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Honey, Lime, and Sriracha Chicken Skewers

Servings: 4


  • 2 tbsp honey
  • 1 1/2 tbsp soy sauce
  • 1 1/2 tbsp fresh lime juice from 1 lime
  • 1/2 tbsp vegetable oil
  • 1/2 teaspoon 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 chopped cilantro plus more for garnishing platter


  • Combine the honey, soy sauce, lime juice, oil, lime zest, garlic, ginger, and sriracha sauce together in a bowl. Blend with an immersion blender until creamy. Remove 2 tablespoons of marinade to a dish;set aside for later use. Add 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 prior to 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. Add 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 pan and place on a serving plate. Sprinkle the top with fresh cilantro and serve with the reserved marinade. Serve immediately. Enjoy.