Sriracha Honey Chicken Kabobs

$- 1.5 pounds boneless, skinless chicken thighs - 1/4 cup honey - 1/4 cup Sriracha sauce - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 2 garlic cloves, minced - 1 teaspoon ground ginger - 1 tablespoon lime juice - 1 bell pepper (any color), cut into 1-inch pieces - 1 medium red onion, cut into wedges - Wooden or metal skewers You can swap chicken thighs for chicken breast or pork. For a vegan twist, use tofu. You might also try tempeh or seitan. If you want a different flavor, consider using a sweet chili sauce instead of Sriracha. For a gluten-free option, use tamari instead of soy sauce. For quality chicken, visit a local butcher or a trusted grocery store. Look for chicken that feels firm and has a pink color. When selecting vegetables, pick bell peppers that are firm and vibrant. A red onion should feel heavy for its size and have dry skin. Always choose fresh, in-season produce for the best taste. To make the marinade, mix these ingredients in a large bowl: - 1/4 cup honey - 1/4 cup Sriracha sauce - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 2 minced garlic cloves - 1 teaspoon ground ginger - 1 tablespoon lime juice Stir until everything blends well. Add the chicken cubes and coat them nicely with the marinade. Cover the bowl and put it in the fridge. Let it marinate for at least 30 minutes. For a stronger flavor, you can marinate it for up to 2 hours. If you use wooden skewers, soak them in water for at least 30 minutes. This step stops them from burning on the grill. If you choose metal skewers, you can skip this step. Metal skewers are reusable and won't catch fire. Once the chicken is marinated, it’s time to thread the ingredients. Take a skewer and add chicken, bell pepper pieces, and onion wedges. Alternate the pieces to create a nice look. Make sure not to pack them too tightly. This way, they cook evenly and get nice grill marks. Preheat your grill to medium-high heat. Place the kabobs on the grill and cook them for about 10 to 12 minutes. Turn them every few minutes. The chicken should be cooked all the way through. It should not be pink in the center. The vegetables should also have nice grill marks. In the last few minutes of grilling, take any leftover marinade and brush it over the kabobs. This adds an extra layer of flavor and makes them shine. Glazing is important because it enhances the taste and makes the kabobs look great. When the kabobs are ready, take them off the grill and let them rest for a couple of minutes. Serve them warm with sides like rice, a fresh salad, or flatbread. For a beautiful dish, place the kabobs on a large platter with fresh lettuce or herbs. Drizzle extra Sriracha or honey on top just before serving for a stunning finish. - Cooking tips for juicy chicken: Start with chicken thighs. They stay moist and tender. Marinate the chicken for at least 30 minutes. This adds flavor and moisture. Use a mix of honey and Sriracha for a sweet and spicy kick. Ensure your grill is hot before adding kabobs. This helps to sear the meat quickly. - Avoiding common grilling mistakes: Don't overcrowd the skewers. Leave space between the pieces. This allows heat to circulate. Always check for doneness. Chicken should reach 165°F in the center. If you see pink, keep grilling. - Adding herbs or spices to the marinade: Fresh herbs like cilantro or basil work well. Add them to the marinade for extra freshness. You can also try a pinch of cumin or smoked paprika. These will give your kabobs a unique taste. - Experimenting with different sauces: While Sriracha and honey are great, consider other options. Try teriyaki sauce for a sweet Asian twist. Or use barbecue sauce for a smoky flavor. You can even mix sauces for a unique blend. - Oven roasting instructions: Preheat your oven to 400°F. Arrange the kabobs on a baking sheet lined with foil. Roast for about 15-20 minutes. Turn them halfway through for even cooking. - Stovetop alternatives: If you don't have a grill, use a skillet. Heat some oil over medium-high heat. Cook the kabobs for about 10 minutes, rotating often. This method gives a nice sear while keeping the chicken juicy. {{image_2}} You can swap out chicken for beef or shrimp. Beef adds a rich flavor, while shrimp cooks fast and soaks up the marinade well. If you want a vegetarian dish, try using firm tofu or tempeh. These options work great with the same marinade. If you love sweet and spicy, try adding more honey or Sriracha. You can also blend in some mango or pineapple juice for a fruity kick. This makes the kabobs sweeter and adds a bright flavor. Experiment with different spice levels to find what suits you best. Use seasonal vegetables like zucchini, cherry tomatoes, or mushrooms. These add color and texture to your kabobs. You can also use fruits like peaches or pineapples. The fruit caramelizes on the grill, adding a sweet touch that pairs well with the spicy chicken. To keep your kabobs fresh, store them in the fridge. Use an airtight container for best results. They will stay good for up to three days. If you want to save them longer, freeze the kabobs. Wrap them tightly in plastic wrap or foil. Place them in a freezer-safe bag. They can last for up to three months in the freezer. When you're ready to eat your leftovers, reheat them safely. You can use the microwave or the oven. If using a microwave, place kabobs on a plate and cover them. Heat in 30-second bursts until warm. For the oven, preheat it to 350°F (175°C). Place kabobs on a baking sheet and heat for about 10-15 minutes. This will help keep the flavors and textures nice. Preparing kabobs ahead of time is easy. You can marinate the chicken and store it in the fridge. This makes your cooking time faster on busy days. Portion out the chicken and veggies for meal plans. Use small containers to keep everything organized. This way, you can grab and go when you need a quick meal. I recommend marinating the chicken for at least 30 minutes. For the best flavor, you can go up to 2 hours. This lets the chicken soak in all the tasty flavors of honey, Sriracha, and spices. You can serve many delicious sides with kabobs. Here are some ideas: - Steamed rice - Fresh salad - Grilled corn - Flatbread - Couscous These sides complement the kabobs well and balance the flavors. Yes, you can make kabobs in the oven! Preheat your oven to 400°F (200°C). Place the kabobs on a baking sheet lined with foil. Bake for about 15-20 minutes, turning halfway through. This method works well if you can't grill outside. The kabobs have a nice kick from the Sriracha. If you prefer less spice, you can adjust the amount of Sriracha in the marinade. You can also mix in more honey to balance the heat. Feel free to experiment with different sauces! Here are some great options: - Teriyaki sauce - Barbecue sauce - Garlic sauce - Sweet chili sauce These can change the flavor and add a fun twist. To keep veggies from burning on the grill, try these tips: - Cut veggies into larger pieces. - Soak wooden skewers before using. - Brush with olive oil to add moisture. - Grill on a lower heat setting. These steps help veggies cook evenly without burning. In this blog post, we explored making delicious Sriracha Honey Chicken Kabobs. You learned about the key ingredients and their replacements. We looked at sourcing quality items and step-by-step grilling tips. I shared secrets for perfecting flavor and various cooking methods, plus storage tips for leftovers. Enjoy your kabob-making journey! Keep experimenting with flavors and ingredients. Your meals will be tasty and fun!$

Elevate your grilling game with these irresistible Sriracha Honey Chicken Kabobs! Bursting with flavor from sweet honey and spicy Sriracha, this easy recipe is perfect for summer cookouts or a weeknight dinner. Marinate chicken with a delicious blend of flavors, skewer with vibrant veggies, and grill to perfection. Get ready to impress your guests! Click to explore this tasty recipe and make your next meal unforgettable!

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Ingredients

1.5 pounds boneless, skinless chicken thighs, cut into 1-inch cubes

1/4 cup honey

1/4 cup Sriracha sauce

2 tablespoons soy sauce

1 tablespoon sesame oil

2 garlic cloves, minced

1 teaspoon ground ginger

1 tablespoon lime juice

1 bell pepper (any color), cut into 1-inch pieces

1 medium red onion, cut into wedges

Wooden or metal skewers

Instructions

Marinate the Chicken: In a large mixing bowl, combine honey, Sriracha, soy sauce, sesame oil, minced garlic, ground ginger, and lime juice. Stir until well mixed. Add the chicken cubes to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.

Prepare the Skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill. This step is not necessary for metal skewers.

Assemble the Kabobs: Once the chicken is marinated, thread the chicken, bell pepper pieces, and onion wedges onto the skewers, alternating as desired. Do not pack them too tightly to ensure even cooking.

Grill the Kabobs: Preheat the grill to medium-high heat. Place the kabobs on the grill and cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and no longer pink in the center, and the vegetables have nice grill marks.

Final Glaze: In the last couple of minutes of cooking, brush any remaining marinade over the kabobs for an extra layer of flavor.

Serve: Remove the kabobs from the grill and let them rest for a couple of minutes. Serve warm with your favorite sides such as rice, a fresh salad, or flatbread.

Prep Time: 15 mins | Cook Time: 12 mins | Total Time: 42 mins | Servings: 4

- Presentation Tips: Serve the kabobs on a large platter lined with fresh lettuce or herbs for color. Drizzle additional Sriracha or honey on top just before serving for a striking finish!