Description

These Sizzling Honey Lime Chicken Skewers feature tender boneless chicken thighs marinated in a vibrant blend of honey, lime, soy sauce, garlic, ginger, and a spicy kick of Sriracha. Grilled to golden perfection and finished with a tangy glaze, they offer a perfect balance of sweet, tart, and savory flavors. Ideal for summer gatherings or a quick flavorful dinner, garnished with fresh herbs and lime wedges for a refreshing touch.

Ingredients

Scale

Chicken and Marinade

2 1/2 pounds (1.13kg) boneless skinless chicken thighs, trimmed and cut into 2-inch (5.1cm) 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
1/2 teaspoon cornstarch (optional, for thickening the glaze)

Garnish

2 tablespoons chopped cilantro or parsley
Lime wedges

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Instructions

Make Marinade/Sauce: Whisk together or blend the soy sauce, honey or maple syrup, lime zest, lime juice, minced garlic, grated ginger, vegetable oil, Sriracha sauce, kosher salt until smooth and well combined to create a flavorful marinade and sauce.
Marinate Chicken: Pour half of the marinade over the chicken pieces in a bowl or resealable bag. Marinate at room temperature for 30 minutes or refrigerate for 6 to 12 hours for deeper flavor and tender texture.
Prepare the Glaze (Optional): To make a glaze, take the reserved half of the marinade and gently mix in 1/2 teaspoon cornstarch. Heat it lightly on the stovetop or microwave until thickened, stirring constantly to avoid lumps.
Prepare Grill: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking. Thread the marinated chicken pieces evenly onto skewers.
Grill Chicken Skewers: Place the skewers on the hot grill and cook until the chicken turns golden brown and is cooked through, about 4-5 minutes per side depending on heat. While grilling, baste the chicken frequently with the prepared glaze for a shiny, flavorful coating.
Serve: Remove the skewers from the grill. Drizzle with any leftover sauce, sprinkle with freshly chopped cilantro or parsley, and serve warm with lime wedges on the side for extra zest.

Notes

Use boneless skinless chicken thighs for juicy, flavorful skewers; breasts can be used but may dry out more easily.
Marinating longer (up to 12 hours) enhances flavor and tenderness but avoid exceeding 24 hours to prevent meat texture breakdown.
The glaze is optional but adds a glossy finish and extra flavor; cornstarch helps thicken it.
Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
Adjust Sriracha quantity to your preferred spice level.
This recipe can be easily adapted for oven broiling if a grill is not available.