Honey, Lime, and Sriracha Chicken Skewers

I decided to make this honey, lime, and sriracha chicken skewers recipe for dinner, which I found on Once Upon a Chef, that looked delicious. I adapted it a bit so it wouldn’t be too spicy for my kids. The skewers were a big hit with everyone, and we gobbled them all up–no leftovers. These chicken kebabs paired nicely with a Thai crunch salad and some sesame garlic wilted spinach.

Honey, Lime, and Sriracha Chicken Skewers

Ingredients

• 2 tbsp honey
• 1½ tbsp soy sauce
• 1½ tbsp fresh lime juice from 1 lime
• ½ tbsp vegetable oil
• ½ tsp lime zest from half of a lime
• 2 small garlic cloves, peeled and roughly chopped
• 1 tsp fresh ginger, peeled and roughly chopped
• 1 tsp Sriracha sauce, more to taste, if you want it spicier
• 1 lb boneless skinless chicken thighs, trimmed and cut into 2-inch chunks
• 2 tbsp fresh cilantro, chopped

How to Make Honey, Lime, and Sriracha Chicken Skewers

Make the marinade by combining the honey, soy sauce, lime juice, oil, lime zest, garlic, ginger, and sriracha sauce in a bowl. Blend with an immersion blender until creamy.

Remove 2 tablespoons of marinade to a dish; set aside for later use.

Marinate the chicken by adding the pieces of trimmed chicken to the marinade; mix until evenly coated. Seal with plastic wrap and place into the refrigerator to marinate for 6-24 hours.

Remove the chicken from the refrigerator 15 minutes before cooking.

Thread the pieces of chicken onto skewers, folding the pieces in half if they are long and thin.

Heat a large grill pan that’s been coated in cooking spray over medium-high heat.

Cook the chicken skewers by adding the chicken skewers to the HOT pan. Reduce the heat to medium and cook for 8-10 minutes. Flip the skewers and continue cooking for another 8-10 minutes, or until the chicken is cooked through.

Remove from the grill pan and place on a serving plate.

Serve with fresh cilantro sprinkled on top and the reserved marinade on the side.

Serve immediately. Enjoy.

 

 

 

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