Print

Flavorful Grilled Honey Sriracha Chicken Skewers with Mango Salsa

grilled honey sriracha chicken skewers - featured image
Print Recipe

These grilled chicken skewers feature a sticky honey sriracha glaze balanced with a fresh, vibrant mango salsa, perfect for summer gatherings and quick weeknight meals.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch chunks
  • 2 tablespoons honey
  • 2 tablespoons sriracha sauce
  • 2 tablespoons soy sauce (low sodium preferred)
  • 1 tablespoon rice vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger (optional)
  • Salt and black pepper, to taste
  • 1 large ripe mango, peeled and diced
  • 1/2 red bell pepper, finely diced
  • 1/4 cup red onion, finely chopped
  • 1 small jalapeño, seeded and minced (optional)
  • 2 tablespoons fresh cilantro, chopped
  • Juice of 1 lime
  • Salt to taste

Instructions

  1. Prepare the marinade by whisking together honey, sriracha, soy sauce, rice vinegar, minced garlic, and grated ginger in a medium bowl.
  2. Trim chicken thighs into 1.5-inch chunks, season with salt and pepper, then toss in the marinade. Cover and refrigerate for at least 30 minutes, preferably up to 1 hour.
  3. While chicken marinates, dice mango, red bell pepper, and red onion finely. Mince jalapeño if using, chop cilantro, then mix all with lime juice and a pinch of salt. Chill until serving.
  4. If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning.
  5. Thread chicken pieces onto skewers, leaving space between chunks for even cooking.
  6. Preheat grill to medium-high heat (around 400°F). Lightly oil the grates to prevent sticking.
  7. Grill skewers for 12-15 minutes, turning every 3-4 minutes. Brush reserved marinade on chicken after each turn to build a caramelized glaze. Watch for flare-ups and move skewers if needed.
  8. Check doneness with a meat thermometer; chicken is done at 165°F internal temperature and juices run clear.
  9. Let skewers rest for 5 minutes off the heat. Serve hot topped with fresh mango salsa.

Notes

Soak bamboo skewers for at least 30 minutes to prevent burning. Use a meat thermometer to ensure chicken reaches 165°F. Brush marinade frequently while grilling to build a sticky glaze. Watch for flare-ups and move skewers as needed. Fresh lime juice brightens the mango salsa. For gluten-free, substitute soy sauce with tamari. Can bake skewers at 425°F if no grill is available.

Nutrition

Keywords: grilled chicken skewers, honey sriracha chicken, mango salsa, summer recipe, easy grilling, spicy chicken, backyard BBQ

Find it online: https://novanosh.com/flavorful-grilled-honey-sriracha-chicken-skewers-recipe-with-easy-mango-salsa/