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Honey glazed chicken skewers


Just 5 ingredients is all you need to make a marinade that doubles as a fantastic glaze for these skewers! Just 20 minutes of marinating time required.


  • 750g chicken thigh fillets

Marinade Glaze

  • 1/3 cup honey
  • 2 tbsp Dijon mustard (Note 2)
  • 4 tbsp soy sauce
  • 2 garlic cloves, crushed
  • 2 - 3 tbsp sriracha OR any other hot sauce (e.g. Frank's), adjust amount to your taste
  • 3/4 tsp salt


  1. Cut the chicken into 2cm cubes.
  2. Mix Marinade ingredients together in a bowl until smooth.
  3. Transfer 4 tablespoons of the Marinade into a small bowl ("Reserved Marinade", to use for basting).
  4. Add chicken into the bowl with the remaining Marinade. Mix to coat and set aside for 20 minutes to marinade (up to overnight). (Note 3)
  5. Thread chicken onto skewers, discard marinade in the bowl. I used 14 small ones about 18cm long, 4 pieces of chicken on each.
  6. Heat oil on a BBQ or skillet over medium heat. Place skewers on the BBQ and cook the first side for 2½ minutes, then turn the skewers.
  7. Baste the COOKED side that is now facing up generously with the reserved Reserved Marinade. After 2½ minutes, turn the skewers and quickly baste the other side generously with the Reserved Marinade. Turn immediately. Cook for just a few seconds, then transfer to a plate. (Note 4)
  8. Baste the skewers on the plate one more time with the Reserved Marinade, then serve.
  9. I served mine with Coriander Lime Rice (Note 5)


  1. You can use breast fillets if you want but you won't achieve the same glazed look because you need the fat in the thigh fillets. I'd recommend using an extra tablespoon of oil to cook these if you use breast fillets, to help make them glazed.
  2. You might think it's odd to have mustard in an Asian-style marinade but you can't taste it at all! It helps thicken the sauce to make it a glaze and adds extra layers of flavour.
  3. The glaze adds flavour to these skewers so you don't need to marinade more than 20 minutes but you can if you want. Keep the Marinade for basting in the fridge until ready to cook.
  4. The idea with this recipe is to use the Reserved Marinade to baste the skewers ONCE COOKED. This way they only need mere seconds to caramelise (rather than worrying about cooking marinade that raw chicken has been sitting in so that it is safe to consume).
  5. To make the Coriander Lime Rice that is pictured, I combined 1 cup of long grain rice with 1.5 cups of water in a saucepan (lid on) over medium high heat. Bring it to a simmer, then turn down to low. Cook for 12 minutes, then take it off the heat and rest for 10 minutes. Stir through 0.5 cup chopped coriander leaves, the zest and juice of one lime and a good pinch of salt.