Ah, the magic of honey and lime! I stumbled upon this Honey Lime Sriracha Chicken while scrolling through cooking blogs during one of those restless nights. Imagine chicken that’s sweet yet fiery—like a sunset with a bite. Perfect for a dinner that needs a little zing, especially after a long Monday.
Steps
- Blend the soy sauce, honey, vegetable oil, lime zest, lime juice, garlic, ginger, Sriracha, and salt until smooth. Reserve ½ cup of this mixture in the fridge for later drizzling.
- Place chicken pieces in a large Ziplock bag with the remaining marinade. Seal the bag tightly and refrigerate for at least 6 hours or overnight to marinate.
- After marinating, remove the chicken and thread it onto skewers, folding longer pieces if needed. Prepare your grill by heating it to medium-high and oiling the grates with vegetable oil-soaked paper towels.
- Grill the skewers, turning occasionally, for 10-15 minutes until golden and cooked through. If browning too quickly, reduce the heat.
- Transfer the cooked skewers to a serving platter. Warm the reserved marinade, drizzle over the chicken, and garnish with chopped cilantro and lime wedges if desired.
Ingredients
- 3 tablespoons soy sauce (gluten-free if required)
- ¼ 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
- 1½-inch piece fresh ginger, peeled and roughly chopped
- 1½ tablespoons Sriracha sauce
- 1¼ teaspoons salt
- 2½ pounds boneless, skinless chicken thighs, trimmed and cut into 2-inch pieces
- 2 tablespoons chopped cilantro, plus extra sprigs for garnish
- Lime wedges for garnishing (optional)
Nutritional Values
Calories: 1926 | Fat: 60g | Saturated fat: 12g | Carbohydrates: 120g | Sugar: 108g | Fiber: 0g | Protein: 222g | Sodium: 6882mg | Cholesterol: 1080mg
FAQ
- What is the best type of chicken to use for Honey, Lime & Sriracha Chicken Skewers?
- Boneless, skinless chicken thighs are recommended for this recipe because they offer more flavor and are less likely to dry out during grilling compared to chicken breasts. While some may prefer white meat, chicken thighs yield better results in this dish.
- Can I prepare the marinade in advance?
- Yes, the marinade can be prepared ahead of time. Simply blend the ingredients until smooth and set aside 1/2 cup for drizzling later. The remaining marinade should be combined with the chicken and refrigerated for at least 6 hours or overnight.
- How do I prevent the chicken from sticking to the grill?
- To avoid the chicken sticking to the grill, make sure to preheat it to medium-high heat and clean the grates thoroughly. Lightly dip a wad of paper towels in oil and rub over the grates using tongs until they are smooth and shiny.
- What precautions should I take while grilling the chicken?
- Watch the chicken closely while grilling because the honey in the marinade can cause it to caramelize and brown quickly. If the chicken is browning too fast, lower the heat to prevent burning.
- How should I serve the chicken skewers?
- Once grilled, transfer the skewers to a platter and drizzle them with the reserved marinade. Garnish with chopped cilantro and lime wedges for added flavor and presentation. Enjoy as a main dish or as part of a spread with other grilled items.
Tips
- Trim Chicken Thighs with Ease: Use kitchen shears instead of a knife to effortlessly trim excess fat and gristle from the chicken thighs before marinating. This makes the preparation process more efficient.
- Marinate for Maximum Flavor: Allow the chicken to marinate in the refrigerator for at least 6 hours, or overnight if possible. This extended marination ensures the chicken absorbs the full depth of flavors from the honey, lime, and Sriracha mixture.
- Prevent Sticking on the Grill: Clean the grill grates thoroughly and use a paper towel dipped in oil to coat the grates. This prevents the chicken from sticking and ensures even grilling.
- Monitor Cooking to Avoid Burning: Keep a close eye on the chicken as it grills, adjusting the heat as necessary. The honey in the marinade can cause the chicken to caramelize quickly, so reducing the heat will prevent burning while still achieving a beautiful browning.
Equipment
- Blender – For making the marinade smooth.
- Kitchen Shears – For trimming the chicken thighs.
- Skewers – If you don’t already have them, metal or bamboo skewers are needed for threading the chicken.
- Grill – If you don’t have a grill at home, you might consider a portable grill or an indoor electric grill.