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Sticky Honey Garlic Chicken Skewers with Easy Spicy Peanut Sauce

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Juicy chicken skewers glazed in a sticky honey garlic marinade, grilled to perfection, and served with a creamy, spicy peanut sauce. This crowd-pleasing recipe is quick, easy, and packed with bold, finger-licking flavors—perfect for BBQs, weeknight dinners, or meal prep.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1.5-inch pieces
  • 1/3 cup honey
  • 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
  • 2 tbsp rice vinegar or apple cider vinegar
  • 2 tbsp neutral oil (canola, avocado, or olive oil)
  • 4 garlic cloves, minced or grated
  • 1 tbsp brown sugar (optional)
  • 1 tsp fresh ginger, grated (optional)
  • 1/2 tsp black pepper
  • 1/4 tsp crushed red pepper flakes (optional)
  • 1/3 cup creamy peanut butter
  • 2 tbsp soy sauce
  • 2 tbsp lime juice
  • 1 tbsp honey
  • 1 tbsp sriracha or chili garlic sauce (adjust to taste)
  • 2–3 tbsp warm water (to thin peanut sauce)
  • 1 garlic clove, grated
  • 1/2 tsp toasted sesame oil (optional)
  • Bamboo or metal skewers
  • Chopped fresh cilantro or parsley (for garnish)
  • Toasted sesame seeds (for garnish)
  • Lime wedges (for serving)
  • Chopped peanuts (optional, for garnish)

Instructions

  1. Cut chicken into 1.5-inch pieces and blot dry with paper towels.
  2. In a medium bowl, whisk together honey, soy sauce, vinegar, oil, minced garlic, brown sugar, ginger, black pepper, and red pepper flakes to make the marinade.
  3. Reserve 2 tablespoons of marinade for basting later.
  4. Add chicken pieces to the marinade, toss to coat, cover, and refrigerate for 20–30 minutes (up to 2 hours for more flavor).
  5. If using bamboo skewers, soak them in water for at least 30 minutes.
  6. In another bowl, whisk together peanut butter, soy sauce, lime juice, honey, sriracha, grated garlic, and sesame oil. Add warm water a tablespoon at a time until the sauce is smooth and dippable.
  7. Remove chicken from marinade and thread onto soaked skewers, packing pieces snugly but not too tight. Discard leftover marinade that touched raw chicken.
  8. Preheat grill or grill pan to medium-high (about 400°F). Oil grates or pan lightly.
  9. Grill skewers for 3–4 minutes per side (10–12 minutes total), turning every few minutes until chicken is cooked through and caramelized. Brush with reserved marinade during the last 2–3 minutes.
  10. Chicken is done when juices run clear and internal temperature reaches 165°F.
  11. Serve skewers hot, sprinkled with cilantro, sesame seeds, lime wedges, and chopped peanuts. Serve with spicy peanut sauce for dipping.

Notes

For gluten-free, use tamari and check your peanut butter label. Marinate chicken for up to 2 hours for best flavor. If using bamboo skewers, soak them to prevent burning. Adjust sriracha in the peanut sauce to your spice preference. Chicken breast can be used for a leaner option, but thighs stay juicier. Leftovers keep well in the fridge for up to 3 days and can be reheated gently. The peanut sauce thickens in the fridge—just whisk in a splash of warm water before serving again.

Nutrition

Keywords: honey garlic chicken, chicken skewers, spicy peanut sauce, grilled chicken, BBQ, Asian chicken, summer grilling, easy dinner, gluten-free option, dairy-free

Find it online: https://atomicbite.com/sticky-honey-garlic-chicken-skewers-recipe-easy-spicy-peanut-sauce/