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Flavorful Grilled Honey Sriracha Chicken Skewers Recipe with Easy Mango Avocado Salsa

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Juicy, sweet, and spicy grilled chicken skewers glazed with honey sriracha and paired with a fresh, creamy mango avocado salsa. A quick and easy recipe perfect for summer grilling and entertaining.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1.5-inch chunks
  • 2 tablespoons honey
  • 2 tablespoons sriracha sauce
  • 1 tablespoon soy sauce
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1 tablespoon olive oil
  • Freshly ground black pepper, to taste
  • Pinch of salt, to taste
  • 1 ripe mango, peeled and diced
  • 1 ripe avocado, diced
  • 1 small red onion, finely chopped
  • 1 small jalapeño, seeded and minced (optional)
  • Juice of 1 lime
  • 2 tablespoons fresh cilantro, chopped
  • Salt and pepper, to taste

Instructions

  1. In a medium bowl, whisk together honey, sriracha, soy sauce, minced garlic, smoked paprika, olive oil, salt, and pepper until well combined.
  2. Add the chicken chunks to the bowl and toss until every piece is coated. Cover and refrigerate for at least 20 minutes, preferably 1-2 hours or overnight for deeper flavor.
  3. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
  4. In a separate bowl, combine diced mango, avocado, red onion, jalapeño (if using), lime juice, and chopped cilantro. Gently toss to combine and season with salt and pepper to taste. Set aside.
  5. Remove the chicken from the marinade, letting any excess drip off, and thread onto skewers, leaving space between pieces.
  6. Preheat grill to medium-high heat (about 400°F). If using a grill pan, heat over medium-high and lightly oil the surface.
  7. Grill skewers for 4-5 minutes per side, turning carefully to maintain glaze and achieve grill marks. Use a meat thermometer to ensure internal temperature reaches 165°F.
  8. Remove skewers from grill and let rest for a few minutes to redistribute juices.
  9. Serve immediately with a generous scoop of mango avocado salsa on top or on the side.

Notes

Marinate chicken for at least 20 minutes, ideally 1-2 hours or overnight for best flavor. Soak wooden skewers for 30 minutes before grilling. Keep a spray bottle of water handy to control flare-ups. Rest skewers after grilling to keep them juicy. Use tamari instead of soy sauce for gluten-free option. Adjust sriracha for heat preference. Salsa is best fresh but flavors meld nicely after a few hours refrigerated.

Nutrition

Keywords: grilled chicken skewers, honey sriracha chicken, mango avocado salsa, summer grilling, easy chicken recipe, spicy chicken skewers, healthy chicken recipe

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