Honey Sriracha Chicken Kabobs

5 from 3 votes

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

Course Main Dish

Cuisine American

Keyword chicken kabobs, honey sriracha chicken

Prep Time 30

Cook Time 20

Total Time 50

Servings servings

Calories 299kcal

Author Sue Ringsdorf

Cut chicken breasts into one inch cubes. Place in gallon sized freezer bag or airtight container.
In a mixing bowl, combine honey, rice vinegar, 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.
1/3 cup honey, 2 Tablespoons rice vinegar, 1/4 cup Sriracha , salt and pepper, a pinch of red pepper flakes
2 pounds boneless, skinless chicken breasts
Cube onion and bell peppers.
1 large yellow onion, 1 large red bell pepper, 1 large green bell pepper
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.
seasoned salt
Serve kabobs over rice, and drizzle reserved marinade.
rice

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.