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Home » RECIPE » Dinner » Chicken » Sweet & Spicy Chicken Skewers

Sweet & Spicy Chicken Skewers

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By: Shinee Published: 8/17/2020Updated: 6/08/2021

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These sweet and spicy chicken skewers are ridiculously easy to make, yet super tasty! Without Sriracha, it’s a huge hit with little ones too!

Raise your hand if you love sweet & spicy combination!! Yes, I thought you’re a fan!!

Even if you’re not into spicy food, or someone in the family doesn’t like it, these chicken skewers are still pretty delicious without Sriracha! 

My kids (4 and 2) are huge fans of these skewers. They call it “sweet chicken on sticks”! Oh is it fun to serve it to them!!!

Table of Contents

  • Sweet & spicy chicken skewers ingredients:
  • How to make sweet & spicy chicken skewers:
  • What to serve with chicken skewers:
  • Sweet & Spicy Chicken Skewers

Sweet & spicy chicken skewers ingredients:

  • Chicken – You can totally use dark cuts for this recipe, but I usually use boneless, skinless chicken breast, because it cooks fast!
  • Garlic and ginger add so much flavor to this chicken dish. 
  • Honey is also essential ingredient for the sauce. I highly recommend using raw honey, as it’s more flavorful and natural. (Did you know regular commercial honey in the grocery stores is more honey-flavored corn syrup than honey? Check out the ingredient list!)
  • Soy sauce – I use regular Kikkoman’s All-Purpose soy sauce. This informative article talks about different types of soy sauce. 
  • Sriracha adds that nice kick! But as mentioned above, you can completely omit it to keep it kid-friendly.
  • Garnishes, like lime and cilantro, add great flavor, but completely optional.

How to make sweet & spicy chicken skewers:

So I have to admit, this’s hardly a recipe. I basically mix bunch of Asian flavors into a quick sauce, marinate the chicken pieces in the said sauce and bake, or grill, or air-fry them!

Not that you need any step-by-step photos for this recipe, but here they are anyway just to demonstrate how easy they are to make!

Tip

If using wooden skewers, make sure to soak them in water for at least 30 minutes to prevent burning.

You don’t even have to thread them if you don’t want to. But my kids love them on sticks, so I usually do.

What to serve with chicken skewers:

These chicken skewers are so versatile and pairs perfectly with pretty much anything.

Here’re my top suggestions:

  • Any kind of rice (here’s how to cook rice in Instant Pot)
  • Quinoa or pearl couscous
  • Cucumber mango salad
  • Or serve it as an appetizer with lime wedges
Sweet-Spicy-Chicken-Skewers-10

Sweet & Spicy Chicken Skewers

These sweet and spicy chicken skewers are ridiculously easy to make, yet super tasty! It’s a fun way to cook chicken breast, and if you omit Sriracha, it’s still plenty delicious and a huge hit with little ones!
5 from 2 votes
serves: 4 servings
Prep: 35 minutes
Cook: 15 minutes
Total : 50 minutes
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Ingredients

  • 1 lb chicken breast boneless, skinless

For marinade:

  • 1/4 cup raw honey
  • 2 tablespoons Sriracha Note 1
  • 2 tablespoons soy sauce Note 2
  • 1 tablespoon olive oil
  • 4 garlic cloves grated
  • ½ tablespoon fresh grated ginger

Garnishes:

  • Lime wedges optional
  • Fresh cilantro optional
US Customary – Metric
Note: I test all my recipes with both measurements for the most precise and accurate result!

Instructions

  • Soak the wooden skewers in water for at least 30 minutes.
  • Preheat the oven to 400°F (200°C).
  • In a small bowl, whisk together honey, Sriracha, soy sauce, garlic and ginger.
  • Cut chicken breast into bite-size cubes, about 1-inch. Place them in a bowl and pour in the marinade. Mix well and marinate for about 30 minutes.
  • Thread the marinated chicken cubes into the skewers, about 4-5 pieces on each. Arrange the chicken skewers on a baking sheet, lined with a foil.
  • Bake chicken skewers until fully cooked, 15-20 minutes, turning the skewers half way.

Air-Fryer Instructions:

  • Place the skewers in an air-fryer and cook for about 10 minutes, or until cooked through, at 375°F, turning the skewers half way.

Grilling Instructions:

  • Preheat the grill to medium high. Lightly oil the grates and grill the chicken skewers for about 10 minutes, or until cooked through.

Tips & Notes:

Note 1: Sriracha adds a nice kick! If you’re sensitive to spicy food, try with 1/2 tablespoon of Sriracha and then add more if needed. But as mentioned above, you can completely omit it to keep it kid-friendly.
Note 2: I use regular Kikkoman’s All-Purpose soy sauce.

Nutrition Facts:

Calories: 236kcal (12%) Carbohydrates: 19g (6%) Protein: 25g (50%) Fat: 6g (9%) Saturated Fat: 1g (6%) Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Trans Fat: 1g Cholesterol: 73mg (24%) Sodium: 808mg (35%) Potassium: 475mg (14%) Fiber: 1g (4%) Sugar: 18g (20%) Vitamin A: 45IU (1%) Vitamin C: 7mg (8%) Calcium: 15mg (2%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Author: Shinee
Course:Main Course
Cuisine:American
Sweet-Spicy-Chicken-Skewers-10
Did you make this?Show me your creation! Tag me @shineshka and hashtag it #sweetandsavorybyshinee!
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  1. luz carmen gentry says

    Posted on 25 December 2017 at 7:47 pm

    5 stars
    made them as chicken strips. I had all ingredients except the Japanese soy sauce so i used low sodium one. I doubled the recipe. it was delicious. everyone loved it

    Reply
  2. Katie says

    Posted on 12 June 2016 at 5:24 pm

    Would boneless skinless chicken thighs work for this too?

    Reply
    • Shinee says

      Posted on 12 June 2016 at 9:29 pm

      Yes, absolutely! Hope you enjoy it, Katie.

      Reply
  3. Barbara says

    Posted on 22 January 2016 at 8:15 pm

    How nice that your sister in law is a bee keeper. There’s nothing like raw honey. 🙂 Nice pics, Shinee!

    Reply
    • Shinee says

      Posted on 25 January 2016 at 11:12 am

      Agreed! Raw honey is the best! Thanks, Barbara!

      Reply
  4. Lauren says

    Posted on 17 January 2016 at 8:08 am

    These look delicious! What a great recipe to try on the grill!

    Reply
    • Shinee says

      Posted on 19 January 2016 at 4:45 pm

      Yes, it’d be great on the grill. Thanks for stopping by, Lauren!

      Reply
  5. Chellie says

    Posted on 16 January 2016 at 6:53 pm

    I love Cilantro! And these look truly amazing. Thanks for sharing 🙂 

    Reply
    • Shinee says

      Posted on 19 January 2016 at 4:43 pm

      Thank you, Chellie!

      Reply
  6. Angela @ Setting My Intention says

    Posted on 12 January 2016 at 1:02 pm

    These look so yummy! I happen to have some chicken breast in the freezer and this looks like the perfect meal to try!

    Reply
    • Shinee says

      Posted on 13 January 2016 at 12:13 pm

      Thanks, Angela. Let me know how you liked it, if you get to try the recipe. 😉

      Reply
  7. Petro @ The Seaman Mom says

    Posted on 1 June 2015 at 6:35 am

    Shinee, this looks fabulous! Thanks so much for sharing this amazing recipe at #FoodieFriDIY last week and I look forward to seeing more of your tasty recipes linked up at our party. Pinning and will be sharing on my FB page tomorrow. 

    Reply
  8. elizabeth @LocalSavour says

    Posted on 29 May 2015 at 10:26 am

    These looks so delicious ~ yum! #FoodieFriDIY

    Reply
    • Shinee says

      Posted on 30 May 2015 at 7:22 pm

      Thank you, Elizabeth!

      Reply
  9. mila furman says

    Posted on 29 May 2015 at 8:30 am

    Hey Shinee!!! Loving this recipe!!! I featured it on my faves for #foodiefridiy!!! Feel free to swing by and check out some of my other faves!

    Reply
    • Shinee says

      Posted on 30 May 2015 at 7:21 pm

      Yay, that’s awesome, Mila! Thank you so much!

      Reply
  10. Karly says

    Posted on 24 May 2015 at 6:05 pm

    This looks incredibly delicious!  Thanks for linking up with What’s Cookin’ Wednesday!

    Reply
    • Shinee says

      Posted on 25 May 2015 at 11:10 am

      Sure thing, Karly! Thanks for hosting a great party! 😉

      Reply
  11. Rosann says

    Posted on 22 May 2015 at 11:42 am

    Do you think shrimp could be used for this recipe too or would that require different seasoning?

    Reply
    • Shinee says

      Posted on 22 May 2015 at 4:11 pm

      I think shrimp would be great too. Let me know how it turns out. Thanks, Rosann!

      Reply
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