Honey Sriracha Chicken Kabobs

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Honey Sriracha Chicken Kabobs are THE perfect summer grilling recipe. Healthy, easy to prepare, and a wonderful sweet-and-spicy flavor.

For another recipe using my delicious honey sriracha sauce, try my Honey Sriracha Shrimp Bowls next!

The honey sriracha chicken kabobs on a wooden board with white parchment.

Big Green Egg Chicken

Who doesn’t love a new way to prepare chicken on the barbie? Yes? I’m loving this spicy recipe, but also recommend my regular Grilled Chicken Skewers (with a delicious marinade), as well as my Grilled Chicken Caprese!

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Summertime Grilling

I love summertime grilling. Since we live in Texas, we can pretty much grill all year round. But even when we lived up north, we grilled as often as we could, even in the snow at times. So yes, we’re pretty spoiled to be able to grill whenever we want, although we do it way more in the summer months.

Here’s what I think about…

  • hot, sticky weather
  • pool time with the boys
  • the taste of a cold beer alongside the grill
  • special guests to feed
  • listening to the Beach Boys 😀
  • and the smells of a grill cooking up something yummy for dinner

Let’s light up the grill, y’all!

A serving of rice with two chicken kabobs with honey sriracha sauce.

Ingredients needed for Honey Sriracha Chicken Kabobs:

This recipe is really easy and perfect for long hot summer days. You’ll need just a handful of ingredients!

  • Chicken – You’ll need two pounds of skinless, boneless chicken breasts.
  • Onion – One large yellow onion is needed (or red onion works too).
  • Bell Pepper – Use about two bell peppers – any color.
  • Honey – This will balance out the spicy.
  • Sriracha – And this balances out the sweet.
  • Vinegar – I use rice vinegar.
  • Seasonings – A sprinkle of salt and pepper to taste. Sometimes I had a tiny pinch of red pepper flakes, because I like SPICY, but enter with caution. You can also use some seasoned salt while grilling if desired.

How to make Honey Sriracha Chicken Kabobs:

Step 1
Prep chicken. Cube the chicken into one-inch cubes. Place in a freezer bag.

Step 2
Make marinade. Combine marinade ingredients – honey, sriracha, vinegar, and seasonings in a bowl and mix well. Pour over the chicken (reserving about 1/4 cup) and seal bag tightly. Place chicken in the refrigerator for at least an hour or more.

Step 3
Prep veggies. Chop onions and peppers into bite sized pieces.

Step 4
Assemble skewers. Rotate chicken, onions, and peppers on skewers, and place on a large baking sheet.

Step 5
Grill. Light an outdoor grill to about 375 degrees. When hot, grill skewers, rotating to cook on all sides. Remove from the grill when the chicken is cooked through. A digital thermometer should read 160 – 165 degrees.

A shot of the Big Green Egg with the kabobs on the grill.

Step 6
Serve. Serve chicken kabobs over rice, and drizzle with reserved marinade. Enjoy!

A bowl of the kabobs in a bowl, with a gray napkin.

What to serve with chicken kabobs

Closeup on the grilled chicken kabobs.

Kitchen Tools used for this recipe:

xoxo ~Sue

A closeup ont he honey sriracha chicken kabobs.

Honey Sriracha Chicken Kabobs

Honey Sriracha Chicken Kabobs are THE perfect summer grilling recipe. Healthy, easy to prepare, and a wonderful sweet-and-spicy flavor.
5 from 3 votes
Print Pin Rate
Course: Main Dish
Cuisine: American
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 5 servings
Calories: 299kcal
Author: Sue Ringsdorf


  • 2 pounds boneless, skinless chicken breasts – cubed
  • 1 large yellow onion – cubed
  • 1 large red bell pepper – cubed
  • 1 large green bell pepper – cubed
  • rice – to serve

For the marinade:

  • 1/3 cup honey
  • 1/4 cup Sriracha
  • 2 Tablespoons rice vinegar
  • a pinch of red pepper flakes – only if you love extra SPICY!
  • salt and pepper – to taste
  • seasoned salt – for grilling, if desired


  • Cut chicken breasts into one inch cubes. Place in gallon sized freezer bag or airtight container.
  • In a mixing bowl, combine honey, Sriracha, salt and pepper. Reserve 1/4 cup marinade in small bowl and set aside. Pour remaining marinade over cubed chicken breasts, and place in refrigerator for about an hour or more.
  • Cube onion and bell peppers.
  • Let chicken reach almost room temperature before grilling. Assemble chicken and vegetables on skewers.
  • Light grill to 375 degrees. When hot, grill chicken kabobs until done, rotating to all sides. Use seasoned salt or garlic salt, if desired. When done, a digital thermometer should read 160-165 degrees.
  • Serve kabobs over rice, and drizzle reserved marinade.


  • Chicken is technically done at 165 degrees F. I normally pull it off the grill a little bit earlier to account for carry-over cooking. 
  • You can easily reduce the spiciness of this recipe by adding more honey or less sriracha sauce in the marinade.
  • We like this over white or brown rice, alongside some grilled veggies and/or a salad.


Calories: 299kcal | Carbohydrates: 24g | Protein: 39g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 532mg | Potassium: 849mg | Fiber: 2g | Sugar: 22g | Vitamin A: 1223IU | Vitamin C: 81mg | Calcium: 21mg | Iron: 1mg
Tried this recipe?Mention @Suebeehomemaker or tag #suebeehomemaker!


  1. Served these at a summer gathering, they were a huge hit!! The spice was perfect and the sweet was just right!!

    1. Suebee Homemaker says:

      So glad you enjoyed the kabobs, Shari! 🙂

  2. Super healthy and so simple! I love grilling and this recipe gets a ? every time!

5 from 3 votes (1 rating without comment)

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