The fast glaze I trust on busy nights
This is the skewer recipe I reach for when I want sticky, spicy chicken without the whole day revolving around it. Honey and sriracha turn into that glossy coating under heat, and it makes chicken taste like it has been properly looked after, even if I only started cooking because the kettle was already on.
Why I cook these under the grill
A barbecue is lovely, but my oven grill is reliable and does not require negotiation with the weather. Cooking skewers under the grill also gives you quick caramelisation on the surface, which is exactly what honey wants. If you are collecting options for the week, this is one of the easiest in my spicy BBQ chicken skewer recipes worth bookmarking list.
Sriracha brings heat, garlic and a bit of tang
Sriracha is spicy, but it is also garlicky and slightly sweet, which makes it brilliant with honey. The trick is to glaze in layers so you get sticky edges without the sugar turning bitter. If you like glossy spice but want deeper savoury chilli, you will probably love sticky gochujang sesame skewers for glossy heat too.
This one is excellent with sides that crunch
Sticky skewers need something crisp beside them. A quick slaw, cucumber salad, even just shredded lettuce with lime and salt, it all helps. For contrast on a mixed skewer plate, I often add chipotle lime skewers with smoky zing so you get smoke and tang next to the sticky glaze.
Ingredients (serves 4)
- 700 g chicken thighs, boneless and skinless, cut into 3 cm chunks
- 10 metal skewers, or 10 soaked wooden skewers
Honey sriracha glaze and marinade
- 70 g sriracha
- 45 g runny honey
- 30 ml light soy sauce
- 15 ml rice vinegar
- 20 ml neutral oil
- 3 garlic cloves, finely grated
- 8 g fine sea salt
- Black pepper, to taste
To finish
- 2 spring onions, finely sliced
- 10 g toasted sesame seeds
- 1 lime, cut into wedges
Sriracha varies from brand to brand, some are sweeter, some are sharper and some are noticeably hotter. Taste your mixture before adding the chicken. If it feels too hot, add 10 g more honey and a splash more vinegar to round it out.
I prefer thighs here because honey glazes can be unforgiving, thighs stay juicy even when you push for sticky edges. If you use chicken breast, cut pieces slightly larger and keep a close eye under the grill, it dries out faster.
Equipment
You need an oven grill and a sturdy tray. I like using a wire rack set over the tray, it lets hot air circulate around the skewers so the chicken browns rather than steams. If you do not have a rack, turn the skewers a bit more often.
A small saucepan is handy if you want to thicken the glaze a touch, plus a brush for layering it on. Tongs are useful too, because pulling skewers out with an oven glove is a special kind of chaos.
Instructions
Prep the skewers and grill
- If using wooden skewers, soak in cold water for 30 minutes.
- Heat the oven grill to high and position a rack about 10 to 12 cm from the heat.
- Line a tray with foil. Place a wire rack on top if you have one, then lightly oil it.
Mix the honey sriracha glaze
- In a bowl, whisk together sriracha, honey, soy sauce, rice vinegar, neutral oil, garlic, salt and black pepper.
- Taste and adjust, more honey to soften, more vinegar to brighten.
Marinate the chicken
- Add chicken to the bowl and mix until well coated.
- Cover and marinate for 20 to 30 minutes at room temperature, or up to 12 hours in the fridge.
- If chilled, bring it out for 20 minutes before cooking.
Thread and grill the skewers
- Thread chicken onto skewers, leaving small gaps between pieces.
- Lay skewers on the rack or tray.
- Grill for 6 minutes, then turn. Grill for another 5 minutes.
Glaze in layers for stickiness
- Brush skewers with more glaze, then grill for 1 to 2 minutes.
- Turn, brush again, then grill for another 1 to 2 minutes.
- The chicken should be cooked through, sticky at the edges and lightly charred in places.
Finish and serve
- Rest for 2 minutes.
- Scatter over spring onions and sesame seeds.
- Serve with lime wedges.
Technique Notes
Honey and high heat can be a tricky relationship. The reason I glaze in the final few minutes is simple, sugar catches quickly under the grill. Cooking the chicken almost all the way first lets you focus on building stickiness at the end without sacrificing juicy meat.
Using a wire rack is a small upgrade that makes a big difference. When air can circulate, the glaze sets more evenly and you get better browning. If you are cooking straight on a tray, the underside can stay a bit wet, so be extra diligent with turning.
Serving Suggestions
These skewers love crunchy sides. I often do a quick cucumber salad with rice vinegar and a pinch of salt, or a slaw with lime and a tiny bit of sesame oil. The freshness keeps the glaze from feeling heavy.
If you want a mixed skewer plate, I like pairing these with tandoori yoghurt skewers for tender chicken because the flavours are completely different and the yoghurt cools the heat nicely. If you want another glaze option that feels fragrant and creamy, thai red curry coconut skewers with fragrant glaze are a brilliant second act.
Wine and Beer Pairings
For wine, an off-dry Riesling is ideal, the gentle sweetness calms chilli heat and the acidity cuts through the sticky glaze. If you prefer something a bit fuller, try a chilled Pinot Gris, it has soft fruit that suits honey without turning cloying.
For beer, a crisp pilsner is a great match, the bitterness and fizz reset your palate between sticky bites. A wheat beer also works nicely, it has a soft, bready character that smooths the chilli and makes the garlic taste rounder.
Frequently asked questions
Can I cook honey sriracha chicken skewers on a barbecue?
Yes. Cook over medium heat, turning often. Brush the glaze in the last few minutes only, otherwise the honey will catch too quickly.
How do I stop honey glaze burning under the grill?
Keep the rack a little lower, cook the chicken first, then glaze for the final 3 to 4 minutes in layers. Turning frequently helps too.
Can I make these less sweet?
Yes. Reduce honey to 30 g and add 10 ml extra rice vinegar. The glaze will be less sticky but still nicely spicy.
Can I make the glaze ahead?
Yes, it keeps in the fridge for up to 5 days. Bring it to room temperature and stir before using.
Is sriracha very spicy?
It is usually medium heat, but brands vary. Taste before adding the chicken and adjust with honey, vinegar or a little ketchup if needed.
What can I use instead of soy sauce?
Use tamari for gluten-free, or coconut aminos for a gentler, slightly sweeter savoury note.
Tips for Success: honey sriracha BBQ chicken skewers
Use thighs and keep the pieces evenly sized. Sticky glazes show up uneven cooking, because the smaller pieces can go dry while the larger pieces are still catching colour. Even chunks make the whole tray cook calmly.
Do not skip the rest. Two minutes is enough, but it helps the juices settle and the glaze set. I have eaten one straight off the rack and regretted it, hot sugar sticks, and it is not the fun kind.
Variations
For extra garlic heat, add another clove of garlic and 2 g chilli flakes. It gives you a spikier finish and makes the skewers feel a bit more savoury.
For a citrusy version, add the zest of 1 lime to the glaze and finish with extra lime juice at the table. It brightens the sticky sweetness and makes the sriracha taste sharper and fresher.
Storage and Reheating: honey sriracha BBQ chicken skewers
Cool leftovers, then store in an airtight container in the fridge for up to 3 days. I slide the chicken off the skewers before storing because it reheats more evenly and saves space.
Reheat on a foil-lined tray under the grill for 2 to 3 minutes per side, watching closely so the glaze does not catch. A quick squeeze of lime at the end helps bring the flavours back to life.
Nutrition Information
These skewers are protein-rich, with the main nutritional trade-off being sugar and sodium from the glaze. If you are watching either, reduce honey, choose a lower-salt soy sauce and lean on lime, garlic and chilli for punch instead.
For dietary alternatives, use tamari to keep it gluten-free. For lower sugar, drop honey to 25 g and add 10 ml extra vinegar, you will lose a bit of stickiness but keep the flavour balance.
Honey Sriracha BBQ Chicken Skewers under the Grill
Ingredients Â
- 700 g chicken thighs boneless and skinless, cut into 3 cm chunks
Honey sriracha glaze and marinade
- 70 g sriracha
- 45 g runny honey
- 30 ml light soy sauce
- 15 ml rice vinegar
- 20 ml neutral oil
- 3 cloves garlic finely grated
- 8 g sea salt
- Black pepper to taste
To finish
- 2 spring onions finely sliced
- 10 g sesame seeds toasted
- 1 lime cut into wedges
InstructionsÂ
Prep the skewers and grill
- If using wooden skewers, soak in cold water for 30 minutes. Heat the oven grill to high and position a rack about 10 to 12 cm from the heat. Line a tray with foil. Place a wire rack on top if you have one, then lightly oil it.
Mix the honey sriracha glaze
- In a bowl, whisk together sriracha, honey, soy sauce, rice vinegar, neutral oil, garlic, salt and black pepper. Taste and adjust, more honey to soften, more vinegar to brighten.
Marinate the chicken
- Add chicken to the bowl and mix until well coated. Cover and marinate for 20 to 30 minutes at room temperature, or up to 12 hours in the fridge. If chilled, bring it out for 20 minutes before cooking.
Thread and grill the skewers
- Thread chicken onto skewers, leaving small gaps between pieces. Lay skewers on the rack or tray. Grill for 6 minutes, then turn. Grill for another 5 minutes.
Glaze in layers for stickiness
- Brush skewers with more glaze, then grill for 1 to 2 minutes. Turn, brush again, then grill for another 1 to 2 minutes. The chicken should be cooked through, sticky at the edges and lightly charred in places.
Finish and serve
- Rest for 2 minutes. Scatter over spring onions and sesame seeds. Serve with lime wedges.