Sweet & Spicy Glazed Skewers (Print Version)
# Ingredients:
→ Chicken
01 -
2 1/2 pounds (1.13kg) boneless skinless chicken thighs, trimmed and cut into 2 inch/5.1cm pieces (chicken tenders or boneless breasts are fine too)
→ Honey Lime Chicken Marinade/Glaze
02 -
3 tablespoons soy sauce (low sodium is good if you have it)
03 -
6 tablespoons honey or maple syrup
04 -
1 teaspoon lime zest (from one lime)
05 -
3 tablespoons fresh lime juice (from 1 1/2 to 2 limes)
06 -
4 garlic cloves, minced or grated (or 1/2 tsp garlic powder)
07 -
1 1/2 tablespoons grated fresh ginger (about 1 1/2 inch of fresh ginger)
08 -
1 tablespoon vegetable oil
09 -
1 1/2 tablespoons Sriracha sauce (use more or less to taste)
10 -
1 1/4 teaspoons kosher salt
11 -
1/2 teaspoon cornstarch (optional, to thicken to glaze consistency)
→ Garnish
12 -
2 tablespoons chopped cilantro or parsley
13 -
Lime wedges
# Instructions:
01 -
Whisk all marinade ingredients together in a small bowl, or blend them in a food processor until well combined.
02 -
Pour half the marinade (about 1/2 cup) into a sealed zipper bag or container and add chicken pieces. Marinate for 30 minutes at room temperature or 6-12 hours in the refrigerator. Tip: if marinating overnight, leave out the lime juice and increase the zest so it doesn't 'cook' the chicken.
03 -
Set aside the reserved 1/2 cup marinade for glazing/basting. For a thicker glaze-like consistency (optional but recommended), mix 1/2 teaspoon cornstarch into the reserved marinade and microwave for 1 minute.
04 -
Scrape the grill grates clean and spray with oil (or dip a paper towel in oil and rub on grill). Heat grill to medium-high heat. If using wood skewers, soak them for 30 minutes beforehand to prevent burning.
05 -
Thread marinated chicken pieces onto skewers and pat dry (important). Discard the marinade used for marinating. Lightly spray chicken with oil to further prevent sticking. Grill on all sides until chicken is golden brown, turning a couple of times, for 9-12 minutes total (depending on thickness and how tightly packed the skewers are). Baste once or twice with the honey lime glaze while grilling. Chicken is done when an instant thermometer reads 160°F/71°C.
06 -
Let chicken rest, loosely covered with foil, for 5 minutes. If you have any leftover sauce, drizzle it on the chicken or warm it in microwave for 30 seconds and serve on the side. Sprinkle chicken with chopped cilantro or parsley and serve with lime wedges if desired. Can be served hot, at room temperature, or cold.
# Notes:
01 -
Chicken thighs are preferred because they're juicier and less likely to dry out, but breasts work well too when marinated.
02 -
If you don't have a grill, chicken can be broiled in the oven, turning once, for 9-12 minutes, brushing with the glaze.
03 -
This recipe can be made ahead for a crowd and served at room temperature or cold. Or warmed briefly in the microwave for a minute or two (don't overdo it or the chicken will dry out).
04 -
If using bone-in chicken, double the marinade/glaze. You might also want to make extra sauce for dipping or to soak into a side of rice or quinoa.