Best Honey Lime Sriracha Chicken Skewers Recipes

SPICY HONEY LIME CHICKEN

Spicy Honey Lime Chicken image

The combination of honey (or maple syrup), soy sauce, sriracha, lime, garlic and ginger in this spicy honey lime chicken recipe is wicked. Delicious hot, room temp or cold.

Provided by Cheryl

Time 50m

Number Of Ingredients 12

Ingredients

2 1/2 pounds (1.13kg) boneless skinless thighs, trimmed and cut into 2 inch/5.1cm pieces, Note 1
Garnish: 2 tablespoons chopped cilantro or parsley; lime wedges
3 tablespoon soy sauce (low sodium is good if you have)
6 tablespoon honey or maple syrup
1 teaspoon lime zest (from one lime)
3 tablespoon fresh lime juice (from 1 1/2 to 2 limes)
4 garlic cloves, minced or grated ((or 1/2 tsp garlic powder))
1 1/2 tablespoon grated fresh ginger ((about 1 1/2 inch of fresh ginger))
1 tablespoon vegetable oil
1 1/2 tablespoon Sriracha sauce for pretty spicy ((use more or less to taste))
1 1/4 teaspoon kosher salt
1/2 teaspoon cornstarch (to thicken to glaze consistency) (Optional)

Steps:

MAKE MARINADE/SAUCE: Whisk all marinade ingredients together in a small bowl. Or blend them in a food processor.
MARINATE CHICKEN: Pour half the marinade (about 1/2 cup) into a sealed zipper bag or container and add chicken. Marinate for 30 minutes at room temperature or 6-12 hours in fridge. Tip: if marinating overnight, I leave out lime juice and increase zest so it doesn't 'cook' the chicken. Glaze: The reserved 1/2 cup marinade will be used for glazing/basting. (Optional but suggested: Mix 1/2 teaspoon cornstarch into reserved marinade and microwave for 1 minute to make a glaze-like consistency. I do this). Set aside.
PREPARE GRILL: Scrape grill and spray grill with oil (or dip paper towel in oil and rub on grill). Heat grill to medium-high heat. If using wood skewers, soak them for 30 minutes beforehand to avoid burning. Note 3.
GRILL CHICKEN SKEWERS: Skewer marinated chicken pieces onto skewers and pat dry (important). Discard the marinade used for marinating. Lightly spray chicken with oil to further avoid sticking. Grill on all sides until chicken cooks to a golden brown (you'll need to turn chicken a couple of times), for 9-12 minutes in total (depending on thickness and how tightly packed the skewers are), basting once or twice with the honey lime glaze. Instant thermometer will read 160F/71C. Rest chicken, loosely covered for 5 minutes.
SERVE: If you have any leftover sauce, drizzle it on the chicken or warm it in microwave for 30 seconds and pass it around. Sprinkle chicken with cilantro or parsley and serve with lime wedges if desired. Serve hot or at room temperature.

Nutrition Facts : Calories 373 kcal, Carbohydrate 23 g, Protein 50 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 145 mg, Sodium 1553 mg, Fiber 1 g, Sugar 21 g, ServingSize 1 serving

HONEY SRIRACHA CHICKEN SKEWERS

Honey Sriracha Chicken Skewers image

Spice Level: MediumJust 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.

Provided by Nagi | RecipeTin Eats

Categories BBQ Dinner

Time 25m

Number Of Ingredients 8

Ingredients

1.5 lb / 750g lb / 750g chicken thigh fillets ((Note 1))
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
1 1/2 tbsp oil ((I used vegetable))

Steps:

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)

Nutrition Facts : ServingSize 254 g, Calories 387 kcal, Carbohydrate 16.9 g, Protein 38.1 g, Fat 15.4 g, SaturatedFat 3.1 g, Cholesterol 158 mg, Sodium 1349 mg, Fiber 23.6 g, Sugar 38.1 g

HONEY LIME SRIRACHA CHICKEN POPPERS RECIPE BY TASTY

Honey Lime Sriracha Chicken Poppers Recipe by Tasty image

Here's what you need: chicken breasts, salt, pepper, garlic, ground ginger, flour, eggs, oil, butter, honey, siracha, soy sauce, lime juice

Provided by Steph Cozza

Categories Snacks

Yield 3 servings

Number Of Ingredients 13

Ingredients

2 chicken breasts, cubed
2 teaspoons salt
1 teaspoon pepper
3 cloves garlic, minced
½ teaspoon ground ginger
1 cup flour
3 eggs, beaten
oil, for frying
5 tablespoons butter
⅓ cup honey
½ cup siracha
2 tablespoons soy sauce
3 teaspoons lime juice

Steps:

Cut chicken breasts into cubes.
In a medium-sized bowl, combine chicken, salt, pepper, garlic, and ginger. Toss until evenly coated.
Place flour and beaten eggs into two separate bowls. Roll each piece of chicken in flour. Then, dip each piece into the eggs until fully covered. Dip into flour one last time for another coat.
Heat oil to 375°F (190°C) in a large pot over medium-high heat.
Fry the coated chicken pieces, in batches, until golden and cooked through, about 10 minutes.
In a saucepan over medium heat, combine butter, honey, Sriracha, soy sauce, and lime juice.
Add chicken and stir until completely covered.
Serve with ranch, blue cheese, or honey!
Nutrition Calories: 2449 Fat: 195 grams Carbs: 161 grams Fiber: 2 grams Sugars: 122 grams Protein: 25 grams
Enjoy!

Nutrition Facts : Calories 866 calories, Carbohydrate 83 grams, Fat 38 grams, Fiber 2 grams, Protein 45 grams, Sugar 44 grams

HONEY-SRIRACHA CHICKEN SKEWERS RECIPE

Honey-Sriracha Chicken Skewers Recipe image

These chicken skewers are my take on buffalo wings. Instead of wings, I use thighs, and instead of buffalo sauce, I use sriracha topped with blue cheese crumbles to give it that extra salty, cheesy kick. These skewers are super quick and easy to throw on the grill. And because they're made with dark meat, they're extremely tender and flavorful.

Provided by Jake Smollett

Yield 6 servings

Number Of Ingredients 13

Ingredients

3 tablespoons rice vinegar
2 tablespoons sriracha
1 tablespoon honey
1 teaspoon Dijon mustard
4 boneless, skinless chicken thighs
1/2 teaspoon paprika
1/2 teaspoon granulated garlic
1/2 teaspoon granulated onion
1/2 teaspoon sea salt
1 tablespoon olive oil
1/4 cup crumbled blue cheese
Handful of fresh flat-leaf parsley, chopped
Skewers (if wooden, soak for 20 minutes before grilling)

Steps:

CLEAN and oil the grill grates (I like to use the end of a cut onion dipped in olive oil to oil my grates) and preheat the grill to high.
IN a liquid measuring cup or small bowl, whisk together the vinegar, sriracha, honey, and mustard until smooth. Set aside.
CUT the chicken thighs into small square pieces, 6 to 8 pieces per thigh. Put the chicken in a large bowl and season it with the paprika, granulated garlic, granulated onion, and salt. Add the oil and mix to coat the chicken. Divide the chicken among the skewers.
GRILL the skewers until thoroughly cooked and slightly charred, 5 to 7 minutes on each side, lightly brushing the sauce over the skewers as they cook.
PLATE the skewers and top with blue cheese and parsley.