Grilled chicken kabobs are slathered in a zesty honey garlic sriracha sauce that doubles as a marinade. These grilled chicken kabobs are quick, easy, and super flavorful!
Why you’ll love this chicken kabob recipe
Grilling season is upon us and I have the best chicken kabob recipe for you, my friend! This honey sriracha chicken is the perfect chicken kabob recipe to keep in your recipe collection. Here’s a few reasons why you will totally love this recipe!
- The sriracha sauce is tangy and delicious. This is not your ordinary sriracha sauce! This sauce doubles as a marinade and a dipping sauce and is made with lime, soy sauce, honey, sriracha sauce, and garlic. It has the most delicious umami flavor!
- It’s a quick and easy chicken kabob recipe! I love easy recipes, especially ones designed for those hot summer nights. These chicken kabobs take just a few minutes to grill, and since you can eat them right off the kabob stick, it’s an easy clean up, too!
The best chicken kabob marinade
- Chicken breasts- Air chilled Smart Chicken chicken breasts are guaranteed to result in super juicy, tender grilled chicken kabobs. The chicken breasts are perfectly trimmed, making it convenient to go from package to grill!
- Sriracha sauce- The honey sriracha chicken is first marinated in the sriracha sauce, then it is brushed with it for added flavor.
- Lime juice- A squirt of lime juice livens up the sauce with the perfect balance of citrus acid.
- Honey- A squeeze of honey will balance all the flavors and add a slight sweetness which adds to the umami.
- Garlic- Fresh garlic gives the honey sriracha sauce the perfect bite to it!
- Oil- Since we will be grilling, you’ll need to add oil to the marinade. I recommend using regular (not extra virgin) olive oil, canola oil, or vegetable oil. You’ll want to use an oil with a high smoke point since we’ll be cooking over high heat.
chicken kabob marinade
This chicken kabob recipe is even more delicious if you allow it to marinade. The lime juice is acidic and tenderizes the chicken, which makes it even more tender and juicy. You can marinade the chicken up to 3 hours or for as little as 30 minutes. Marinating chicken longer than three hours will begin to break down the meat and make it mushy.
Allowing the chicken to marinade before it is grilled lets the chicken soak up all the flavors, so I really recommend this step. It’s the most lengthy part of this recipe, but so worth the wait because it really maximizes the flavor!
I like to marinate my chicken first, place it in the fridge, then work on other things like:
- Making side dishes. I love making super simple, easy side dishes like 5 minute asparagus, sautèed green beans, or lemon garlic broccolini.
- Preparing and heating the grill. Give the grill a good brush to remove any burnt on remains of food and allow your grill to preheat to get nice and hot!
- Fixing myself a cool drink. If I’m going to stand over a hot grill, best believe I will need a cool drink, like this agua fresca or my favorite frozen hibiscus lemonade!
Soak your wooden skewers
Make sure you place your wooden skewers in a bowl of water for 10-30 minutes before you put the chicken on them and throw them on the grill. If you don’t soak the skewers, they will burn on the grill and can make your food taste burnt.
How long to grill chicken kabobs?
Since the chicken is cut up into 1 inch cubes, this chicken kabob recipe cooks within 10-15 minutes. If you cut your chicken into larger chunks, cook the kabobs for 15 minutes. You can make sure they are done by checking the temperature, chicken is done cooking at 165 degrees.
Make sure you don’t string the chicken too tightly on the kabobs. If the chicken is bunched too tightly, it will take longer to cook and may cook unevenly. You will want the chicken to lightly touch, which allows heat to circulate through and cook the chicken evenly.
How to make this grilled chicken kabob recipe
- Combine the sriracha sauce, lime juice, honey, oil, rice vinegar, and garlic in a bowl. Halve the sauce and save some for dipping and brushing after the chicken is cooked. Pour half of the chicken kabob marinade into a Zip Lock bag.
- Cut the chicken breasts into 1 inch chunks. Place the chicken into the Zip Lock bag and shake it until the chicken is evenly coated. Squeeze the bag to remove excess air, then place it in the fridge for as much as 3 hours or as little as 30 minutes.
- Soak the wooden skewers in water for 10-30 minutes. Place the grill on medium high heat ( 375 degrees).
- String the chicken on the skewers, being sure to give them space and not overcrowd them. Place the chicken kabobs on the grill and cook for 10-15 minutes (or until the chicken is cooked to an internal temperature of 165 degrees).
Store and reheat
- To store: You can store the chicken kabobs in an airtight container in the fridge for up to 3 days. Remember to remove the skewers first!
- To reheat: Place the chicken in the microwave for 2 minutes or in the oven at 350 degrees for 10-15 minutes until it is heated through.
- To freeze: Remove the chicken from the skewers, then place it in an airtight container in the freezer for up to 3 months. Place the frozen chicken in the fridge overnight to unthaw it.
What to serve with chicken kabobs
- A true southern BBQ is never complete without a baked macaroni and cheese!
- Dinner rolls are always a hit and go perfect with any kind of BBQ!
- A freshly made Caesar salad is always a hit at a BBQ.
- Mashed potatoes always have a spot on my plate, especially when they taste this good!
- Wash it all down with a watermelon lemonade from scratch!
Grilled Honey Sriracha Chicken Kabobs
- wooden skewers
- Small bowl
- 1 lb Smart Chicken chicken breasts cut into 1 inch chunks
- 1/4 cup honey
- 2 tbsp sriracha sauce
- 1 tbsp oil vegetable or canola
- 2 tbsp lime juice
- 2 tbsp rice wine vinegar
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp lime zest
- Soak the wooden skewers in water for 10 minutes. Combine the honey, sriracha, oil, lime juice and zest, rice wine vinegar, garlic powder, onion powder, and salt in a bowl. Whisk to combine.
- Combine half the sauce and the chicken in an airtight container and place it in the fridge for a minimum of 30 minutes and up to 3 hours.
- String the chicken chunks on the skewers, making sure the chicken is lightly touching but not crammed.
- Place the grill on medium high heat (at least 350 degrees). Place the chicken kabobs on the grill and brush them every 2 minutes with the remaining sauce. Flip the chicken after 4 minutes, and cook the other side for another 4 minutes. Remove them from the grill and mangia!
Nutrition values are estimates, for exact values consult a nutritionist.
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