These firecracker chicken kebabs feature juicy chicken thighs coated in a sticky, sweet, and spicy honey sriracha glaze, perfect for quick weeknight dinners or backyard barbecues.
Soak wooden skewers in water for 30 minutes before grilling to prevent burning. Brush glaze on during the last few minutes to avoid burning the honey. Let kebabs rest after cooking to redistribute juices. Keep a spray bottle of water nearby to control flare-ups when grilling outdoors.
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