Honey Sriracha Chicken Skewers

Sticky, sweet, and bright with heat, Honey Sriracha Chicken Skewers are a flavorful hit that caramelizes beautifully on the grill.

Scale

680 g (1.5 lb) boneless, skinless chicken thighs, cut into 3.8 cm (1½-inch) pieces
60 ml (1/4 cup) low-sodium soy sauce
60 ml (1/4 cup) honey
45 ml (3 tbsp) Sriracha
15 ml (1 tbsp) rice vinegar
15 ml (1 tbsp) sesame oil
3 cloves garlic, minced
1 tbsp fresh ginger, grated
1 tsp cornstarch mixed with 15 ml (1 tbsp) water (optional)
1 tsp kosher salt
1/4 tsp black pepper
8–10 wooden skewers, soaked in water
Garnish: 1 tbsp sesame seeds and 2 scallions, thinly sliced

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Make the Marinade and Glaze: In a medium bowl combine honey, Sriracha, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger. Reserve some for finishing the glaze. Whisk until smooth.
Marinate the Chicken: Toss chicken thigh pieces in the marinade. Cover and refrigerate for 30-60 minutes.
Prepare Skewers and Grill: Preheat grill to medium-high. Thread chicken onto soaked skewers. Brush grill grates with oil and place skewers on the grill, cooking for 3-4 minutes per side until charred.
Reduce the Reserved Glaze: Bring the reserved glaze to a simmer. If desired, stir in cornstarch slurry and simmer until glossy.
Finish and Serve: Brush skewers with reduced glaze during the last minute of grilling. Remove from heat and rest before serving with garnish.

For a crispier finish, use an air fryer or broil the skewers for a minute before serving. Store cooked skewers in an airtight container for 3-4 days.