Spicy Honey Garlic Chicken Skewers (Printer-friendly)
Tender grilled chicken cubes coated in honey-garlic-chili glaze for smoky, sweet-spicy flavor ideal for barbecues.
# What You'll Need:
→ Chicken & Marinade
01 - 1 ½ lbs boneless, skinless chicken breast or thighs, cut into 1½-inch cubes
02 - ¼ cup honey
03 - 3 tablespoons soy sauce (use tamari for gluten-free)
04 - 2 tablespoons olive oil
05 - 5 garlic cloves, minced
06 - 2 tablespoons hot chili sauce (e.g., Sriracha)
07 - 1 tablespoon apple cider vinegar or rice vinegar
08 - 1 teaspoon smoked paprika
09 - ½ teaspoon ground black pepper
10 - 1 teaspoon salt
→ Garnish & Serving
11 - 2 tablespoons chopped fresh cilantro or parsley
12 - Lime wedges
13 - Sesame seeds (optional)
# How To Make It:
01 - In a large bowl, whisk together honey, soy sauce, olive oil, garlic, chili sauce, vinegar, smoked paprika, salt, and black pepper until well combined.
02 - Add chicken pieces to the marinade and toss to coat evenly. Cover and refrigerate for at least 1 hour, or up to overnight for maximum flavor.
03 - If using wooden skewers, soak them in water for 30 minutes to prevent burning.
04 - Thread marinated chicken onto skewers, shaking off excess marinade. Reserve any leftover marinade for basting.
05 - Preheat grill to medium-high heat. Oil the grates lightly.
06 - Grill chicken skewers for 6–8 minutes, turning occasionally and basting with reserved marinade, until cooked through and lightly charred.
07 - Transfer to a plate, sprinkle with cilantro or parsley, sesame seeds, and a squeeze of fresh lime. Serve hot.
# Expert Hints:
01 -
- The marinade works its magic in just one hour but gets even better if you let it go overnight
- Something about food on skewers makes everything taste better and feel more like a celebration
02 -
- Never baste during the last 2 minutes of grilling to avoid any contamination from raw chicken juices
- Let the skewers rest for just a couple minutes after grilling so the juices redistribute
03 -
- Pat the chicken dry before threading so it gets those gorgeous charred spots instead of steaming
- Leave a tiny bit of space between pieces on the skewers to let heat circulate properly