Spicy Honey Lime Chicken Thigh Kebabs Recipes
SPICY HONEY-LIME CHICKEN THIGH KEBABS
The flavors of summer come alive in these colorful grilled kebabs, complete with a kick of heat from the Sriracha and sweetness from honey. If using wooden skewers, soak in water for 30 minutes prior to using to prevent burning. Serve over rice and garnish with lime zest if desired.
Provided by France C
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Whisk honey, Sriracha sauce, and lime juice together in a small bowl. Set aside.
- Thread chicken, red pepper, zucchini, pineapple, and red onion alternately onto skewers and place on a platter. Brush with olive oil, then season with salt, pepper, and garlic powder.
- Arrange skewers on the hot grate. Close lid and reduce heat to medium. Grill until chicken is cooked through, turning skewers every few minutes, 15 to 20 minutes. Brush glaze on all sides of skewers during the last 2 to 3 minutes, turning to lightly caramelize glaze. Transfer to a serving platter and grate lime zest on top. Serve warm.
Nutrition Facts : Calories 359.8 calories, Carbohydrate 28.7 g, Cholesterol 70.4 mg, Fat 18.7 g, Fiber 2.4 g, Protein 20.5 g, SaturatedFat 4.3 g, Sodium 428.5 mg, Sugar 23.7 g
KOREAN CHILLI, SESAME & HONEY CHICKEN
A kebab always goes down well at a BBQ, and this Korean chicken with sweet, spicy and sticky glaze is our new favourite. Scatter over spring onions to serve
Provided by Good Food team
Categories Dinner, Lunch, Supper
Time 35m
Yield Serves 6-8
Number Of Ingredients 11
Steps:
- Toss the chicken in the soy sauce, sesame oil and ginger. Thread each thigh on two long metal skewers, so that each skewer pierces one side of the thigh. Keep threading the chicken, making sure it's packed onto the skewers tightly. Chill until you're ready to cook. Mix the ingredients for the glaze.
- Heat the BBQ. If using a coal BBQ, wait for the coals to turn ashen before you start cooking. Cook the kebab for 5-8 mins on each side (depending on the heat). Once nicely charred but not fully cooked through, start painting on the glaze. The honey will catch if cooked for too long - the key to nice sticky chicken is applying the glaze in layers, turning the kebab often.
- Once the glaze has been used up and the chicken is cooked through (it'll take about 20 mins in total), transfer to a plate and leave to cool for 5 mins before serving scattered with spring onions.
Nutrition Facts : Calories 263 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 23 grams protein, Sodium 1.9 milligram of sodium
CHILI-LIME CHICKEN KABOBS
I invented this recipe for a quick dinner. I only marinated the chicken for one hour, but I am sure if you marinate longer, it would taste even better.
Provided by Simmi G
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h30m
Yield 4
Number Of Ingredients 11
Steps:
- In a small bowl, whisk together the olive oil, vinegar, and lime juice. Season with chili powder, paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper. Place the chicken in a shallow baking dish with the sauce, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
- Preheat the grill for medium-high heat. Thread chicken onto skewers, and discard marinade.
- Lightly oil the grill grate. Grill skewers for 10 to 15 minutes, or until the chicken juices run clear.
Nutrition Facts : Calories 226.7 calories, Carbohydrate 3.2 g, Cholesterol 64.6 mg, Fat 13 g, Fiber 0.9 g, Protein 23.9 g, SaturatedFat 2.2 g, Sodium 63.8 mg, Sugar 0.5 g
SPICY HONEY LIME CHICKEN
The combination of honey (or maple syrup), soy sauce, sriracha, lime, garlic and ginger in this spicy honey lime chicken recipe is wicked. Delicious hot, room temp or cold.
Provided by Cheryl
Categories Appetizer Main Course
Time 50m
Number Of Ingredients 12
Steps:
- MAKE MARINADE/SAUCE: Whisk all marinade ingredients together in a small bowl. Or blend them in a food processor.
- MARINATE CHICKEN: Pour half the marinade (about 1/2 cup) into a sealed zipper bag or container and add chicken. Marinate for 30 minutes at room temperature or 6-12 hours in fridge. Tip: if marinating overnight, I leave out lime juice and increase zest so it doesn't 'cook' the chicken. Glaze: The reserved 1/2 cup marinade will be used for glazing/basting. (Optional but suggested: Mix 1/2 teaspoon cornstarch into reserved marinade and microwave for 1 minute to make a glaze-like consistency. I do this). Set aside.
- PREPARE GRILL: Scrape grill and spray grill with oil (or dip paper towel in oil and rub on grill). Heat grill to medium-high heat. If using wood skewers, soak them for 30 minutes beforehand to avoid burning. Note 3.
- GRILL CHICKEN SKEWERS: Skewer marinated chicken pieces onto skewers and pat dry (important). Discard the marinade used for marinating. Lightly spray chicken with oil to further avoid sticking. Grill on all sides until chicken cooks to a golden brown (you'll need to turn chicken a couple of times), for 9-12 minutes in total (depending on thickness and how tightly packed the skewers are), basting once or twice with the honey lime glaze. Instant thermometer will read 160F/71C. Rest chicken, loosely covered for 5 minutes.
- SERVE: If you have any leftover sauce, drizzle it on the chicken or warm it in microwave for 30 seconds and pass it around. Sprinkle chicken with cilantro or parsley and serve with lime wedges if desired. Serve hot or at room temperature.
Nutrition Facts : Calories 373 kcal, Carbohydrate 23 g, Protein 50 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 145 mg, Sodium 1553 mg, Fiber 1 g, Sugar 21 g, ServingSize 1 serving
SPICY HONEY CHICKEN
Spicy Honey Chicken made with chicken thighs rubbed with a smoky blend of spices and brushed with a sticky sweet honey sauce is one of our favorite dinners during grilling season. Serve it with rice or on top of a bed of arugula dressed with an easy citrus vinaigrette for a delicious meal!
Provided by Amy Nash
Categories Main Course
Time 30m
Number Of Ingredients 11
Steps:
- Preheat grill to medium-high heat, around 400 to 450 degrees F. Make sure the grill grates are clean.
- Trim excess fat from the chicken, if needed, then pat dry. Drizzle with the olive oil, rubbing it to coat the chicken on both sides.
- In a small bowl or jar, combine all of the spice rub ingredients, stirring to combine. Sprinkle the rub evenly over the chicken pieces on both the front and back sides, rubbing it in with your hands so it is evenly distributed.
- Heat the honey in a small microwave-safe bowl in the microwave for 15 seconds until very runny. Add the vinegar and stir to combine. Set aside 2-3 tablespoons of the honey-vinegar mixture for drizzling over the chicken at the end.
- Grill boneless chicken thighs for 3-5 minutes per side, anywhere from 6 to 10 minutes total, depending on their size, until they reach an internal temperature of 165 degrees F when tested with a digital meat thermometer. Bone-in chicken thighs will take a little longer to cook - more like 10-14 minutes total with about 5-7 minutes per side. In the last minute or two of grilling, brush the chicken on both sides with the honey-vinegar glaze. Watch the chicken carefully at this point because the honey will smoke and flare-ups can happen because of the sugar in the glaze.
- Remove from the heat and drizzle with the reserved honey-vinegar glaze, then let rest for 5 minutes before serving.
Nutrition Facts : Calories 733 kcal, Carbohydrate 55 g, Protein 37 g, Fat 41 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 221 mg, Sodium 781 mg, Fiber 1 g, Sugar 52 g, UnsaturatedFat 26 g, ServingSize 1 serving
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- Combine the garlic, soy sauce, honey, lime juice, salt and black pepper in a small bowl. Stir to combine, set aside.
- Heat a large non-stick skillet over medium-high heat. Add the olive oil and heat until shimmering. Add the chicken thighs in a single layer. Cook the chicken until browned on both sides; 4-5 minutes per side. Reduce the heat to medium and add the garlic lime sauce. Cook the chicken, turning and stirring occasionally, until cooked through, 7-10 minutes. The sauce will thicken and caramelize and reduce slightly.
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- In a blender, combine the soy sauce, honey, oil, lime zest, lime juice, garlic, ginger, Sriracha and salt. Blend until completely smooth. Pour 1/2 cup of the marinade into a small bowl; cover and refrigerate until ready to serve (this will be your sauce).
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