Spicy Honey Garlic Chicken Skewers (Printable)

Tender chicken cubes in sweet-spicy honey garlic marinade, grilled until lightly charred and caramelized.

# What You Need:

→ Chicken & Marinade

01 - 1.5 lbs boneless, skinless chicken breast or thighs, cut into 1.5-inch cubes
02 - 0.25 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 (such as Sriracha)
07 - 1 tablespoon apple cider vinegar or rice vinegar
08 - 1 teaspoon smoked paprika
09 - 0.5 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)

# How To Cook:

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. Thread marinated chicken onto skewers, shaking off excess marinade. Reserve any leftover marinade for basting.
04 - Preheat grill to medium-high heat. Lightly oil the grates. Grill chicken skewers for 6 to 8 minutes, turning occasionally and basting with reserved marinade, until cooked through and lightly charred.
05 - Transfer to a plate, sprinkle with cilantro or parsley and sesame seeds if desired. Add a squeeze of fresh lime and serve hot.

# Expert Tips:

01 -
  • The marinade does double duty creating juicy chicken and a sticky glaze that caramelizes beautifully on the grill
  • Everything comes together in under 40 minutes but tastes like you spent all day planning it
02 -
  • Wooden skewers must soak for the full 30 minutes or they will catch fire and ruin your dinner
  • Let the grilled chicken rest for 3 minutes before serving so the juices redistribute
03 -
  • Pat chicken dry before adding to marinade for better adhesion and searing
  • The glaze burns fast so watch closely during the last 2 minutes

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