+

Grilled Honey Sriracha Chicken Skewers with Blue Cheese

Ingredients (12)

  • 3 tablespoons rice vinegar
  • 2 tablespoons Sriracha
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 4 boneless, skinless chicken thighs
  • 1/2 teaspoon paprika
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon granulated onion
  • 1/2 teaspoon sea salt
  • 1 tablespoon olive oil
  • 1/4 cup crumbled blue cheese
  • handful of fresh flat-leaf parsley, chopped
Try Amazon Fresh
Nutritional Information
  • Calories211
  • Fat9.26g
  • Saturated fat2.79g
  • Trans fat0.03g
  • Carbs3.76g
  • Fiber0.26g
  • Sugar3.03g
  • Protein26.73g
  • Cholesterol125.17mg
  • Sodium363.18mg
  • Nutritional Analysis per serving (6 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Grilled Honey Sriracha Chicken Skewers with Blue Cheese

These easy grilled chicken skewers were inspired by buffalo wings, but are much simpler—and healthier—to make. Jake Smollett coats chunks of boneless, skinless chicken thighs in plenty of spices and brushes on a honey- and Sriracha-based sauce while the kabobs cook on the grill, then finishes them with creamy, salty, sharp blue cheese and fresh parsley for a perfect bite. These are ideal for eating all summer, from the 4th of July to Labor Day, and on into the fall (aka tailgating season).

Note: If using wooden skewers, soak them in water for at least 20 minutes before assembling.

If you can’t get enough of hot sauce with blue cheese, see more buffalo chicken recipes.

Get The Cookbook

The Family Table

Recipes and Moments from a Nomadic Life

by Jazz Smollett-Warwell, Jake Smollett, Jurnee Smollett-Bell, and Jussie Smollett

Save
Buy Now

Tips for Chicken

Instructions

  1. 1Clean and oil the grill grates (I like to use the end of a cut onion dipped in olive oil to oil my grates) and preheat the grill to high.
  2. 2In a liquid measuring cup or small bowl, whisk together the vinegar, Sriracha, honey, and mustard until smooth. Set aside.
  3. 3Cut the chicken thighs into small square pieces, 6 to 8 pieces per thigh. Put the chicken in a large bowl and season it with the paprika, granulated garlic, granulated onion, and salt. Add the oil and mix to coat the chicken. Divide the chicken among the skewers.
  4. 4Grill the skewers until thoroughly cooked and slightly charred, 5 to 7 minutes on each side, lightly brushing the sauce over the skewers as they cook.
  5. 5Plate the skewers and top with blue cheese and parsley.

From The Family Table by Jazz Smollett-Warwell, Jurnee Smollett-Bell, Jake Smollett, Jussie Smollett. Copyright © 2018 by Smollett Collective. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers. Photography by Ray Kachatorian

Load Comments

Recommended from Chowhound

The Best of Pumpkins: Why They're the Ultimate Fall Fruit
Guides

The Best of Pumpkins: Why They're the Ultimate Fall Fruit

by Jen Wheeler | It's fall, which means its time to pay tribute to that iconic mascot of the season. As a food, as...

13 Essential Apple Recipes for Fall
Recipe Round-Ups

13 Essential Apple Recipes for Fall

by Chowhound Editors | There are so many things to love about autumn rolling around again, especially apple season. Make...

9 Fall Salads That Put a Fresh Spin on Autumn Produce
Recipe Round-Ups

9 Fall Salads That Put a Fresh Spin on Autumn Produce

by Pamela Vachon | These healthy fall salad recipes will keep you eating well all autumn, and cast your favorite fall...