Spicy Honey Garlic Chicken Skewers (Printable)
Juicy chicken cubes marinated in honey garlic chili glaze, grilled until smoky and charred.
# What You'll Need:
→ Chicken & Marinade
01 - 1 ½ lbs boneless, skinless chicken breast or thighs, cut into 1½-inch cubes
02 - ¼ cup honey
03 - 3 tablespoons soy sauce (use tamari for gluten-free)
04 - 2 tablespoons olive oil
05 - 5 garlic cloves, minced
06 - 2 tablespoons hot chili sauce (e.g., Sriracha)
07 - 1 tablespoon apple cider vinegar or rice vinegar
08 - 1 teaspoon smoked paprika
09 - ½ teaspoon ground black pepper
10 - 1 teaspoon salt
→ Garnish & Serving
11 - 2 tablespoons chopped fresh cilantro or parsley
12 - Lime wedges
13 - Sesame seeds (optional)
# Directions:
01 - In a large bowl, whisk together honey, soy sauce, olive oil, garlic, chili sauce, vinegar, smoked paprika, salt, and black pepper until well combined.
02 - Add chicken pieces to the marinade and toss to coat evenly. Cover and refrigerate for at least 1 hour, or up to overnight for maximum flavor.
03 - If using wooden skewers, soak them in water for 30 minutes to prevent burning.
04 - Thread marinated chicken onto skewers, shaking off excess marinade. Reserve any leftover marinade for basting.
05 - Preheat grill to medium-high heat. Oil the grates lightly.
06 - Grill chicken skewers for 6–8 minutes, turning occasionally and basting with reserved marinade, until cooked through and lightly charred.
07 - Transfer to a plate, sprinkle with cilantro or parsley, sesame seeds, and a squeeze of fresh lime. Serve hot.
# Expert Tips:
01 -
- The marinade does double duty as a basting sauce, building layers of flavor with every turn on the grill
- These skewers disappear faster than any other party food Ive ever served
02 -
- That honey based marinade will burn if your grill runs too hot, so keep a close eye during the last few minutes
- Never reuse marinade that has touched raw chicken unless you boil it first, which is why I always reserve some fresh sauce before adding the meat
03 -
- Pat the chicken dry before threading if you want even better char marks, though the marinade clings better to slightly damp meat
- A squeeze of fresh lime right before serving wakes up all the flavors and balances that sweetness