Best Honey Sriracha Chicken Skewers Recipes

Honey-Sriracha Chicken Skewers Recipe image

Provided by Jake Smollett

Yield 6 servings

Number Of Ingredients 13

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.

HONEY, LIME & SRIRACHA CHICKEN SKEWERS image

Categories Chicken

Yield 4

Number Of Ingredients 12

3 tablespoons soy sauce
1/4 cup plus 2 tablespoons honey
1 tablespoon vegetable oil
1 teaspoon lime zest, from one lime
3 tablespoons fresh lime juice, from 2 limes
4 garlic cloves, peeled and roughly chopped
1-1/2 square inch piece fresh ginger, peeled and roughly chopped
1-1/2 tablespoons Sriracha sauce
1-1/4 teaspoon salt
2-1/2 pounds boneless skinless chicken thighs (between 8-10), trimmed and cut into 2-inch chunks
2 tablespoons chopped cilantro, plus more for garnishing platter
Limes, sliced into wedges, for garnishing platter (optional)

Steps:

In a blender, combine the soy sauce, honey, oil, lime zest, lime juice, garlic, ginger, Sriracha and salt. Blend until completely smooth. Pour 1/2 cup of the marinade into a small bowl; cover and refrigerate until ready to serve (this will be your sauce). Combine the chicken and remaining marinade in a large Ziplock bag and seal tightly. Place in a bowl (in case of leakage) and marinate in the refrigerator for at least 6 hours or overnight. Remove the chicken from the marinade and thread onto skewers, folding the pieces in half if they are long and thin. Be sure the grill is clean, then preheat to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken kebabs, covered, until golden brown and cooked through, turning skewers occasionally, for 10 to 15 minutes. (Keep an eye on it -- if they are browning too quickly, turn the heat down.) Transfer the skewers to a platter. Warm up the reserved marinade in the microwave and either drizzle it over top or pass it alongside. Scatter the chopped cilantro over top and garnish the platter with lime wedges and cilantro sprigs, if desired.