Honey Sriracha BBQ Chicken Skewers under the Grill

Sriracha, honey and soy make a quick marinade and a shiny glaze that sets fast under the oven grill. Grill the skewers, turn, then brush in thin layers for stickiness without burning. Finish with spring onion, sesame seeds and lime wedges.

Course Main Course

Cuisine Korean

Keyword glazed chicken, honey sriracha, oven grill, sticky skewers, sweet heat

Prep Time 15

Cook Time 15

Servings Servings

Calories 449

Author Kitchen Team @ Spooning and Forking

Ingredients

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

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.

Notes

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.

Nutrition