These Sriracha-Glazed Grilled Chicken Kabobs can be spicy or not, so use more or less Sriracha to suit your family. And when we tested the recipe there were some kids who liked the Sriracha chicken kabobs, so you may be surprised!

PIN the Sriracha Chicken Kabobs to make them later!

When I’m traveling I like to buy cooking souvenirs that help me remember my trips. When I visit a new place I do some research about the food, and on my trip to Turkey, I knew I wanted to find the blade-type skewers used to make the famous Turkish ground meat kebabs. 

I was thrilled when I found the beautiful skewers you see in this photo for Sriracha-Glazed Grilled Chicken Kabobs. I’ve really enjoyed using these beautiful skewers, I just wish I had purchased a lot more of them! But they’re definitely are inspiring me to make a lot more kabobs for the grill!

What ingredients do you need for this recipe?

What if you don’t like foods that are too spicy?

You can adjust the spiciness in these Sriracha-Glazed Grilled Chicken Kabobs. You can make them pretty spicy if you like, but if you’re cooking for kids or adults who don’t like a lot of heat, just cut down on the amount of Sriracha Sauce (affiliate link) when you add it to the marinade to make the glaze. (Kara’s son Cooper was only 11 when we first tested this recipe, and he liked it with the reduced amount of Sriracha.)

Where can you get blade-type skewers?

If you can’t travel to Turkey, you can get blade-type skewers (affiliate link) in a lot of cooking stores. The flat, wider skewers are so much better than round kabob skewers because they keep the meat or vegetables from twirling around on the skewer when you turn the kabobs on the grill. And using this type of skewer or double skewers (affiliate link) makes it especially easy to make ground-meat kabobs like Kubideh, but even for simple recipes like these grilled chicken kabobs having good skewers makes it so much easier.

What if you don’t have an outdoor grill?

If you don’t have an outdoor grill (or it’s not grilling weather) these chicken kabobs could be cooked on a stove-top grill pan with ridges or George Foreman Grill as well. (affiliate links)

Want more ideas for grilled kabobs?

Check out Amazing Recipes for Grilled Kabobs for lots more fun ideas for kabobs to cook on the grill.

How to make Sriracha Chicken Kabobs:

(Scroll down for complete recipe with nutritional information.)

1. Trim chicken breasts and cut the chicken into same-size chunks.  
2. Mix oil, soy sauce or Gluten-Free Soy Sauce (affiliate link), garlic, ginger, and lime juice to make the marinade.
3. Put chicken pieces and HALF the marinade mixture into a plastic bag or plastic container and marinate in the fridge for 6-8 hours. (Save reserved marinade to make the glaze.)
4. When you’re ready to cook, preheat the oiled grill, drain the chicken, and thread chicken on to skewers.
5. Mix 1-2 T Sriracha Sauce (affiliate link) into the marinade you reserved and use it to brush the chicken kabobs as they cook.
6. Turn kabobs about every 4 minutes, brushing with the Sriracha glaze each time you turn.  
7. Cook until chicken is nicely browned and firm (but not hard) to the touch.
8. Serve hot and enjoy!
9. If you have any leftovers, chop up the chicken and eat inside lettuce wraps!

More Low-Carb Kabobs You Might Like:

Low-Carb Marinated Beef Kabobs

Greek Lamb Souvlaki

Sanpete County Grilled Turkey Kabobs

Grilled Sausage and Peppers

Try This Next Za’atar Chicken

Steak and Mushroom Kabobs

Ingredients

Kabob Ingredients

• 4 large boneless, skinless chicken breasts
• 1 T avocado oil (for the grill, see notes)

Marinade -Glaze Ingredients

• 1/4 cup peanut oil (see notes)
• 1/4 cup soy sauce (see notes)
• 1 T garlic puree or finely minced fresh garlic (pureed garlic from a jar is fine)
• 2 tsp. ground ginger from a jar (see notes)
• 3 T lime juice (see notes)
• 1 T Sriracha Rooster Sauce (to mix into reserved marinade for the glaze; see notes.)

Instructions

1. Trim all fat and undesirable parts from chicken breasts and cut chicken into same-size chunks about 2 inches square.
2. Mix the oil, soy sauce, garlic, ginger, and lime juice to make the marinade.
3. Put chicken pieces and HALF the mixed marinade into a plastic bag or plastic container and marinate the chicken pieces 6-8 hours in the refrigerator, turning a few times if you’re home.
4. When you’re ready to cook, make sure the grill is clean and then spray grill with non-stick grill spray or brush with a high smoke-point oil like peanut oil or avocado oil.
5. Heat grill to medium-high temperature (you can only hold your hand there for a few seconds.)
6. Mix 1 tablespoons of Sriracha Sauce (affiliate link) into the reserved marinade to make the glaze, then taste to see if you want more Sriracha.
7. Drain the chicken, discarding the marinade, and thread chicken pieces on to skewers, preferably blade-type skewers or double skewers. (affiliate links)
8. If you sometimes have trouble with meat sticking to the grill, brush the grill again with a high-smoke point oil right before you lay the chicken kabobs on the grill. (Do this carefully; oil that drips down can flame up.)
9. Put chicken kabobs on the grill and brush generously with the Sriracha glaze.
10. Turn kabobs about every 4 minutes and brush with glaze each time, cooking the kabobs until the chicken is nicely browned and firm (but not hard) to the touch. Actual cooking time will depend on the thickness of the chicken pieces and how hot your grill is, but estimated time is about 12-14 minutes.
11. Chicken needs to reach an internal cooking temperature of 165F/74C to be safe; use an instant-read meat thermometer (affiliate link) if you have one.
12. Serve chicken hot.
13. Leftover chicken could be reheated and eaten over salad or inside lettuce wraps.

Notes

I like avocado oil (affiliate link) for spraying on the grill. If you don’t have ground ginger in a jar, be sure the ginger is very finely minced or it will burn on the grill. I use my fresh-frozen lime juice for this recipe. I use Peanut Oil (affiliate link) to go with the Asian flavors in this marinade, but any neutral-flavored oil can be substituted. Use Gluten-Free Soy Sauce (affiliate link) if needed.

This recipe created by Kalyn and tested with Kara and Jake.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving:
Calories: 388Total Fat: 22gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 103mgSodium: 1213mgCarbohydrates: 7gFiber: 1gSugar: 3gProtein: 39g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Did you make this recipe?

Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
These slightly-spicy Sriracha chicken kabobs are low-carb and Keto as well as being gluten-free and dairy-free, and everything in this recipe is a good ingredient choice for the original South Beach Diet.

Find More Recipes Like This One:
Use Grilling to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe was first posted in 2015. It was last updated with more information in 2022.

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Za’atar Chicken

Seasoned with a traditional Middle Eastern Za’atar spice blend and grilled, this Za’atar chicken is juicy and packed with unique flavors. In just 20 minutes you’ll have a flavorful and filling dinner that no one will forget!

If you have never heard of Za’atar seasoning, you are not alone! I just heard of it recently, and now I’m hooked! It’s a great savory blend of warm and earthy seasonings that will really wow your taste buds. You can also make the spice at home! If you like homemade spices, you’ll have to try this Homemade Fajita Seasoning, this better than store bought Italian Seasoning, and this Taco Seasoning too!

Grilled Za’atar Chicken

So at this point you may be wondering what is Za’atar seasoning? It is a blend of savory, nutty, and earthy spices that usually includes oregano, thyme, marjoram, and sumac. There are different blends of Za’atar seasoning based on where you are eating it. Kind of like curry the ingredients can change based on the area it’s made in. I have a link to the Za’atar seasoning blend in the recipe box below too if you want to make it, or you can pick it up from the store.

Grilled Za’atar Chicken is quickly marinated in the Za’atar seasoning and olive oil and grilled to perfection. I really think you are going to love this dish! It’s an easy 20 minute dinner that would go great with some pita bread and hummus. I also love with baba ganoush which goes great with this Za’atar seasoning. You can actually sprinkle some on top and the flavor is incredible. I think this will be a new family favorite!

Ingredients

These simple ingredients combine to make the most delicious and moist chicken. This Za’atar chicken is so unique, and amazingly flavorful! If you are looking for a great easy dinner, then this is the recipe for you! See the recipe card below for exact measurements.

• Boneless Skinless Chicken Breasts: If you get a breast that is really thick, then you’ll want to flatten it out a bit so that it will all cook evenly on the grill.
• Olive Oil: Olive oil is a must for this recipe. It’s a great quality oil that helps the flavors in the seasonings really pop.
• Lemon Juice: Lemon juice is just what this recipe needs to bring out all of these gorgeous flavors!
• Za’atar Seasoning: I love making this blend at home! It is really herby and nutty, and perfect on meat. I add sesame seeds, coriander, and salt to my blend and I think it’s fantastic!
• Garlic: Minced garlic is one of my favorite things to eat on chicken. It’s so full of flavor and makes every bite the perfect one!

Za’atar Chicken Recipe

This recipe is so easy! I love how quickly it comes together and it really is so delicious. I ate it with some tomatoes and pita bread and it was perfection. Some of my kids added salt and pepper, but I thought it was perfect the way it was. You can make it however you like, and I know you are going to love it!

Popular Recipe Grilled Fish with Lemon and Capers

1. Whisk: In a small bowl, whisk together the olive oil, lemon juice, za’atar seasoning, and garlic.
2. Put in Bag: Place the chicken breasts in a resealable plastic bag then pour the mixture over the chicken.
3. Refrigerate: Seal the bag and refrigerate for 30 minutes or up to overnight.
4. Grill: Grill chicken breasts on medium-high heat for 7-8 minutes per side or until internal temperature reaches 165° Fahrenheit.
5. Enjoy: Let the chicken rest before slicing and enjoying!

Tips for Grilling Chicken

Here are a few simple ways to make yourself the master of the grill! Once your friends and family get a bite of your grilled Za’atar chicken, they’ll be hooked. It’s hard not to be when they’re so juicy and flavorful.

• Use a Thermometer: This step is super important so that your chicken doesn’t dry out on the grill. Use a meat thermometer to check the temperature of your chicken. You can take them off the grill when the temperature inside reaches 165 degrees Fahrenheit. If you cook them any more than that, they may dry out.
• Let Rest: The key to juicy grilled Za’atar chicken is letting it rest for a minute or two after you pull it off the grill. This allows all of the tasty juices to reabsorb, giving you chicken breast that will melt in your mouth! If you cut into them too soon after grilling, those juices may be released instead of absorbing back into the meat.
• Dripping: If you have seasoning and oil dripping off of your chicken, it will make the flames touch the meat and that’s where the black burned part comes from. If you don’t want crispy crunchy parts on your chicken, make sure that your seasoning is all over your chicken, but not dripping off.

Storing Leftovers

Who doesn’t wan’t grilled Za’atar chicken for leftovers? This recipe makes enough to serve eight people, so if you need to save your leftovers here is how.

In the Refrigerator: Store your cooled chicken in an airtight container in the fridge for up to 4 days.

More Chicken Recipes

I love a simple chicken dinner! But sometimes chicken can taste boring when you are always making it the same way. Here are some recipes that will give you great ideas to keep your chicken tasting unique and juicy!

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