Honey Sriracha Chicken Kabobs are THE perfect summer grillin’ recipe. Healthy, easy to prepare, and unbelievably sweet-and-spicy delicious. I’ve been on a big honey sriracha kick lately and so my family is too.
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 in. I’m all in for summer grilling.
We are on a honey sriracha kick lately. I’ve used it to marinate shrimp, salmon, and now these chicken kabobs. The taste is both sweet and spicy, both of which I love dearly – but are SO good together. I was surprised when I made these, along with my Hawaiian kabobs – that my honey sriracha went first. Even Mike loved them, who tends to be more of a SWEET person and usually likes mild spice.
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.
When we put in our deck about ten years ago, we installed a large gas grill in our build-in kitchen. We used it a ton. But when Josh graduated from high school several years ago, we invested in this Big Green Egg. Now we prefer it over our gas grill and wished we would have bought the XL size, instead of the large. The charcoal taste is just way better, and Mike thinks it’s easier to control the heat as well.
My advice? Invest in a BGE the next time you are grill shopping.
Grill this recipe up next: Beef Vegetable Shish Kabobs
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Honey Sriracha Chicken Kabobs are THE perfect summer grillin' recipe. Healthy, easy to prepare, and unbelievably sweet-and-spicy delicious.
- 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
- 1/3 cup honey
- 1/3 cup Sriracha
- 2 Tablespoons rice vinegar
- 1 teaspoon red pepper flakes
- salt and pepper - to taste
Cut chicken breasts into one inch cubes. Place in gallon sized freezer bag or airtight container. Cube onion and bell peppers and store in refrigerator.
In a mixing bowl, combine honey, Sriracha, rice vinegar, red pepper flakes, and salt and pepper.
Reserve 1/2 cup marinade in small bowl and set aside. Pour remaining marinade over cubed chicken breasts.
Place chicken in refrigerator for at least two hours, or overnight.
Let chicken reach almost room temperature before grilling. Skewer chicken and vegetables.
Light grill to 375 degrees. Grill skewered chicken and veggies until done, approximately 7-8 minutes per side.
Serve over rice, and drizzle reserved marinade if desired.