Honey Sriracha Chicken Skewers Recipe

Chicken skewers, kebabs, kebobs. No matter you name this Honey Sriracha Chicken, and whether or not cooked on the range or grilled on the barbecue, these are a assured crowd pleaser which are SUPER simple to make with solely 5 substances required for the marinade that’s additionally used because the glaze!

Generally I share recipes with only a few substances, like my 5 ingredient Bacon Wrapped Pork Tenderloin, 5 ingredient Honey Garlic Salmon and three ingredient Shortbread Cookies. However I by no means pressure or recreate recipes to make them with much less substances. They’re simply nice as they’re.

Like my mum’s do-it-yourself Teriyaki Sauce Marinade. An actual Japanese recipe, it’s solely received 3 substances (I get water without spending a dime!). And that’s the best way it’s supposed to be made.

The secret’s discovering a mixture of substances that come collectively to create magic. Superb meals that doesn’t style flat, or like it’s lacking “one thing” once you style it.

For these chicken skewers, it will have been simple to make use of simply soy sauce, garlic and honey, and name this a “3 ingredient recipe”. However truthfully? It’s a) too skinny to create a great glaze and b) flat tasting. It wants an additional edge both within the marinade or I’d should make a separate sauce.

I selected the straightforward route – give the marinade extra oomph. And I really feel there’s a fairly good glaze on these skewers, what do you assume? 😉

So to create the additional layer of flavour and obtain that attractive glaze you may see within the photographs, I added 2 extra substances: dijon mustard (thickener & further layers of flavour) and sriracha (for slight tang + delicate spice).

Which is why I’ve ended up with 5 substances on this glaze as a substitute of simply 3. 🙂 Completely price it!!

I’ve used sriracha on this recipe however truthfully, you may barely style the spice. I take advantage of it for a really delicate spiciness however extra for the tang.

It’s summer time right here in Sydney and these are PERFECT for a midweek grill out! And it’s actually scrumptious used with beef, pork and fish too!

Honey Sriracha Chicken Skewers Recipe

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Serves: 4 Prep Time: 15 minutes Cooking Time: 10 minutes 10 minutes

Nutrition facts: 387 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1.5 lb / 750g lb / 750g chicken thigh fillets (Note 1)
• 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
• 1 1/2 tbsp oil (I used vegetable)

Instructions

1. Cut the chicken into 2cm / 4/5" cubes.
2. Mix Marinade ingredients together in a bowl until smooth.
3. Transfer 4 tablespoons of the Marinade into a small bowl ("Reserved Marinade", to use for basting).
4. Add chicken into the bowl with the remaining Marinade. Mix to coat and set aside for 20 minutes to marinade (up to overnight). (Note 3)
5. Thread chicken onto skewers, discard marinade in the bowl. I used 14 small ones about 18cm/7" long, 4 pieces of chicken on each.
6. Heat oil on a BBQ or skillet over medium heat. Place skewers on the BBQ and cook the first side for 2 1/2 minutes, then turn the skewers.
7. Baste the COOKED side that is now facing up generously with the reserved Reserved Marinade. After 2 1/2 minutes, turn the skewers and quickly baste the other side generously with the Reserved Marinade. Turn immediately. Cook for just a few seconds, then transfer to a plate. (Note 4)
8. Baste the skewers on the plate one more time with the Reserved Marinade, then serve.
9. I served mine with Cilantro/Coriander Lime Rice (Note 5)

Notes

1. You can use breast fillets if you want but you won't achieve the same glazed look because you need the fat in the thigh fillets. I'd recommend using an extra tablespoon of oil to cook these if you use breast fillets, to help make them glazed.
2. You might think it's odd to have mustard in an Asian-style marinade but you can't taste it at all! It helps thicken the sauce to make it a glaze and adds extra layers of flavour.
3. The glaze adds flavour to these skewers so you don't need to marinade more than 20 minutes but you can if you want. Keep the Marinade for basting in the fridge until ready to cook.
4. The idea with this recipe is to use the Reserved Marinade to baste the skewers ONCE COOKED. This way they only need mere seconds to caramelise (rather than worrying about cooking marinade that raw chicken has been sitting in so that it is safe to consume).
5. To make the Coriander/Cilantro Lime Rice that is pictured, I combined 1 cup of long grain rice with 1 1/2 cups of water in a saucepan (lid on) over medium high heat. Bring it to a simmer, then turn down to low. Cook for 12 minutes, then take it off the heat and rest for 10 minutes. Stir through 1/4 cup chopped coriander leaves, the zest and juice of one lime and a good pinch of salt.
6. Nutrition per serving, assuming 4 servings.