ArabianChickenCuisineDips and SaucesFrenchIndianItalianMainsMeatPakistaniQuick & Easy

Honey Sriracha Chicken Skewers

30 mins Cook
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Chicken skewers, kebabs, or kebobs – no matter what you call them, these Honey Sriracha Chicken delights are sure to please any crowd. Whether you cook them on the stove or grill them outdoors, they are incredibly easy to prepare, requiring just five ingredients for both the marinade and the glaze!

Chicken Skewers
nomnomwow.com Honey Sriracha Chicken Skewers

Occasionally, I share recipes with minimal ingredients, such as my 5-ingredient Bacon Wrapped Pork Tenderloin, 5-ingredient Honey Garlic Salmon, and 3-ingredient Shortbread Cookies. However, I never force or simplify recipes to reduce the number of ingredients; they shine just as they are.

Take, for instance, my mother’s homemade Teriyaki Sauce Marinade. A genuine Japanese recipe, it contains only three ingredients (I get water for free!). That’s how it’s meant to be made.

The key is to find the right combination of ingredients that come together to create culinary magic. Exceptional food should not taste bland or like it’s missing “something.”

For these chicken skewers, I could have taken the easy route and used just soy sauce, garlic, and honey, labeling it a “3-ingredient recipe.” However, truthfully, it would have been a) too thin to create a good glaze and b) lacking in depth of flavor. It needed an extra layer, either in the marinade or as a separate sauce.

I opted for the simpler solution – enhancing the marinade. And I believe we’ve achieved a pretty fantastic glaze on these skewers. Don’t you agree? To add that extra dimension of flavor and achieve the gorgeous glaze you see in the photos, I introduced two more ingredients: Dijon mustard (to thicken and enhance the flavor profile) and Sriracha (to provide a slight tang and mild spice).

That’s why this glaze contains five ingredients instead of just three. Trust me; it’s absolutely worth it!

I used Sriracha in this recipe, but honestly, the spice level is quite mild. I included it more for its tangy kick than for the heat.

With summer in full swing here in Sydney, these chicken skewers are perfect for a midweek barbecue. Plus, they taste fantastic when used with beef, pork, or fish as well!

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Honey Sriracha Chicken Skewers

Honey Sriracha Chicken Skewers

maimoona
Chicken skewers, kebabs, or kebobs – no matter what you call them, these Honey Sriracha Chicken delights are sure to please any crowd. Whether you cook them on the stove or grill them outdoors, they are incredibly easy to prepare, requiring just five ingredients for both the marinade and the glaze!
prep time
10 mins
cooking time
30 mins
servings
2
total time
30 mins

Equipment

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

1
Cut the chicken into 2cm (approximately 4/5") cubes.
2
In a bowl, thoroughly mix the Marinade ingredients until a smooth mixture is achieved.
3
Set aside 4 tablespoons of the Marinade in a separate small bowl; this will be your "Reserved Marinade" for basting.
4
Place the chicken into the bowl containing the remaining Marinade. Ensure the chicken is well-coated, and allow it to marinate for 20 minutes or longer, even overnight if desired (see Note 3).
5
Thread the marinated chicken onto skewers, discarding any excess marinade left in the bowl. I used 14 small skewers, each about 18cm (7") long, with 4 pieces of chicken on each.
6
Heat oil on a BBQ or skillet over medium heat. Once hot, place the skewers on the BBQ or skillet. Cook the first side for approximately 2 1/2 minutes, then flip the skewers.
7
Generously baste the COOKED side that is now facing up with the reserved Reserved Marinade. After another 2 1/2 minutes, flip the skewers again and quickly baste the other side generously with the Reserved Marinade. Turn immediately. Cook for just a few seconds, then transfer the skewers to a plate (see Note 4).
8
Baste the skewers on the plate one more time with the Reserved Marinade, then serve.
9
I served mine alongside Cilantro/Coriander Lime Rice (see Note 5).

Notes

If you prefer, you can use chicken breast fillets, but keep in mind that you won't achieve the same glossy appearance because thigh fillets contain the necessary fat. If using breast fillets, I recommend adding an extra tablespoon of oil to help create that glazed effect. You might find it unusual to include mustard in an Asian-style marinade, but rest assured, its flavor is not discernible. Instead, it serves to thicken the sauce, transforming it into a glaze while introducing additional layers of flavor. The glaze imparts a delightful flavor to these skewers, so there's no need to marinate them for more than 20 minutes. However, if you prefer to do so, you can. Simply keep the marinade refrigerated until you're ready to cook. The concept behind this recipe is to utilize the Reserved Marinade to baste the skewers AFTER they're cooked. This approach ensures that they only require a few seconds to caramelize, eliminating the concern of cooking the marinade that the raw chicken was in to ensure its safety for consumption. To prepare the Coriander/Cilantro Lime Rice featured in the pictures, combine 1 cup of long-grain rice with 1 1/2 cups of water in a saucepan. Place a lid on it and heat it over medium-high heat. Bring it to a simmer, then reduce the heat to low. Allow it to cook for 12 minutes, then remove it from the heat and let it rest for 10 minutes. Finally, stir in 1/4 cup of chopped coriander leaves, the zest and juice of one lime, and a generous pinch of salt. Nutritional values are provided per serving, assuming there are four servings in total. Honey Sriracha Chicken Skewers Nutrition
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