1. Prepare the Chicken

Begin by cutting your boneless, skinless chicken breasts or thighs into bite-sized cubes, about 1 inch in size. This ensures that the chicken will cook evenly and absorb the marinade well. Thighs can also be used for a juicier, more flavorful result, but chicken breasts are a leaner option.

Once the chicken is cut into pieces, place it in a large mixing bowl or a resealable plastic bag. This will be used to marinate the chicken and infuse it with flavor.

2. Make the Marinade

In a separate small bowl, combine the sriracha sauce, honey, soy sauce, rice vinegar, minced garlic, and grated ginger (if using). Stir everything together until the honey is fully dissolved and the marinade is smooth.

The combination of sriracha and honey is key here—sriracha adds heat, while honey gives a lovely sweetness that balances out the spice. The soy sauce brings saltiness and depth, while the vinegar adds acidity to help tenderize the chicken.

3. Marinate the Chicken

Pour the prepared marinade over the chicken and mix well, ensuring that all the pieces are coated with the marinade. If you’re using a resealable bag, seal the bag and gently shake it to distribute the marinade evenly.

Cover the bowl with plastic wrap or seal the bag, and refrigerate the chicken for 30 minutes to 1 hour. The longer the chicken marinates, the more flavorful it will be, but even a short marination time will still yield delicious results.

4. Preheat the Grill

While the chicken marinates, preheat your grill to medium-high heat. If you’re using a grill pan indoors, preheat it over medium-high heat as well. The goal is to get the grill or pan hot enough to sear the chicken quickly, creating a nice char on the outside while keeping the inside juicy.

If you’re using wooden skewers, make sure to soak them in water for at least 30 minutes before grilling to prevent them from burning during the cooking process.

5. Assemble the Skewers

After the chicken has marinated, it’s time to thread the pieces onto your skewers. Take each skewer and carefully thread the chicken pieces, ensuring they are snug but not packed too tightly together. If you’re adding vegetables like bell peppers, onions, or zucchini, alternate the chicken pieces with the veggies for a colorful and flavorful presentation.

Make sure to leave a small gap between the chicken pieces to allow for even cooking.

6. Grill the Chicken Skewers

Brush the skewers lightly with olive oil to prevent sticking. Once the grill is hot, place the skewers on the grill grates. Grill the chicken skewers for about 3-5 minutes per side, turning them to ensure that all sides get a nice, golden-brown char. The chicken should be cooked through and reach an internal temperature of 165°F (74°C) when checked with a meat thermometer.

If you’re cooking indoors on a grill pan, follow the same cooking times and turn the skewers as needed to ensure even cooking and a nice sear on all sides.

7. Rest the Skewers

Once the chicken is fully cooked, remove the skewers from the grill and let them rest for a few minutes. This allows the juices to redistribute, keeping the chicken moist and tender.

8. Serve and Garnish

Arrange the grilled chicken skewers on a platter and garnish with chopped cilantro or parsley, sesame seeds, and lime wedges for a fresh and bright finish. Serve immediately while hot, with the dipping sauce of your choice if desired.