Description
Savor the vibrant flavors of these Sizzling Honey Lime Chicken Skewers, featuring tender boneless skinless chicken thighs marinated in a zesty honey lime mixture with garlic, ginger, and a kick of Sriracha. Grilled to golden perfection and finished with a sticky, sweet-spicy glaze, these skewers are perfect for a quick weeknight dinner or a weekend barbecue.
Ingredients
Scale
Chicken and Marinade
- 2 1/2 pounds (1.13 kg) boneless skinless chicken thighs, trimmed and cut into 2-inch (5.1 cm) pieces
- 3 tablespoons low-sodium soy sauce
- 6 tablespoons honey or maple syrup
- 1 teaspoon lime zest (from one lime)
- 3 tablespoons fresh lime juice (from 1 1/2 to 2 limes)
- 4 garlic cloves, minced or grated (or 1/2 teaspoon garlic powder)
- 1 1/2 tablespoons grated fresh ginger
- 1 tablespoon vegetable oil
- 1 1/2 tablespoons Sriracha sauce
- 1 1/4 teaspoons kosher salt
Optional Glaze Thickener
- 1/2 teaspoon cornstarch (optional, for thickening)
Garnish
- 2 tablespoons chopped cilantro or parsley
- Lime wedges
Instructions
- Make Marinade/Sauce: Whisk or blend together the soy sauce, honey or maple syrup, lime zest, fresh lime juice, minced garlic, grated ginger, vegetable oil, Sriracha sauce, and kosher salt to create the marinade.
- Marinate Chicken: Place the chicken pieces in half of the marinade mixture. Let them marinate for 30 minutes at room temperature, or for a deeper flavor, refrigerate and marinate for 6 to 12 hours.
- Make Glaze (Optional): Reserve the other half of the marinade. To thicken it into a glaze, stir in the 1/2 teaspoon cornstarch and heat gently until it thickens.
- Prepare Grill: Preheat your grill to medium-high heat. Lightly oil the grates to prevent sticking. Thread the marinated chicken pieces onto skewers.
- Grill Chicken Skewers: Place the skewers on the grill and cook until the chicken is golden brown and cooked through, about 4-5 minutes per side. Baste frequently with the reserved glaze for a sticky, flavorful coating.
- Serve: Remove skewers from grill. Drizzle with leftover sauce, sprinkle with chopped cilantro or parsley, and serve with fresh lime wedges on the side for extra zest.
Notes
- For a milder dish, reduce the amount of Sriracha sauce or omit it entirely.
- Chicken thighs are preferred for juiciness, but chicken breasts can be used if desired.
- Soaking wooden skewers in water for 30 minutes before grilling prevents them from burning.
- The glaze can be reserved and refrigerated for up to 3 days for use as a dipping sauce.
- This recipe can be cooked on a stovetop grill pan if an outdoor grill is unavailable.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: American
