Honey Sriracha Chicken Skewers
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
10 mins
-
Total Time
25 mins
-
Servings
4 Servings
-
Calories
387 kcal
-
Course
Main Course, Dinner
Honey Sriracha Chicken Skewers
Description
This recipe uses chicken thigh fillets cut into small cubes that are coated in a marinade combining honey, Dijon mustard, soy sauce, crushed garlic, sriracha, and salt. After marinating for at least 20 minutes, the chicken is threaded onto skewers and cooked over medium heat in oil to develop color and cook through. The previously reserved marinade is then brushed generously onto the cooked chicken multiple times, briefly caramelizing it to form a glaze without risking raw marinade contact.
The result is tender chicken pieces with a shiny, sticky glaze that balances the sweetness of honey with the heat from sriracha and the savory depth from soy sauce. Using thigh meat adds juiciness and helps the glaze adhere well.
These skewers are ideal for grilling or pan-cooking and offer a flavorful option for gatherings or casual meals. They can be paired with rice or fresh sides to round out the dish.
Adjust the sriracha amount to control the spice level, and consider using extra oil if substituting chicken breast for added moisture. For best flavor and appearance, baste after cooking rather than while raw.
Ingredients
- 1.5 lb / 750g lb / 750g chicken thigh fillet (Note 1)
Marinade Glaze
- 1/3 cup honey
- 2 tbsp Dijon mustard (Note 2)
- 4 tbsp soy sauce
- 2 garlic crushed, cloves
- 2 - 3 tbsp sriracha e.g. Frank's), adjust amount to your taste, or any other hot sauce
- 1/4 tsp salt
To cook
- 1 1/2 tbsp neutral cooking oil I used vegetable, generic cooking oil
Instructions
- Cut the chicken into 2cm / 4/5" cubes.
- Mix Marinade ingredients together in a bowl until smooth.
- Transfer 4 tablespoons of the Marinade into a small bowl ("Reserved Marinade", to use for basting).
- Add chicken into the bowl with the remaining Marinade. Mix to coat and set aside for 20 minutes to marinade (up to overnight). (Note 3)
- Thread chicken onto skewers, discard marinade in the bowl. I used 14 small ones about 18cm/7" long, 4 pieces of chicken on each.
- Heat oil on a BBQ or skillet over medium heat. Place skewers on the BBQ and cook the first side for 2 1/2 minutes, then turn the skewers.
- Baste the COOKED side that is now facing up generously with the reserved Reserved Marinade. After 2 1/2 minutes, turn the skewers and quickly baste the other side generously with the Reserved Marinade. Turn immediately. Cook for just a few seconds, then transfer to a plate. (Note 4)
- Baste the skewers on the plate one more time with the Reserved Marinade, then serve.
- I served mine with Cilantro/Coriander Lime Rice (Note 5)
Notes
- Chicken thighs are recommended for better glaze and fat content; breast fillets can be used but may require more oil to prevent drying.
- Dijon mustard is used to thicken the marinade and add flavor depth without tasting strongly of mustard.
- The glaze is applied after cooking to avoid safety concerns with raw marinade and to caramelize quickly on the cooked meat.
- You can adjust sriracha to taste for desired spiciness.
- For a pictured side, cilantro lime rice is made by cooking long grain rice then mixing in chopped coriander, lime zest, lime juice, and salt.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 387 kcal
% Daily Value*
| Serving | 254g | |
| Calories | 387cal | 19% |
| Carbohydrates | 16.9g | 6% |
| Protein | 38.1g | 76% |
| Fat | 15.4g | 24% |
| Saturated Fat | 3.1g | 16% |
| Cholesterol | 158mg | 53% |
| Sodium | 1349mg | 56% |
| Potassium | 66mg | 1% |
| Fiber | 23.6g | 94% |
| Sugar | 38.1g | 76% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 10mg | 1% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
