Easy Honey Sriracha Chicken Skewers – 25-Minute Grilled

These honey sriracha chicken skewers are my go-to for a quick, flavorful meal. The glaze hits that perfect balance of sweet and spicy, and the high-heat grilling gives you charred edges and juicy centers every time.

I've tested this recipe multiple times to get the marinade and cooking times just right. The key is to not overcook the chicken – pull it off the grill at 165°F (74°C) for the most tender results.

Whether you're firing up the grill or using a grill pan indoors, these skewers are versatile and always a crowd-pleaser. Serve them with rice and a side of grilled veggies for a complete meal.

About the Ingredients

1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1.5-inch pieces

Thighs stay juicier than breasts; if using breasts, reduce grilling time by 2 minutes.

1/4 cup (60ml) honey

Use raw honey for a more complex flavor; substitute maple syrup for a vegan option.

3 tablespoons (45ml) sriracha

Adjust to taste; use sambal oelek for a chunkier texture.

3 cloves garlic, minced

Fresh is best; use 1 teaspoon garlic powder in a pinch.

2 tablespoons (30ml) soy sauce

Use low-sodium to control salt; tamari for gluten-free.

1 tablespoon (15ml) rice vinegar

Adds brightness; substitute apple cider vinegar.

1 teaspoon sesame oil

Toasted sesame oil is more flavorful; use a neutral oil if you prefer.

1/2 teaspoon red pepper flakes (optional)

For extra heat; omit for a milder version.

8-10 wooden skewers, soaked in water for 30 minutes

Soaking prevents burning; metal skewers are reusable and heat evenly.

Tips & Tricks

• Soak wooden skewers for at least 30 minutes to prevent them from burning on the grill.
• Don't overcrowd the skewers – leave a little space between chicken pieces for even cooking.
• Let the chicken rest for 5 minutes after grilling to lock in the juices.

Step-by-Step Instructions

1. Make the Glaze

In a small bowl, whisk together honey, sriracha, garlic, soy sauce, rice vinegar, sesame oil, and red pepper flakes. Reserve 1/4 cup for basting and 1/4 cup for serving.

2. Marinate the Chicken

Place chicken pieces in a zip-top bag or bowl, add the marinade (not the reserved glaze), and toss to coat. Marinate at room temperature for 15 minutes, or up to 2 hours in the fridge.

3. Thread the Skewers

Thread chicken pieces onto soaked skewers, leaving a small gap between pieces. You'll get about 8-10 skewers depending on size.

4. Preheat the Grill

Preheat your grill to medium-high heat, about 400°F (200°C). If using a grill pan, heat it on the stove over medium-high for 5 minutes.

5. Grill the Skewers

Place skewers on the grill and cook for 5-6 minutes per side. Brush with the reserved basting glaze during the last 2 minutes of cooking. The chicken is done when it reaches 165°F (74°C) and has nice char marks.

6. Rest and Serve

Remove skewers from the grill and let rest for 5 minutes. Serve with the extra glaze on the side and a sprinkle of sesame seeds or sliced green onions if desired.

Delicious Variations

Swap chicken for shrimp

reduce grilling time to 2-3 minutes per side.

Make it vegetarian

use firm tofu or halloumi cheese, and adjust cooking time to 4-5 minutes per side.

Add veggies

thread bell peppers, red onion, or zucchini between chicken pieces for a colorful kebab.

How to Store Honey Sriracha Chicken Skewers

Frequently Asked Questions

Try these honey sriracha chicken skewers for your next grilling session – they're guaranteed to disappear fast. Don't forget to share your results in the comments below! Keep it real.

Honey Sriracha Chicken Skewers

Juicy honey sriracha chicken skewers with a sweet-spicy glaze, grilled to caramelized perfection in 25 minutes. Perfect for weeknight dinners or summer BBQs.

★★★★½ 4.8 (156 ratings)

15 minPrep time12 minCook time4Servings320 kcalCalories

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🧂 Ingredients

• 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1.5-inch pieces
• 1/4 cup (60ml) honey
• 3 tablespoons (45ml) sriracha
• 3 cloves garlic, minced
• 2 tablespoons (30ml) soy sauce
• 1 tablespoon (15ml) rice vinegar
• 1 teaspoon sesame oil
• 1/2 teaspoon red pepper flakes (optional)
• 8-10 wooden skewers, soaked in water for 30 minutes

📋 Instructions

1. 1Make the Glaze — In a small bowl, whisk together honey, sriracha, garlic, soy sauce, rice vinegar, sesame oil, and red pepper flakes. Reserve 1/4 cup for basting and 1/4 cup for serving.
2. 2Marinate the Chicken — Place chicken pieces in a zip-top bag or bowl, add the marinade (not the reserved glaze), and toss to coat. Marinate at room temperature for 15 minutes, or up to 2 hours in the fridge.
3. 3Thread the Skewers — Thread chicken pieces onto soaked skewers, leaving a small gap between pieces. You'll get about 8-10 skewers depending on size.
4. 4Preheat the Grill — Preheat your grill to medium-high heat, about 400°F (200°C). If using a grill pan, heat it on the stove over medium-high for 5 minutes.
5. 5Grill the Skewers — Place skewers on the grill and cook for 5-6 minutes per side. Brush with the reserved basting glaze during the last 2 minutes of cooking. The chicken is done when it reaches 165°F (74°C) and has nice char marks.
6. 6Rest and Serve — Remove skewers from the grill and let rest for 5 minutes. Serve with the extra glaze on the side and a sprinkle of sesame seeds or sliced green onions if desired.

👨‍🍳 Chef's Note: For a milder version, reduce the sriracha to 2 tablespoons and omit the red pepper flakes. You can also add a squeeze of lime juice at the end for extra brightness.

Servings: 4

Cuisine: American

Course: Main Course

Nutrition (per serving): 320 kcal · 28g protein · 25g carbs · 12g fat

Written by Diego Ramirez
Diego covers personal finance and side hustles, with a focus on creative ways to earn extra income. He writes from the perspective of a self-taught tinkerer who tests ideas himself, sharing what works and what doesn't. His approach is candid and numbers-driven, without the hype.