I have three words for you: Make this chicken. Unless you don’t eat meat, I am confident that you will love every last bite. It’s that good.
I’m already planning an encore performance (and you know that doesn’t happen very often). If you’re still on the fence, here are three additional reasons why you should give this grilled honey Sriracha chicken kebab recipe a chance:
- It’s convenient. You can count the number of ingredients on one hand, and a few are probably in your pantry.
- It’s quick. After you marinate the chicken, actual cooking time is 12 minutes (or less).
- It’s on a stick. Everyone knows eating with your fingers is more fun than using a fork and knife!
These chicken kebabs are delicious as is or as a topping for pho and salad. If you let the meat sit in the fridge for 24 hours before grilling, I promise it’ll be so flavorful that a dipping sauce is superfluous.
Recipe adapted from Pinch of Yum.
Grilled Honey Sriracha Chicken Kebabs
Makes 4 kebabs
Ingredients
- 1 large boneless, skinless chicken breast half, cut into bite-size pieces
- ¼ cup honey
- ¼ cup soy sauce
- ¼ cup water
- 2 tablespoons Sriracha sauce
- 1 garlic clove, minced
- 4 wooden skewers
- olive oil, for grilling
Instructions
- Place the chicken in a resealable plastic bag.
- In a small bowl, combine the honey, soy sauce, water, Sriracha sauce and garlic; whisk until smooth.
- Add the sauce to the bag with the chicken, seal and transfer to the refrigerator. Let marinate for at least 4 and up to 24 hours, flipping the bag twice.
- When you're ready to cook the chicken, remove it from the sauce and thread onto 4 skewers.
- Heat a grill pan over medium heat and brush with olive oil. Place skewers in the pan, cover and cook, turning occasionally, until grill marks are visible and chicken is no longer pink in the center, 10-12 minutes.
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