Honey Sriracha Chicken Skewers

These chicken skewers are a breeze to make, requiring just five simple ingredients for a marinade that pulls double duty as a sensational glaze. With only 20 minutes of marinating time needed, you can have a quick and delicious meal on the table in no time. The perfect balance of sweet, spicy, and savory flavors makes these a crowd-pleaser every time.

Instructions

1. 1

   Cut the chicken thigh fillets into 2cm / 4/5" cubes.

2. 2

   In a bowl, mix together the honey, Dijon mustard, soy sauce, crushed garlic, sriracha, and salt until the marinade is smooth.

3. 3

   Transfer 4 tablespoons of this marinade into a small separate bowl; this will be your "Reserved Marinade" for basting later.

4. 4

   Add the cubed chicken to the bowl with the remaining marinade. Toss to coat the chicken completely and set it aside to marinate for at least 20 minutes, or up to overnight in the refrigerator for a deeper flavor.

5. 5

   Thread the marinated chicken cubes onto skewers. Discard any remaining marinade in the bowl. I used 14 small skewers, each about 7 inches (18cm) long, with about 4 pieces of chicken on each.

6. 6

   Heat the oil in a BBQ or a large skillet over medium heat. Place the skewers on the grill and cook the first side for about 2 1/2 minutes, then turn them over.

7. 7

   Generously baste the cooked side (which is now facing up) with the reserved marinade. After another 2 1/2 minutes, turn the skewers again and quickly baste the other side generously with the reserved marinade. Immediately turn them one more time and cook for just a few seconds before transferring them to a plate.

8. 8

   For an extra boost of flavor, baste the skewers one more time on the plate with the reserved marinade before serving. Serve immediately with a side of rice or salad.

Recipe Notes

• While you can use chicken breast fillets, chicken thighs are recommended because the fat in them helps create a more beautiful glazed appearance. If you opt for breast fillets, you may want to use an extra tablespoon of oil during cooking to help achieve that same glazed look.

• You might find it unusual to use mustard in an Asian-style marinade, but rest assured, you won't taste it! It works wonders by helping to thicken the sauce into a perfect glaze and adding an extra layer of flavor complexity.

• The glaze adds a fantastic flavor, so marinating the chicken for just 20 minutes is sufficient. However, if you have more time, feel free to marinate for longer. Be sure to keep the Reserved Marinade for basting in the refrigerator until you are ready to cook.

• The genius behind this recipe is using the reserved marinade to baste the skewers after they are already cooked. This way, they only need a few seconds on the heat to caramelize the sauce without any worry about cooking a sauce that has been in contact with raw chicken.