Honey Sriracha Chicken Skewers Recipes
SRIRACHA HONEY CHICKEN
A quick, easy and surprisingly tasty recipe using standard ingredients found in most cupboards. Adjust as you like; this is a very forgiving recipe.
Provided by Sadaf
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 25m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Whisk Sriracha sauce, honey, butter, garlic powder, onion powder, Italian seasoning, salt, and black pepper together in a small bowl.
- Place chicken in a baking dish. Pour Sriracha mixture over the chicken and turn to coat chicken completely.
- Cook in the preheated oven until no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 228.4 calories, Carbohydrate 12.9 g, Cholesterol 79.9 mg, Fat 8.5 g, Fiber 1.2 g, Protein 24.1 g, SaturatedFat 4.4 g, Sodium 1632.4 mg, Sugar 9.2 g
HONEY SRIRACHA CHICKEN SKEWERS
Chicken skewers smothered in honey sriracha marinade - deliciously fun weeknight dinner! Preparing the marinade and chicken the night before will save you lots of time on a busy weeknight. It'll only take minutes to get dinner on the table.
Provided by Shinee D.
Categories Main Course
Time 1h35m
Number Of Ingredients 9
Steps:
- If using bamboo skewers, soak them in a water bath for at least 30 minutes, or overnight. This prevents the skewers from burning.
- To make the marinade, in a small bowl, whisk together honey, olive oil, Sriracha, soy sauce, ginger and garlic.
- To prepare chicken, cut the chicken into 1-inch cubes. Place the chicken in a ziplock bag, or a bowl, and pour in the marinade. Squeeze out as much air as possible and zip the bag. Marinate for at least an hour, or overnight in the fridge.
- To cook the chicken, preheat the oven to 400°F (200°C). Line a baking sheet with a sheet of foil and drizzle olive oil.
- Thread the marinated chicken cubes onto the skewers, about 4-5 pieces on each, and arrange them on the prepared baking sheet.
- Bake until chicken is fully cooked, about 15 minutes, turning half way through. Internal temperature should read 165°F.
Nutrition Facts : Calories 365 kcal, Sugar 18 g, Sodium 939 mg, Fat 9 g, SaturatedFat 2 g, Carbohydrate 19 g, Fiber 1 g, Protein 49 g, Cholesterol 145 mg, TransFat 1 g, UnsaturatedFat 5 g, ServingSize 1 serving
HONEY-SRIRACHA CHICKEN SKEWERS
Fun fact: Jake was born on National Chicken Wing Day!
Provided by Jake Smollett
Number Of Ingredients 16
Steps:
- For the sauce, whisk rice vinegar, sriracha, honey and mustard in a medium measuring cup until smooth; set aside
- Cut chicken thighs into small square pieces
- (You should be able to get 6-8 pieces out of each thigh
- ) Put the chicken in a large mixing bowl and season with paprika, granulated garlic, granulated onion, salt and olive oil
- Thread the chicken on skewers and grill over high heat until thoroughly cooked and the chicken has some nice grill marks on it, usually for about 7-8 minutes each side
- (You can also use a stove-top griddle)
- While grilling the chicken, lightly brush the sauce onto the chicken skewers keeping them sauced and juicy
- Plate the skewers and top with blue cheese crumbles and freshly chopped parsley
- MORE: Five-Ingredient Teriyaki Pork and Pineapple Kebabs "Everything" Chicken Tenders Chicken Shawarma Satay with Sumac and Tahini Drizzle
HONEY SRIRACHA CHICKEN SKEWERS
Spice Level: MediumJust 5 ingredients is all you need to make a marinade that doubles as a fantastic glaze for these skewers! Just 20 minutes of marinating time required. A great balance of sweet, spicy and savoury.
Provided by Nagi | RecipeTin Eats
Time 25m
Number Of Ingredients 8
Steps:
- Cut the chicken into 2cm / 4/5" cubes.
- Mix Marinade ingredients together in a bowl until smooth.
- Transfer 4 tablespoons of the Marinade into a small bowl ("Reserved Marinade", to use for basting).
- 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)
- Thread chicken onto skewers, discard marinade in the bowl. I used 14 small ones about 18cm/7" long, 4 pieces of chicken on each.
- 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.
- 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)
- Baste the skewers on the plate one more time with the Reserved Marinade, then serve.
- I served mine with Cilantro/Coriander Lime Rice (Note 5)
Nutrition Facts : ServingSize 254 g, Calories 387 kcal, Carbohydrate 16.9 g, Protein 38.1 g, Fat 15.4 g, SaturatedFat 3.1 g, Cholesterol 158 mg, Sodium 1349 mg, Fiber 23.6 g, Sugar 38.1 g
HONEY-SRIRACHA CHICKEN SKEWERS RECIPE
These chicken skewers are my take on buffalo wings. Instead of wings, I use thighs, and instead of buffalo sauce, I use sriracha topped with blue cheese crumbles to give it that extra salty, cheesy kick. These skewers are super quick and easy to throw on the grill. And because they're made with dark meat, they're extremely tender and flavorful.
Provided by Jake Smollett
Yield 6 servings
Number Of Ingredients 13
Steps:
- CLEAN and oil the grill grates (I like to use the end of a cut onion dipped in olive oil to oil my grates) and preheat the grill to high.
- IN a liquid measuring cup or small bowl, whisk together the vinegar, sriracha, honey, and mustard until smooth. Set aside.
- CUT the chicken thighs into small square pieces, 6 to 8 pieces per thigh. Put the chicken in a large bowl and season it with the paprika, granulated garlic, granulated onion, and salt. Add the oil and mix to coat the chicken. Divide the chicken among the skewers.
- GRILL the skewers until thoroughly cooked and slightly charred, 5 to 7 minutes on each side, lightly brushing the sauce over the skewers as they cook.
- PLATE the skewers and top with blue cheese and parsley.
HONEY SRIRACHA SAUCE
Sweet and spice honey sriracha sauce is perfect with grilled chicken, baked chicken, and chicken wings!
Provided by Harry & Jen
Categories Sauces for Chicken
Time 15m
Number Of Ingredients 5
Steps:
- Melt butter in a small pot over medium heat.
- Add the honey, Sriracha, soy sauce, and lime juice; stir until the mixture bubbles gently. Simmer longer if a thicker sauce is desired.
- Serve immediately over grilled or baked chicken.
- Or remove from heat and set aside to cool slightly before storing.
Nutrition Facts : Calories 173 calories, Carbohydrate 27 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 8 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 2 Tablespoons, Sodium 659 milligrams sodium, Sugar 26 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
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HONEY SRIRACHA CHICKEN KABOBS - LET'S DISH RECIPES
From letsdishrecipes.com
4.7/5 (3)Total Time 30 minsCategory Main DishesCalories 538 per serving
- Preheat grill for medium high heat. Thread chunks of chicken, pepper and pineapple onto skewers (soak wooden skewers in water first). Season with salt and pepper
- Brush kabobs with honey sriracha mixture. Place on grill and cook for 10-12 minutes or until chicken is cooked through, turning and basting once, halfway through cooking time.
HONEY SRIRACHA CHICKEN SKEWERS - A SPICY PERSPECTIVE
From aspicyperspective.com
5/5 (2)Total Time 40 minsCategory Appetizer, Main CourseCalories 90 per serving
- Place the wooden skewers in a baking dish filled with water to soak, so they don't disintegrate on the grill. Pour the pineapple juice, honey, Sriracha, garlic powder, and 1/2 teaspoon salt in a small sauce pot. Bring to a boil, then lower the heat to medium and simmer for approximately 25 minutes, to reduce.
- Meanwhile, chop the chicken and fresh pineapple into 1-inch chunks. Then cut the bell peppers in half, remove the seeds, and cut into 1-inch pieces. Preheat the grill to medium heat.
- Once the wooden skewers have soaked for at least 20 minutes, poke chicken chunks, pineapple and bell pepper pieces onto the skewers, leaving room to hold the skewers on the end. Salt and pepper liberally on all sides.
- Place the skewers on the grill for 2-3 minutes. Rotate, then brush with the sriracha glaze and grill another 2-3 minutes. Rotate once more, then brush with glaze again, and grill another 2-3 minutes until the chicken is cooked through. Remove from the heat and serve warm!
HONEY SRIRACHA GRILLED CHICKEN SKEWERS - MY …
From myorganizedchaos.net
4.6/5 (43)Total Time 30 minsCategory Main DishesCalories 181 per serving
- In a small bowl, combine honey, soy sauce, extra virgin olive oil, garlic, sriracha, and salt; whisk well.
- Pour remaining mixture into bag with chicken, squeeze air out of bag and seal bag, coat chicken with sauce, place into fridge for at least 30 minutes to marinate.
GRILLED HONEY, LIME & SRIRACHA CHICKEN SKEWERS
From onceuponachef.com
Cuisine Asian, ThaiTotal Time 30 minsCategory DinnerCalories 321 per serving
- In a blender, combine the soy sauce, honey, oil, lime zest, lime juice, garlic, ginger, Sriracha and salt. Blend until completely smooth. Pour 1/2 cup of the marinade into a small bowl; cover and refrigerate until ready to serve (this will be your sauce).
- Combine the chicken and remaining marinade in a large Ziplock bag and seal tightly. Place in a bowl (in case of leakage) and marinate in the refrigerator for at least 6 hours or overnight.
- Remove the chicken from the marinade and thread onto skewers, folding the pieces in half if they are long and thin.
- Be sure the grill is clean, then preheat to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken kebabs, covered, until golden brown and cooked through, turning skewers occasionally, for 10 to 15 minutes. (Keep an eye on it -- if they are browning too quickly, turn the heat down.) Transfer the skewers to a platter. Warm up the reserved marinade in the microwave and either drizzle it over top or pass it alongside. Scatter the chopped cilantro over top and garnish the platter with lime wedges and cilantro sprigs, if desired.
HONEY SRIRACHA CHICKEN KABOBS - SUEBEE HOMEMAKER
From suebeehomemaker.com
5/5 (3)Total Time 50 minsCategory Main DishCalories 367 per serving
- In a mixing bowl, combine honey, Sriracha, rice vinegar, red pepper flakes, and salt and pepper. Reserve 1/3 cup marinade in small bowl and set aside. Pour remaining marinade over cubed chicken breasts, and place in refrigerator for about an hour or more.
- Let chicken reach almost room temperature before grilling. Assemble chicken and vegetables on skewers.
BUFFALO CHICKEN SKEWERS RECIPE - CHOWHOUND
From chowhound.com
Cuisine AmericanTotal Time 30 minsCategory Dinner, Main DishCalories 211 per serving
- Clean and oil the grill grates (I like to use the end of a cut onion dipped in olive oil to oil my grates) and preheat the grill to high.
- In a liquid measuring cup or small bowl, whisk together the vinegar, Sriracha, honey, and mustard until smooth.
- Put the chicken in a large bowl and season it with the paprika, granulated garlic, granulated onion, and salt.
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From thecountrycook.net
Reviews 2Category Main CourseServings 4Total Time 1 hr 35 mins
- In a small bowl, combine soy sauce, honey, oil, lime juice, Sriracha sauce, garlic and cilantro. Stir to combine.
- Cover bowl tightly. Place in fridge and let marinate at least 1 hour, up to 3 hours (even overnight.)
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From powered-by-mom.com
5/5 (9)Estimated Reading Time 9 minsCategory AmericanTotal Time 45 mins
- Place the olive oil, soy sauce, honey, garlic, lime zest, lime juice, sriracha and salt and pepper in a large bowl.
- Whisk to combine. If you’re having a hard time getting the honey to combine you can blend it all for 10-15 seconds in a blender.
- Set aside 1/3 of the marinade. If you don’t want brush more marinade over the skewers you can skip this step or even cut the marinade recipe by one third.
- The remaining 2/3rds of the marinade either keep it in the bowl or my preference is to add it to a large Ziploc bag
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4.9/5 (87)Total Time 30 minsCategory Main CourseCalories 347 per serving
- In a small-medium sauce pan, combine the 1 cup of water, sriracha, soy sauce, garlic, sugar, and honey and stir. Bring mixture to a boil over medium heat.
- Whisk together the 2 tablespoons corn starch and remaining 2 tablespoons of water until dissolved. Add to sauce pan and stir until thickened. Reduce heat to low.
- Add diced chicken and 1/3 cup corn starch to a large plastic bag. Seal the bag and shake to coat chicken. Drizzle a large pan or skillet with oil over medium heat. Add chicken and sauté until browned and chicken is cooked through.
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From seasaltsavorings.com
Cuisine AmericanCategory Main CourseServings 4Calories 231 per serving
- 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.
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From recipes.net
Cuisine AsianCategory Pan-Fry & SkilletServings 6Total Time 35 mins
- In a shallow bowl, mix the honey, Sriracha, garlic, rice wine vinegar, soy sauce, and lime juice together until well combined. Spoon 4 tablespoons of marinade out of the bowl and reserve to use for later as a dipping sauce.
- Cover with plastic wrap and marinade chicken for a minimum of 30 minutes to 2 hours maximum in the refrigerator.
- Sear the chicken in two batches, on both sides along with any sauce leftover in the bowl, until the chicken is cooked through and no longer pink in the middle. The skin should be crisp and golden brown, and the underside slightly charred.
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- Make your glaze by whisking together sriracha, honey, vinegar, lime juice and a pinch of salt. Set aside until ready to use.
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