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!
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!
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, ya’ll!
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 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:
Prep chicken. Cube the chicken into one inch cubes. Place in a freezer bag.
Make marinade. Combine marinade ingredients – the 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.
Prep veggies. Chop onions and peppers into bite sized pieces.
Assemble skewers. Rotate chicken, onions, and peppers on skewers, and place on a large baking sheet.
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.
Serve. Serve chicken kabobs over rice, and drizzle with reserved marinade. Enjoy!
What to serve with chicken kabobs
- Side of rice – like plain white or brown rice, or try my Cilantro Lime Rice to kick it up.
- A simple side dish – some roasted broccoli or grilled asparagus.
- A salad – like this Kale and Quinoa Salad or a simple Arugula Caprese Salad.
- Cocktails? Try my Frozen Pina Coladas, Blueberry Mojitos, or the best Classic Skinny Margaritas!
Kitchen Tools used for this recipe:
- Global 7-inch Knife – Favorite kitchen knife.
- Kabob Skewers – Used to grill the steak kabobs.
- Stainless-Steel Grill Tongs 17-inch – Our go-to tongs for grilling all the things.
Honey Sriracha Chicken Kabobs
- 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.