Sriracha Chicken Skewers with Peanut Lime Coriander
Sriracha chicken skewers are coated in a spicy peanut glaze with lime, garlic and ginger, then grilled until sticky and lightly charred. Finished with coriander and roasted peanuts, they deliver bright heat, juicy chicken and a fresh, balanced flavour that suits easy BBQ cooking.
Ingredients
- 800 g boneless skinless chicken thighs cut into 3 to 4cm pieces
- 3 tbsp sriracha
- 2 tbsp smooth peanut butter
- 2 tbsp lime juice
- 1 tsp lime zest
- 2 tbsp soy sauce
- 1 tbsp runny honey
- 2 garlic cloves finely grated
- 1 tsp fresh ginger finely grated
- 1 tbsp neutral oil
- 1 red pepper cut into chunks
- 1 small red onion cut into chunks
- 2 spring onions cut into 4cm lengths
- 2 tbsp chopped fresh coriander plus extra for serving
- 1 tbsp chopped roasted peanuts for serving
- lime wedges for serving
- 8 to 10 metal skewers or bamboo skewers soaked in water
Instructions
Make the sriracha peanut marinade
- In a large bowl, whisk together the sriracha, peanut butter, lime juice, lime zest, soy sauce, honey, grated garlic, grated ginger and neutral oil until smooth. If the mixture feels very thick, add 1 tablespoon of water to loosen it slightly.
- Add the chicken and mix thoroughly so every piece is coated. Cover and refrigerate for at least 1 hour, though 3 to 4 hours gives a fuller flavour and still keeps the texture in good shape.
Thread the skewers
- Thread the chicken onto the skewers, alternating with chunks of red pepper, red onion and pieces of spring onion. Keep a little room between the pieces so the heat can move around them properly.
- Leave the skewers out for 15 minutes while the BBQ heats up. That short rest helps the chicken cook more evenly.
Prepare the BBQ
- Preheat the BBQ for medium-high heat, around 200 to 230C at grill level. Clean the grates and oil them lightly. Set up one direct heat zone and one cooler finishing zone.
- If you’re using charcoal, wait until the coals are mostly grey and settled. This is not the moment for dramatic flames and last-second panic.
Grill the sriracha chicken skewers
- Place the skewers over direct heat and cook for 2 to 3 minutes per side, turning as the marinade starts to colour and become sticky. Once they’ve picked up a few charred spots, move them to the cooler side of the BBQ.
- Cook with the lid down for another 6 to 8 minutes, turning once or twice, until the chicken is cooked through and reaches 74C internally. Rest the skewers for 3 to 5 minutes before serving.
Finish with peanut, lime and coriander
- Scatter over the chopped roasted peanuts and fresh coriander, then squeeze over lime juice just before serving. That final hit of lime brightens the chilli and keeps the peanut flavour feeling fresh rather than heavy.
- I like these best when the glaze is still glossy, the edges have a little char and the coriander is added right at the last second so it stays vivid.
Notes
Sriracha is the obvious lead ingredient here, so use one you enjoy. Some versions are sweeter, some are more garlicky and some are sharper on the chilli. That will change the final balance, so I always taste the marinade before it goes on the chicken. Peanut butter should be smooth and unsweetened if possible, because you want nuttiness and texture, not loads of extra sugar competing with the sauce.
Chicken thighs are still the friendliest option for BBQ skewers because they stay juicy and pick up colour well. Lime juice and zest both matter. The juice sharpens the sauce, while the zest gives a cleaner citrus note that keeps the whole recipe bright. Roasted peanuts added at the end are worth keeping because they bring a bit of crunch against the soft chicken and vegetables.
Nutrition
Calories: 432kcalCarbohydrates: 9gProtein: 34gFat: 29gSaturated Fat: 6gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gCholesterol: 165mgSodium: 860mgPotassium: 740mgFiber: 2gSugar: 5gVitamin A: 1180IUCalcium: 54mgIron: 2.6mg
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