Name: Honey Sriracha Chicken Kabobs
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 2 pounds boneless, skinless chicken breasts (- cubed); 1/2 large yellow onion (- cubed); 1/2 large red bell pepper (- cubed); 1/2 large green bell pepper (- cubed); rice (- to serve); 1/3 cup honey; 1/3 cup Sriracha; 2 Tablespoons rice vinegar; 1 teaspoon red pepper flakes; salt and pepper (- to taste); seasoned salt (- for grilling, if desired)

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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.

Three honey sriracha chicken kabobs on a large bowl of rice, with other kabobs in the background.

I love summer grilling. Since we live in Texas, we can pretty much grill all year round.

But there is something about summertime.

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

I’m all in for summer grilling.

Three Honey Sriracha Chicken Kabobs on a white tray.

Ingredients needed for Honey Sriracha Chicken Kabobs:

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 1.5 to 2 bell peppers – any color.
Honey – This will balance out the spicy.
Sriracha – And this balances out the sweet.
Vinegar – I use rice vinegar.
Seasonings – Red pepper flakes (optional), kosher salt, and freshly ground black pepper. 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 1/3 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 165 degrees.
Serve. Serve chicken kabobs over rice, and drizzle with reserved marinade.

A shot of a Big Green Egg cooking the kabobs.

Summer grilling is the BEST.

We’ve always been big on grilling. 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. The problem is sometimes it gets SO hot in Texas, especially when you are hovering over the BGE flipping and rotating. But that’s ok, because the food always tastes better.

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.

Grill this recipe up next: Grilled Steak Kabobs with Vegetables

Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue