Sticky, Spicy Skewered Chicken with Honey & Sriracha

Sticky, spicy, and sweet, these chicken skewers are coated in a glossy honey-sriracha glaze and cooked to perfection on the grill or broiler.

Scale

680 g (1.5 lb) boneless, skinless chicken thighs, cut into 2.5 cm (1-inch) pieces
12 g (2 tsp) kosher salt
2 g (1/2 tsp) baking soda (optional)
15 ml (1 tbsp) vegetable oil
60 ml (1/4 cup) honey
45 ml (3 tbsp) sriracha
30 ml (2 tbsp) soy sauce
15 ml (1 tbsp) rice vinegar
2 cloves fresh garlic, minced (about 8 g)
10 g (1 tbsp) fresh ginger, minced
5 ml (1 tsp) sesame oil (for finishing)
1/4 tsp freshly ground black pepper
Optional garnish: chopped cilantro, toasted sesame seeds, lime wedges

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Brine the chicken: In a bowl, stir 12 g (2 tsp) kosher salt and 480 ml (2 cups) cold water until dissolved, then add the chicken pieces and chill for 15 minutes. Rinse quickly and pat dry.
Toss with oil and baking soda: Toss the chicken with 15 ml (1 tbsp) vegetable oil and 2 g (1/2 tsp) baking soda if using, then thread onto skewers.
Make the glaze: Combine 60 ml (1/4 cup) honey, 45 ml (3 tbsp) sriracha, 30 ml (2 tbsp) soy sauce, 15 ml (1 tbsp) rice vinegar, 2 minced garlic cloves, and 10 g minced ginger in a small saucepan. Simmer over medium heat for 3–4 minutes until glossy.
Preheat your grill to medium-high (about 230–260°C / 450–500°F) or place an oven rack 6–8 cm (3 inches) from the broiler element.
Grill or broil the skewers for 3–4 minutes per side, until golden with charred edges and an internal temperature of 74°C (165°F).
Glaze and finish: In the last minute of cooking, brush both sides generously with glaze and cook for an additional 30–60 seconds per side.
Rest and serve: Let skewers rest 3 minutes off the heat, then finish with 5 ml (1 tsp) sesame oil, a squeeze of lime, cilantro, and toasted sesame seeds.

Avoid applying glaze too early to prevent burning. Store leftovers in an airtight container for 3-4 days.