Two Kooks In The Kitchen

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Spicy Honey-Lime Chicken

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Spicy Honey-Lime Sriracha ChickenIf you like the combination of sweet, spicy, garlic and citrus, you’ll love this Spicy Honey-Lime Chicken recipe.  I have made it with chicken skewers (as originally intended)  but my first choice would be boneless thighs – skewered or not – because they are so flavourful, they absorb the marinade well and they tend to stay moister than breasts.   I think the recipe would also work well with pork skewers, tenderloin or chops.

Here are a couple of tips for this recipe:

  • Use shortcuts if you want e.g.
    • instead of grating ginger and garlic, you can use the mini frozen cubes as seen in our “Make My Life Easier in the Kitchen” Tips.
    • or substitute 1/2 teaspoon garlic powder for the fresh garlic.
    • blend the marinade with a whisk instead of a blender or food processor.
  • The recipe can be made ahead for a crowd and served at room temperature.
  • For appetizers, cut the chicken into small pieces and thread on small wooden skewers or toothpicks.
  • The original recipe calls for 1 1/2 tablespoons of sriracha.  That is way too spicy for me, so I reduced the amount in my recipe to 1 tablespoon.  It’s still has a good kick, but if you’re they type to drown your food in hot sauce, by all means, add some more.  Or reduce the sriracha even further if you need to.

This recipe was adapted from the original recipe by Jennifer Segal at Once Upon a Chef. Thank you!

Spicy Honey-Lime Chicken Recipe

Created by on August 28, 2016

Spicy Honey-Lime Sriracha Chicken This spicy honey-lime chicken is delicious and versatile. The recipe can be used with chicken thighs (my fave), breasts, skewers or even bone in chicken.

  • Prep Time:6h 10m
  • Cook Time:15m
  • Serves: 4

Ingredients

  • 2 1/2 pounds boneless skinless thighs (or breasts), trimmed and cut into 2 inch pieces
  • garnish: 2 tablespoons chopped cilantro; lime wedges

Marinade/Sauce

  • 3 tablespoons soy sauce
  • 6 tablespoons honey (1/4 cup + 2 tablespoons)
  • 1 teaspoon zest from one lime
  • 3 tablespoons fresh lime juice (about 1 1/2 to 2 limes)
  • 4 garlic cloves, minced or grated (or 1/2 tsp garlic powder)
  • 1 1/2 tablespoons grated fresh ginger (about 1 1/2 inch square piece)
  • 1 tablespoon vegetable oil
  • 1 tablespoon Sriracha sauce (or more or less to taste)
  • 1 1/4 teaspoons salt

Instructions

  1. MAKE THE MARINADE/SAUCE: Blend all marinade ingredients in a food processor or blender (or just use a whisk).
  2. MARINATE THE CHICKEN: Reserve 1/2 cup of marinade to use for basting and sauce. (Optional: Mix 1/2 teaspoon cornstarch into reserved marinade and microwave for 1 minute to make a glaze-like consistency.) Set aside. Pour the rest of the marinade and the chicken in a sealed freezer bag. Let marinate in the fridge for 6 hours or overnight.
  3. GRILL THE CHICKEN SKEWERS: Skewer chicken pieces onto metal skewers and pat dry. Discard the marinade used for marinating. If using wood skewers, soak them for 30 minutes beforehand to avoid burning. Spray the grill with oil spray and heat the grill to medium-high. I also lightly spray the chicken directly to avoid sticking. Grill the chicken on all sides until golden brown, for 9-12 minutes in total, basting once or twice with the honey lime sauce. ALTERNATIVELY, chicken can be BROILED in the oven, turning once, for 9-12 minutes.
  4. SERVE: With any leftover sauce, drizzle on the cooked chicken or warm it in the microwave and pass separately. Sprinkle chicken with cilantro and serve with lime wedges if desired.
  5. Note: Instead of skewers, this recipe can also be made with chicken breasts or thighs (not cut into pieces). If using bone-in chicken pieces, I suggest doubling the marinade.

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