Description
Honey lime grilled chicken skewers bring Mediterranean zest to summer barbecues with their perfect balance of sweet and tangy flavors. Juicy marinated chicken, kissed by grill flames, promises a delightful meal that will transport diners to sun-drenched coastal landscapes.
Ingredients
Scale
Protein:
- 2.5 pounds (1.13 kilograms) boneless skinless chicken thighs, trimmed and cut into 2-inch pieces
Marinade and Seasoning:
- 6 tablespoons honey or maple syrup
- 3 tablespoons low-sodium soy sauce
- 3 tablespoons fresh lime juice
- 1.5 tablespoons grated fresh ginger
- 4 garlic cloves, minced
- 1.5 tablespoons Sriracha sauce (adjust to taste)
- 1 tablespoon vegetable oil
- 1.25 teaspoons kosher salt
- 1 teaspoon lime zest
Optional Additions:
- 0.5 teaspoon cornstarch for glaze
- 2 tablespoons chopped cilantro or parsley (for garnish)
- Lime wedges (for garnish)
Instructions
- Prepare the marinade by combining all ingredients in a blender or mixing bowl, whisking until smooth and fully incorporated.
- Transfer chicken pieces into a non-reactive container or heavy-duty resealable plastic bag, then pour half of the marinade over the meat, massaging to ensure complete and even coverage.
- Let the chicken marinate at room temperature for 30 minutes, or refrigerate for 6-12 hours; if planning an overnight marinade, omit lime juice to prevent the acid from breaking down the protein fibers.
- Convert the remaining marinade into a glaze by stirring in of cornstarch and heating in the microwave until it thickens slightly.
- Prepare the grill by thoroughly cleaning the grates and lightly coating with cooking oil, then preheat to medium-high heat (375-400°F or 190-204°C).
- If using wooden skewers, submerge them in water for 30 minutes to prevent charring during grilling.
- Remove chicken from marinade and discard the used liquid, then thread the pieces carefully onto pre-soaked skewers, leaving a small space between each chunk for even cooking.
- Grill the skewers, rotating occasionally to ensure uniform browning, cooking for 9-12 minutes total until the chicken reaches an internal temperature of 165°F (74°C).
- After removing from heat, allow the skewers to rest for 4-5 minutes to redistribute internal juices and maintain moisture.
- Plate the grilled skewers, drizzle with reserved glaze, and garnish with fresh chopped cilantro and lime wedges for a vibrant presentation.
Notes
- Marinate chicken carefully to infuse maximum flavor, preventing acid from breaking down protein too quickly.
- Wooden skewers require pre-soaking to avoid charring during intense grilling sessions.
- Cornstarch transforms leftover marinade into a glossy, rich glaze perfect for final drizzling.
- Monitoring internal chicken temperature ensures safe, juicy meat without risking overcooking.
- Fresh herb garnishes like cilantro or parsley elevate presentation and add bright, zesty notes to the final dish.
- Prep Time: 40 minutes
- Cook Time: 12 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Grilling
- Cuisine: Asian
Nutrition
- Serving Size: 6
- Calories: 303 kcal
- Sugar: 18 g
- Sodium: 287 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 0.2 g
- Protein: 23 g
- Cholesterol: 95 mg