Description
Discover how to make delicious Spicy Honey Lime Chicken Skewers that are bursting with flavor! This easy recipe is perfect for grilling season.
Ingredients
- – 2 1/2 pounds (1.13kg) boneless skinless thighs, trimmed and cut into 2 inch (5.1cm) pieces, Note 1 chicken tenders or boneless breasts are fine too
- – Garnish: 2 tablespoons (30 ml) chopped cilantro or parsley; lime wedges
- – 3 tablespoon (45 ml) soy sauce low sodium is good if you have
- – 6 tablespoon (90 ml) honey or maple syrup
- – 1 teaspoon (5 ml) lime zest from one lime
- – 3 tablespoon (45 ml) fresh lime juice from 1 1/2 to 2 limes
- – 4 garlic cloves, minced or grated (or 1/2 tsp (3 ml) garlic powder)
- – 1 1/2 tablespoon (23 ml) grated fresh ginger (about 1 1/2 inch of fresh ginger)
- – 1 tablespoon (15 ml) vegetable oil
- – 1 1/2 tablespoon (23 ml) Sriracha sauce for pretty spicy (use more or less to taste)
- – 1 1/4 teaspoon (6 ml) kosher salt
- – 1/2 teaspoon (3 ml) cornstarch (to thicken to glaze consistency) Optional
Instructions
- CREATE MARINADE/SAUCE: Combine all the marinade components in a small bowl using a whisk, or blend them using a food processor.
- SOAK CHICKEN: Transfer half of this marinade (approximately 1/2 cup) into a zipper bag or container, then add the chicken pieces. Let it soak for 30 minutes at room temperature or between 6 and 12 hours in the refrigerator. Note: If leaving overnight, omit the lime juice and increase the zest to prevent the chicken from becoming ‘cooked’. For the glaze: The remaining 1/2 cup of marinade will be used for brushing. (Optional but recommended: Mix 1/2 teaspoon of cornstarch into the remaining marinade and heat in the microwave for 1 minute for a glaze-like texture. I typically do this). Keep aside.
- GET GRILL READY: Clean the grill and coat it with oil (or use a paper towel dipped in oil to rub the grill). Preheat the grill to medium-high. If using wooden skewers, immerse them in water for 30 minutes beforehand to prevent burning.
- COOK CHICKEN SKEWERS: Thread the marinated chicken onto skewers, ensuring they are dry (this is crucial). Dispose of the marinade that was used for soaking. Lightly coat the chicken with oil to reduce sticking. Cook on the grill, turning occasionally until the chicken is golden brown on all sides, which takes about 9-12 minutes in total (the time may vary based on the thickness and how tightly the skewers are packed), brushing with the honey lime glaze once or twice. An instant-read thermometer should show 160F/71C. Allow the chicken to rest, loosely covered, for 5 minutes.
- PRESENTATION: If any sauce remains, drizzle it over the chicken or warm it in the microwave for 30 seconds before serving. Sprinkle the chicken with chopped cilantro or parsley and offer lime wedges if desired. Serve either hot or at room temperature.
Notes
- Consider using low-sodium soy sauce in the marinade for a healthier option that reduces sodium intake while maintaining flavor.
- Grate the ginger instead of chopping it to intensify the ginger taste in the marinade and enhance the overall flavor.
- When using chicken breasts instead of thighs, be cautious of cooking time as they may cook faster on the grill.
