How to Make Honey Chicken Kebab

Honey chicken skewers with a special sauce are juicy, flavorful, and infused with a tangy, slightly spicy marinade made from lime, Sriracha, garlic, and honey. The combination of these ingredients gives the chicken an extraordinary taste, offering a flavor experience different from any chicken you’ve tried before.

Chicken skewers are a classic favorite, often appearing on family weekend menus or at gatherings. You may have tried various chicken skewer recipes before, but this version introduces a fresh, exciting flavor profile.

This recipe features a special blend of honey, lime juice, and Sriracha sauce. Unlike the Middle Eastern version, which typically uses yogurt, this recipe draws inspiration from Thailand, where Sriracha—a globally recognized chili sauce—is a staple. Homemade Sriracha can also be prepared easily with a quick online search. The name “Sriracha” comes from a coastal city in Thailand. It is made from peeled chili peppers, distilled vinegar, garlic, sugar, and salt, and can be used to add heat to soups, sauces, pasta, pizza, hot dogs, omelets, burgers, and more.

Ingredients for Honey Chicken Skewers (Method 1)

• Salt and pepper, to taste

• 1 tbsp grated lime or orange zest

• 1 tbsp tomato sauce

• 4 tbsp honey

• 2 chicken breasts

• 4 tbsp butter

Preparation (Method 1):

1. In a bowl, combine melted butter, honey, tomato sauce, grated citrus zest, salt, and pepper.

2. Cut chicken breasts into medium-sized pieces and place them in the bowl. Mix with the butter-honey sauce.

3. Cover the bowl and refrigerate for 30 minutes to marinate.

4. Preheat the oven to 180°C (356°F). Line a baking tray with parchment paper and arrange the chicken pieces on it.

5. Bake for 20–30 minutes until golden and crispy, then serve.

Ingredients for Honey Chicken Skewers (Method 2)

• 3 tbsp soy sauce

• ¼ cup + 2 tbsp honey

• 1 tbsp vegetable oil

• 1 tsp grated lime zest

• 3 tbsp fresh lime juice (from 2 limes)

• 4 garlic cloves, peeled and coarsely chopped

• 1½ inch fresh ginger, cut into small pieces

• 1½ tbsp Sriracha sauce

• 1¼ tsp salt

• 1 kg chicken thighs, skinless and boneless (about 8–10 pieces)

• 2 tbsp fresh cilantro, plus extra for garnish

• Coarsely chopped lime wedges for garnish (optional)

Preparation (Method 2):

1. Prepare the marinade: Combine lime zest, fresh lime juice, honey, soy sauce, vegetable oil, garlic, ginger, and Sriracha in a blender. Chop the garlic coarsely and cut ginger into smaller pieces to ensure even blending. Blend until smooth, setting aside ½ cup to use as a finishing sauce for the skewers.

2. Prepare the chicken: Remove skin and bones from chicken thighs or upper thighs. Trim excess fat. Cut the meat into roughly 5 cm pieces using a sharp chef’s knife or kitchen scissors—the latter makes handling easier and safer.

3. Place the chicken pieces in a zip-lock bag, pour in the marinade, and add the reserved Sriracha mixture. Seal the bag and refrigerate for at least 6 hours or overnight.

4. Once marinated, thread the chicken onto skewers. Grill or bake until fully cooked, and garnish with chopped cilantro and lime wedges.