Honey Sriracha Chicken Skewers

You only need 5 ingredients to create a marinade for these skewers that also doubles as an amazing glaze! Only 20 minutes are needed to marinate. The perfect balance of sweet, spice and savoury.

Preparation: 15 minutes

Cook in 10 minutes

Total: 25 Minutes

Servings 4

Spice Level: Medium

Ingredients for Honey Sriracha Chicken Skewers

• Chicken thigh fillets – 1.5 lb/750g (Note 1)

Marinade Glaze

• 1/3 cup honey
• 2 tbsp Dijon mustard (Note 2)
• 4 tbsp soy sauce
• 2 crushed garlic cloves
• Frank’s, adjust the amount to your taste. Frank’s, adjust the amount to your liking
• 1/4 teaspoon salt

To cook

• I used vegetable oil.

Instructions

1. Cut the chicken into cubes of 2cm/4/5″.
2. In a large bowl, combine all the ingredients for the Marinade until they are smooth.
3. Transfer 4 tablespoons (Reserved Marinade) into a small dish (“To be used for basting”).
4. Mix the chicken with the remaining Marinade. Mix well to coat, and leave to marinate for up to 20 minutes. (Note 3)
5. Discard Marinade from the bowl and thread chicken onto skewers. I used 14 small skewers, each about 18cm/7″ in length. Each skewer had 4 pieces of chicken.
6. Oil can be heated in a skillet or BBQ over medium heat. Place the skewers onto the grill and cook for 2 1/2 minutes on the first side before turning them.
7. Reserved Marinade generously bastes the COOKED face that is now facing upwards. After 2 1/2 mins, flip the skewers over and generously baste the other surface with Reserved Marinade. Turn immediately. Cook for only a few moments, then transfer onto a plate. (Note 4)
8. Serve the reserved Marinade after basting the skewers one last time on the plate.
9. I served it with Cilantro/Coriander Lime rice (Note 5).

Recipe Notes

1. If you prefer, you can use breast filets, but the look won’t be the same because the thigh fillets have more fat. If you’re using breast fillets, I recommend adding an extra tablespoon of cooking oil to make the glaze.

2. It may seem strange to use mustard in a marinade of this type, but it is not noticeable. It thickens the sauce, making it into a glaze.

3. You don’t have to marinade these skewers for more than 20 minutes, but you can do so if you wish. The marinade can be kept in the refrigerator until you are ready to cook.

4. This recipe uses the Reserved Marinade as a basting sauce ONCE the skewers are cooked. The skewers only take seconds to caramelise.

5. In order to make the Coriander/Cilantro lime rice that is shown, I put 1 cup of long-grain rice and 1 1/2 cups water in a saucepan with a lid on over medium heat. Turn it down to low after bringing it to a simmer. Cook it for 12 minutes and then remove from the heat. Let it rest for 10 more minutes. Stir in 1/4 cup of chopped coriander, lime zest jui,ce and a pinch of salt.

6. Nutrition per serving assuming 4 portions.

Nutrition Information:

Serving:254gCalories:387cal (19%)Carbohydrates:16.9g (6%)Protein:38.1g (76%)Fat:15.4g (24%)Saturated Fat:3.1g (19%)Cholesterol:158mg (53%)Sodium:1349mg (59%)Potassium:66mg (2%)Fiber:23.6g (98%)Sugar:38.1g (42%)Vitamin C:0.8mg (1%)Calcium:10mg (1%)Iron:2.5mg (14%)