serving Suggestions:
- Cucumber Onion Salad
- Baked Sweet Potato Fries
- Apple Coleslaw
- Cucumber Mint Cooler
- Sour Cream Potato Salad
How to Store:
Raw Skewers: Place the marinated chicken and vegetable skewers in an airtight container and refrigerate for up to 24 hours. Avoid exceeding this time to maintain optimal texture and flavor.
Cooked Skewers: Allow the skewers to cool for 10-15 minutes (but no more than 2 hours) before storing them in an airtight container in the refrigerator. Consume within 3 days for the best quality.
Freezing Option: For longer storage, freeze the cooked skewers by arranging them in a single layer on a baking sheet until firm, then transferring them to a freezer-safe container. They can be frozen for up to 2 months.
Reheat in the Oven: Preheat your oven to 350°F. Arrange the skewers in a single layer on a baking sheet, cover loosely with foil to retain moisture, and heat for 10–12 minutes until warmed through.
FAQs:
Yes, you can substitute chicken thighs for extra juiciness; just adjust the cooking time as needed.
Absolutely, soak wooden skewers in water for at least 30 minutes to prevent them from burning on the grill.
Definitely, you can experiment with zucchini, mushrooms, or different bell peppers for variety.
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Honey Sriracha Chicken Skewers
Ingredients
Instructions
- In a large bowl, whisk together the honey, soy sauce, Sriracha, lime juice, lime zest, and minced garlic. Add the chicken and allow to marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- Thread the chicken, bell pepper, and onion alternately onto skewers.
- Preheat your grill or grill pan to medium-high heat. Grill the skewers for 10–12 minutes, turning occasionally until the chicken is cooked through and has developed a nice char.
- Remove from the grill and serve immediately, pairing with your favorite side dishes.
Nutrition
Notes
-
- Uniform Cubes: Cut the chicken, red bell pepper, and red onion into similarly sized pieces to ensure even cooking and a balanced bite every time.
- Skewering Technique: Alternate between chicken and vegetables on the skewers for a mix of juicy protein and crisp veggies; if using wooden skewers, soak them beforehand to prevent burning.
- Flavor Adjustments: Taste the marinade before adding the chicken; feel free to tweak the honey, Sriracha, or lime quantities to suit your personal spice and sweetness preferences.
- Extra Glaze: For an extra layer of flavor, baste the skewers with the remaining marinade during grilling, but avoid using it as a dipping sauce unless you’ve boiled it first.
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