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Key West Spicy Chicken


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August 1, 2014


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Rate this recipe 4.7/5 (9 Votes)


  • 3 tablespoons soy sauce (or coconut aminos)
  • 2 tablespoons raw organic honey
  • 1 tablespoon olive oil
  • zest of one lime
  • juice of one lime
  • 3 garlic cloves, peeled
  • 1-inch piece fresh ginger, peeled and roughly chopped
  • 2 tablespoons Sriracha sauce (store bought or homemade)
  • 1 teaspoon fine grain sea salt
  • 2 lbs / 900 gr free-range organic chicken breasts, cut into 1 1/2-inch chunks
  • handful fresh cilantro, chopped


Servings 6
Adapted from


Step 1

In a blender, combine soy sauce, honey, olive oil, lime zest, lime juice, garlic, ginger, Sriracha and salt. Blend until completely smooth.

In a shallow sealable container or in a large Ziploc bag, combine chicken chunks and marinade. Cover or seal and marinate in the refrigerator for at least 30 minutes (marinate overnight for fullest flavor).

Heat a grill or a grill pan to medium-high (if you’re using an outdoor grill lightly oil the grill grates).

Grill the chicken kebabs, until golden brown and cooked through, about 6 to 8 minutes turning regularly, until juices run clear.

Transfer kebabs to a platter and top with chopped cilantro.

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