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Home Asian Recipes

Honey Sriracha Chicken Skewers

By:Nagi
Published:1 Jan '16Updated:21 Mar '19
55 Comments
Recipe v

Chicken skewers, kebabs, kebobs. Whatever you call this Honey Sriracha Chicken, and whether cooked on the stove or grilled on the barbecue, these are a guaranteed crowd pleaser that are SUPER easy to make with only 5 ingredients required for the marinade that’s also used as the glaze!

Honey Sriracha Chicken Skewers on a white plate with a side of coconut lime cilantro rice.

Sometimes I share recipes with very few ingredients, like my 5 ingredient Bacon Wrapped Pork Tenderloin, 5 ingredient Honey Garlic Salmon and 3 ingredient Shortbread Cookies. But I never force or recreate recipes to make them with less ingredients. They are just great as they are.

Like my mum’s homemade Teriyaki Sauce Marinade. A real Japanese recipe, it’s only got 3 ingredients (I get water for free!). And that’s the way it is supposed to be made.

The key is finding a combination of ingredients that come together to create magic. Amazing food that doesn’t taste flat, or like it is missing “something” when you taste it.

For these chicken skewers, it would have been easy to use just soy sauce, garlic and honey, and call this a “3 ingredient recipe”. But honestly? It’s a) too thin to create a good glaze and b) flat tasting. It needs an extra edge either in the marinade or I’d have to make a separate sauce.

I chose the easy route – give the marinade more oomph. And I feel there’s a pretty good glaze on these skewers, what do you think? 😉

Honey Sriracha Glazed Chicken Skewers - Just 5 ingredients for the marinade glaze that you will fall in love with! Great for barbecues!

Three Honey Sriracha Chicken Skewers on a white rectangle plate.

So to create the extra layer of flavour and achieve that gorgeous glaze you can see in the photos, I added 2 more ingredients: dijon mustard (thickener & extra layers of flavour) and sriracha (for slight tang + mild spice).

Which is why I’ve ended up with 5 ingredients in this glaze instead of just 3. 🙂 Totally worth it!!

I’ve used sriracha in this recipe but honestly, you can barely taste the spice. I use it for a very mild spiciness but more for the tang.

It’s summer here in Sydney and these are PERFECT for a midweek grill out! And it’s really delicious used with beef, pork and fish too! – Nagi x

Honey Sriracha Chicken Skewers on a white plate with a side of coconut lime cilantro rice.

Chicken on sticks is always a good thing!

  • Pineapple Coconut Hawaiian Chicken Skewers

  • Thai Chicken Satay with Peanut Sauce

  • Satay Chicken with Peanut Sauce (Indonesian/Bali)

  • Chicken Souvlaki (Greek)

  • Yakitori (Japanese skewers) – on my mother’s Japanese cooking website, RecipeTin Japan!

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Honey Sriracha Chicken Skewers on a white plate with a side of coconut lime cilantro rice.

Honey Sriracha Chicken Skewers

Author: Nagi | RecipeTin Eats
Prep: 15 mins
Cook: 10 mins
Total: 25 mins
BBQ, Dinner
Asian-syle
5 from 11 votes
Servings4 Servings
Tap or hover to scale
Print
  • 58
Spice Level: Medium
Just 5 ingredients is all you need to make a marinade that doubles as a fantastic glaze for these skewers! Just 20 minutes of marinating time required. A great balance of sweet, spicy and savoury. 

Ingredients

  • 1.5 lb / 750g lb / 750g chicken thigh fillets (Note 1)

Marinade Glaze

  • 1/3 cup honey
  • 2 tbsp Dijon mustard (Note 2)
  • 4 tbsp soy sauce
  • 2 garlic cloves , crushed
  • 2 - 3 tbsp sriracha OR any other hot sauce (e.g. Frank's), adjust amount to your taste
  • 1/4 tsp salt

To cook

  • 1 1/2 tbsp oil (I used vegetable)

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)

Recipe Notes:

1. You can use breast fillets if you want but you won't achieve the same glazed look because you need the fat in the thigh fillets. I'd recommend using an extra tablespoon of oil to cook these if you use breast fillets, to help make them glazed.
2. You might think it's odd to have mustard in an Asian-style marinade but you can't taste it at all! It helps thicken the sauce to make it a glaze and adds extra layers of flavour.
3. The glaze adds flavour to these skewers so you don't need to marinade more than 20 minutes but you can if you want. Keep the Marinade for basting in the fridge until ready to cook.
4. The idea with this recipe is to use the Reserved Marinade to baste the skewers ONCE COOKED. This way they only need mere seconds to caramelise (rather than worrying about cooking marinade that raw chicken has been sitting in so that it is safe to consume).
5. To make the Coriander/Cilantro Lime Rice that is pictured, I combined 1 cup of long grain rice with 1 1/2 cups of water in a saucepan (lid on) over medium high heat. Bring it to a simmer, then turn down to low. Cook for 12 minutes, then take it off the heat and rest for 10 minutes. Stir through 1/4 cup chopped coriander leaves, the zest and juice of one lime and a good pinch of salt.
6. Nutrition per serving, assuming 4 servings.
Honey Sriracha Chicken Skewers Nutrition

Nutrition Information:

Serving: 254gCalories: 387cal (19%)Carbohydrates: 16.9g (6%)Protein: 38.1g (76%)Fat: 15.4g (24%)Saturated Fat: 3.1g (19%)Cholesterol: 158mg (53%)Sodium: 1349mg (59%)Potassium: 66mg (2%)Fiber: 23.6g (98%)Sugar: 38.1g (42%)Vitamin C: 0.8mg (1%)Calcium: 10mg (1%)Iron: 2.5mg (14%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

 

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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55 Comments

  1. Gabi says

    December 30, 2022 at 12:42 pm

    5 stars
    I made these for lunch today. Absolute winner!

    Reply
  2. Natascha says

    June 9, 2021 at 4:07 pm

    5 stars
    Absolutely juicy and delicious! My daughter loves them, and so do I!

    Reply
    • Nagi says

      June 10, 2021 at 9:33 am

      I’m so glad they are a hit Natascha, thanks so much for letting me know!! N x

      Reply
  3. Tin :) says

    May 23, 2021 at 5:07 pm

    Made this in skillet and glazed it…seems like the chicken stewed on the glazed and ended up a bit more salty.. 🙁 any suggestion how to fix? Thank you!!!

    Reply
    • Nagi says

      May 24, 2021 at 9:42 am

      Sorry you had issues here Tin, sounds like you need the heat to be a little higher to caramelise and to prevent it stewing. N x

      Reply
      • Tin :) says

        May 26, 2021 at 11:43 pm

        Oh you were right! i lowered the heat cause i was cooking indoors and resulted to too much smoke! i did a makeshift dipping sauce of sriracha & lemon to counter the saltiness…it now had a fresh taste but managed to keep the sriracha kick! 🙂 thank you for the reply Nagi! appreciate it! 🙂

        Reply
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I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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