Honey Sriracha Chicken Skewers

Method8 steps

1. 1

   Step 1: Cut all the raw boneless chicken thigh fillets (750 g) into approximately 2 cm cubes. Have the garlic crushed and all the marinade ingredients measured before starting.

   Uses 750 g raw boneless chicken thigh fillets

2. 2

   Step 2: Mix all the honey (⅓ cup), Dijon mustard (2 tbsp), soy sauce (4 tbsp), crushed garlic (2), Sriracha (2–3 tbsp) and salt (¼ tsp) in a bowl until smooth.

   Uses ⅓ cup honey · 2 tbsp Dijon mustard · 4 tbsp soy sauce · 2 garlic cloves, crushed · 2–3 tbsp Sriracha · ¼ tsp salt

3. 3

   Step 3: Before adding chicken, take out 4 tbsp of the fresh marinade. Keep it covered and separate from raw chicken. Divide this clean reserve between a basting bowl and a separate finishing bowl, keeping the finishing share untouched until serving. Leave the remaining fresh marinade in the main bowl.

   Uses 4 tbsp clean reserve and the remaining chicken marinade

4. 4

   Step 4: Coat all the raw chicken cubes in the remaining marinade. Cover and refrigerate for at least 20 minutes, or up to overnight, keeping both clean reserved portions separate.

   Initial refrigerated marinade · 20 minUses All the raw chicken cubes · The marinade remaining after reserving 4 tbsp

5. 5

   Step 5: Thread the chicken cubes onto skewers and discard the spent raw-chicken marinade. The author used about 14 small skewers approximately 18 cm long; leave space to turn them comfortably in your skillet.

   Uses All chicken cubes lifted from the marinade

6. 6

   Step 6: Heat the measured vegetable oil (1 ½ tbsp) in a skillet over medium heat. Add the skewers without crowding and cook the first face for about 2 ½ minutes, watching the browning, then turn. Work in batches if necessary, using the measured oil across those batches.

   Cook first skewer face · 3 minUses All prepared skewers, cooked without crowding · 1 ½ tbsp vegetable oil

7. 7

   Step 7: Brush the cooked face now facing upward with the clean basting share. Cook the second face for about 2 ½ minutes, then turn and baste that browned face. Turn again immediately and cook briefly to caramelise the glaze. Continue cooking as needed until every chicken piece reaches 74°C / 165°F at its centre. Keep the separate finishing bowl untouched and use a clean brush for finishing; do not return a brush used during cooking to that bowl.

   Cook second skewer face · 3 minUses The skewers in the skillet · The basting share of the clean 4 tbsp reserve

8. 8

   Step 8: Transfer the fully cooked skewers to a clean plate and brush with the untouched finishing glaze using a clean brush. Serve as four portions, with already-cooked coriander lime rice alongside if desired.

   Uses All cooked skewers lifted from the skillet · The separate finishing share of the clean 4 tbsp reserve · Coriander lime rice, already cooked separately, optional alongside