Sriracha Chicken Kabobs can easily be made in the oven or on a grill. They’re perfect for a weeknight dinner or entertaining friends.
And there’s no need to wait for summer! You can easily make this delicious chicken recipe year round.
This chicken kabobs marinade is a sweet, spicy, tangy flavor explosion that’ll have you adding this chicken skewers recipe to your meal plan week after week.
Trying to keep the recipe fairly wholesome, I used thigh meat in my Sriracha Chicken Skewers.
You can also use chicken breast since it’s leaner and lower in calories and fat.
What kind of skewers do I need to make chicken kabobs?
You can use any kind of skewers that you like! There are metal and bamboo varieties readily available in stores and online.
How do I prepare the skewers to make this chicken skewers recipe?
Before cooking, make sure to soak your bamboo skewers in water for a minimum of 30 minutes.
However, soaking the skewers for several hours is best. If they don’t soak in water long enough they will catch on fire while you cook these chicken skewers in the oven, making a smoky mess of things!
This Mama’s tips for working with bamboo chicken kabobs
● Place the skewers in a shallow dish of water. Then place a heavy dish on top of the skewers to hold them in place under the water.
● You will need to soak your skewers even if you are making chicken kabobs in the oven. You don't want to fill your house with smoke and set all the smoke alarms off!
● This can be done overnight. While you’re soaking your bamboo skewers, marinate your kabobs in the refrigerator. Then assemble the Siracha Chicken Kabobs just before dinner time when you’re ready to get cooking.
How long do I need to cook chicken skewers in the oven?
Chicken needs to be cooked to an internal temperature of 165 degrees Fahrenheit.
In my opinion, there is no substitute for a good digital meat thermometer for cooking chicken (or any meat) properly.
You can order one online relatively inexpensively and it helps to make sure your chicken is cooked to a safe internal temperature without overcooking (and drying it out).
I don’t like things too spicy. Will I like this sriracha chicken kabobs marinade?
I’m not into spicy food and I don’t think these are too spicy. But you can certainly adjust the amount of sriracha sauce to your tastes! Add more or less sriracha to your liking.
My husband is a big fan of sriracha sauce. He puts it on everything!
I made her sriracha chicken tenders for a Big Game party and loved them.
Wanting to make something a little different than chicken tenders, I was inspired to make this sriracha flavored chicken skewer recipe.
Can you use a different type of hot sauce? Wellllll, hmmmmm, maybe?
But it’ll be different, so don’t expect the same results. Sriracha has a unique flavor compared to other hot sauces.
There are also many varieties and brands of sriracha sauce on the market now. Use your favorite. And, as always, check the label for any food allergies or sensitivities you may have!
What to serve with this tasty sriracha chicken kabobs recipe
You can also double or triple the recipe for a terrific party appetizer.
They’ll be a hit for sure so make sure you are prepared to share the recipe with everyone!
Looking for a vegan version of my chicken skewers recipe? Try A Vegan Obsession's Hot 'n' zesty sriracha tofu.
Make it a meal! Dishes to serve with Sriracha Chicken Kabobs
● Lemonade Sangria (no alcohol)
● Iced Tea Sangria (no alcohol)
Sriracha Chicken Kabobs
Chicken Kabobs Marinade
- 1/4 cup amber agave nectar
- 1/4 cup low sodium, gluten free soy or tamari sauce
- 1 tablespoon sesame seed oil
- 1 1/2 teaspoons ground ginger
- 2 tablespoons lime juice
- 2 large garlic cloves, minced
- 2 tablespoons sriracha sauce
Chicken Kabobs Recipe
- 4 chicken thighs (about 1 1/2 pounds)
- 6-10 bamboo skewers
- 1 tablespoon tapioca or corn starch
- Slice chicken thigh meat into 1-inch strips. Place into a food storage container large enough for chicken and marinade.
- Combine agave through sriracha ingredients in a bowl and stir until combined.
- Pour over chicken and place lid on container. Shake so chicken is completely covered with marinade.
- Place the container in the refrigerator and marinate for a minimum of one hour. Overnight is ideal for maximum flavor.
- Soak 10 bamboo skewers in water for 30 minutes.
- Preheat oven to 450 degrees.
- Prepare the baking sheet by covering it with foil for easier cleanup. Then place an oven-safe cooling rack on it. (Cooking it on a rack helps to caramelize the marinade glaze.)
- Remove meat from marinade and thread on to skewers.
- Pour marinade into a small saucepan and bring to a rolling boil.
- Mix one tablespoon of starch with an equal amount of water. Stir to produce a slurry. Pour slurry into the boiling marinade and stir. It should immediately thicken. Once it thickens remove from heat.
- Take a pastry brush or spatula and brush thickened marinade sauce on to both sides of the skewered chicken.
- Evenly place chicken skewers on racks and put baking sheet into the oven.
- Bake for 15 to 20 minutes or until cooked through.
- Serving size: 6 ounces of chicken
Originally published on March 6, 2011. Updated with new pictures and information.