Ingredients
Method
Prep the skewers and grill
- If using wooden skewers, soak them in cold water for 30 minutes. Heat the oven grill to high and position a rack 10 to 12 cm from the heat. Line a tray with foil. If available, place a wire rack on top and lightly oil it.
Mix the honey sriracha glaze
- In a bowl, whisk together sriracha, honey, soy sauce, rice vinegar, neutral oil, garlic, salt, and black pepper. Taste and adjust seasonings; add more honey to soften or more vinegar to brighten.
Marinate the chicken
- Add chicken to the bowl and mix until well coated. Cover and marinate for 20 to 30 minutes at room temperature, or refrigerate for up to 12 hours. If chilled, remove from the fridge 20 minutes before cooking.
Thread and grill the skewers
- Thread chicken onto skewers, leaving small gaps between pieces. Lay the skewers on the prepared rack or tray. Grill for 6 minutes, then turn. Grill for an additional 5 minutes.
Glaze in layers for stickiness
- Brush skewers with additional glaze, then grill for 1 to 2 minutes. Turn, brush again, and grill for another 1 to 2 minutes. Ensure the chicken is cooked through, sticky at the edges, and lightly charred in places.
Finish and serve
- Rest the skewers for 2 minutes. Scatter spring onions and sesame seeds over them. Serve with lime wedges.
Nutrition
Notes
Sriracha varies from brand to brand, some are sweeter, some are sharper and some are noticeably hotter. Taste your mixture before adding the chicken. If it feels too hot, add 10 g more honey and a splash more vinegar to round it out.
I prefer thighs here because honey glazes can be unforgiving, thighs stay juicy even when you push for sticky edges. If you use chicken breast, cut pieces slightly larger and keep a close eye under the grill, it dries out faster.