Ingredients
Method
Prep the Chicken
- Bring the chicken to room temp for 15–20 minutes. Cut into even 2-inch chunks and toss thoroughly with Cajun seasoning until every surface is coated.
Skewer the Chicken
- If using wooden skewers, soak them for 30 minutes. Thread 4–6 pieces of chicken onto each skewer, leaving small gaps so the heat can circulate.
Make the Honey Sriracha Glaze
- In a saucepan over medium heat, melt the butter. Whisk in sriracha and honey until smooth and glossy. Simmer for 2–3 minutes, then remove from heat.
Preheat the Grill
- Heat grill to 375–400°F (190–205°C). Clean and oil the grates to prevent sticking.
Grill the Skewers
- Place skewers on the grill and cook for 12–15 minutes, turning every 3–4 minutes until nicely charred and nearly cooked through (165°F internal temp).
Glaze & Finish
- During the final 3–4 minutes, brush generously with the honey sriracha glaze. Let it bubble and caramelize lightly, turning once more for even coating.
Rest & Serve
- Remove from the grill, rest 2–3 minutes, then garnish with fresh cilantro. Serve hot with extra glaze on the side.
Notes
- For deeper caramelization, glaze twice: once on the grill, once right before serving.
- If the glaze starts to burn, move the skewers to indirect heat — honey scorches fast.
- Works beautifully with chicken breast as well; just reduce cooking time slightly.