I’m obsessed with the way honey and lime come together in this Honey Lime Chicken Skewers recipe.
The moment you fire up the grill and brush on that glossy glaze, your backyard transforms into a fragrant oasis.
Every bite is juicy, bright, and just a little spicy—an absolute crowd-pleaser that takes minimal effort for maximum flavor.
Why You’ll Love This Recipe
Perfect balance of sweet and tangy – Honey and lime juice make an irresistible glaze.
Hands-on or hands-off – Marinate ahead, then grill or air-fry for fuss-free cooking.
Customizable heat – Adjust Sriracha for mild or fiery skewers.
Juicy chicken thighs – Thigh meat stays tender and moist on the grill.
Fun presentation – Skewers are perfect for parties, picnics, or easy weeknight meals.
What You’ll Need (Ingredient Highlights)
Boneless skinless chicken thighs, cut into 2″ pieces
Soy sauce for savory depth
Honey or maple syrup for natural sweetness
Fresh lime zest and juice for bright acidity
Garlic and ginger for aromatic warmth
Vegetable oil to help the glaze adhere
Sriracha sauce for that addictive kick
Kosher salt and cornstarch for seasoning and glazing
Fresh cilantro or parsley and lime wedges for garnish
Pro Tips Before You Start
Room-temperature chicken helps it cook evenly—pull it from the fridge 15 minutes before grilling.
Reserve half the marinade for basting so you don’t cross-contaminate with raw chicken.
Cornstarch trick: Thicken the reserved marinade into a glossy glaze by microwaving it briefly.
Soak wooden skewers for at least 30 minutes to prevent burning on the grill.
Don’t overcrowd the grill or pan—leave space between skewers for even heat circulation.
How to Make Honey Lime Chicken Skewers
Step 1: Whisk the Marinade
In a small bowl or food processor, combine soy sauce, honey (or maple syrup), lime zest, lime juice, minced garlic, grated ginger, vegetable oil, Sriracha, and kosher salt.
Whisk until smooth and set aside.
Step 2: Marinate the Chicken
Pour half of the marinade (about ½ cup) into a sealable bag or container.
Add chicken pieces, seal, and toss to coat.
Marinate 30 minutes at room temperature or 6–12 hours in the fridge.
If marinating overnight, skip or reduce lime juice to prevent “cooking” the chicken.
Step 3: Prepare the Glaze
Reserve the remaining ½ cup of marinade.
Stir in cornstarch if using, then microwave for 1 minute or until it thickens to a glaze consistency.
Set the glaze aside.
Step 4: Skewer the Chicken
Thread marinated chicken onto soaked skewers, packing tightly with no gaps.
Pat the exterior dry with a paper towel to help the glaze stick.
Discard the bag marinade.
Step 5: Grill to Perfection
Preheat your grill to medium-high heat.
Lightly oil the grates.
Place skewers on the grill and cook for 9–12 minutes total, turning every few minutes.
Baste once or twice with the honey lime glaze, until the chicken reaches 160°F internally.
Step 6: Rest & Finish
Transfer skewers to a platter and loosely tent with foil.
Let rest for 5 minutes—carryover heat will bring them to 165°F.
any leftover glaze over the top.
What to Serve It With
Coconut rice or jasmine rice for a fragrant bed of grains
Grilled pineapple rings for a sweet, tropical contrast
Cucumber salad with mint and rice vinegar for cooling crunch
Warm flatbreads or tortillas to wrap up any extra glaze
Variations / Substitutions
Air-fryer method: Cook skewers at 400°F for 10–12 minutes, flipping halfway.
Protein swap: Use chicken tenders, breasts, or tofu cubes for variety.
Sweetener options: Maple syrup, agave nectar, or brown sugar all work.
Herb garnish: Swap cilantro for fresh basil or Thai basil for an Asian twist.
Spice it up: Add chili flakes or use a hotter hot sauce in the marinade.
Storage & Leftovers
Refrigerate: Store cooled skewers and leftover glaze separately in airtight containers for up to 3 days.
Reheat: Warm skewers in a 350°F oven for 5–7 minutes or microwave briefly, then brush with extra glaze.
Freeze: Thread marinated chicken onto skewers and freeze uncooked in a single layer. Thaw in the fridge before cooking.
FAQs
Can I use chicken breasts instead of thighs?
Yes—just watch cooking time closely, as breasts may cook faster and can dry out if overcooked.
Do I need to peel the ginger?
Peeling is optional if you grate thoroughly, but removing the skin ensures a smoother marinade.
How spicy will these be?
About a 5/10 heat level with 1½ tbsp Sriracha; adjust up or down to suit your taste.
What if I don’t have cornstarch?
You can skip it—you’ll still have a delicious marinade, though it won’t thicken as much.
Can I make this without lime juice?
Lime juice provides brightness, but lemon juice can be a 1:1 substitute in a pinch.
Final Thoughts
These Honey Lime Chicken Skewers strike the perfect balance of sweet, tangy, and spicy—all on a convenient skewer.
They’re my go-to for backyard BBQs, weeknight dinners, and meal prep alike.
I guarantee they’ll become a staple in your recipe rotation.
