Go Back
–+ servings
Print

Honey Sriracha Chicken Skewers

Recipe slightly adapted from Billy Green's Whip It Up!
Servings 4 servings
Author Brandon Matzek

Ingredients

  • 1/2 cup runny honey
  • 1/2 cup rice wine vinegar
  • 3 tablespoons Sriracha
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 pounds boneless, skinless chicken thighs (about 5), cut into 2-inch cubes
  • Vegetable oil, for brushing

Instructions

  • Whisk together honey, vinegar, Sriracha, kosher salt and black pepper in a medium bowl. Place chicken in a large zip-top bag. Add 1/4 cup of the honey-Sriracha sauce to bag with the chicken, and smoosh it around to evenly coat. Set aside. Place the rest of the sauce in a small saucepan, and bring to a boil over medium heat. Boil until the sauce has thickened slightly (3 - 4 minutes).
  • Preheat a gas or charcoal grill over medium-high heat. Brush the grill grates with vegetable oil to keep the chicken from sticking. While the grill is heating up, remove the chicken from the bag and thread onto 4 metal skewers.
  • Place skewers on the grill, and brush with sauce. Grill for 3 minutes, then flip and brush with sauce again. Grill for 3 minutes, then flip and brush with sauce again. Grill for 3 minutes, then flip and brush with sauce again. Grill for 1 minute then take the skewers off the heat (10 minutes total cooking time). The chicken should be cooked through (but still juicy and tender), and blackened in spots. Sprinkle chicken with a little kosher salt, and let rest for a few minutes before serving.