Name: Firecracker Kabobs Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: Asian-Inspired
Ingredients: 1½ lbs boneless skinless chicken breast, cut into 1-inch cubes; 2 tablespoons olive oil; ¼ cup low-sodium soy sauce; ¼ cup honey; 3 tablespoons sriracha sauce; 2 tablespoons rice vinegar; 3 cloves garlic, minced; 1 teaspoon fresh ginger, grated; ½ teaspoon salt; ¼ teaspoon black pepper; 1 red bell pepper, cut into chunks; 1 yellow bell pepper, cut into chunks; 1 red onion, cut into chunks; Wooden or metal skewers

Jump to Recipe·Print Recipe

Firecracker Kabobs are a bold, vibrant twist on traditional chicken skewers, bursting with layers of spicy, sweet, and savory flavor in every juicy bite. The perfect balance of honeyed heat and crisp veggies makes these kabobs the star of any backyard cookout or weeknight dinner. With a punchy sriracha marinade and colorful bell peppers, Firecracker Kabobs are as exciting to look at as they are to eat, and grill up in no time for crowd-pleasing results.

Firecracker Kabobs Recipe - Recipe Image

Ingredients You’ll Need

You won’t believe how a handful of pantry staples and a rainbow of fresh produce combine to make Firecracker Kabobs truly unforgettable. Each ingredient plays a unique part, bringing either richness, zing, sweetness, or crunch to every skewer.

Chicken breast: Lean, protein-rich, and soaks up every drop of marinade for tender, flavorful bites.
Olive oil: Adds richness and helps infuse the marinade deep into the chicken.
Low-sodium soy sauce: Brings classic umami and keeps things lighter on the salt.
Honey: The secret to a gorgeously caramelized glazed finish and a counterpoint to the heat.
Sriracha sauce: Delivers that unmistakable fiery kick and vibrant red color.
Rice vinegar: Adds just the right hint of tang to balance all the bold flavors.
Garlic (minced): Fresh garlic permeates every bite with savory depth.
Fresh ginger (grated): Brings warmth and fragrance that lifts the whole dish.
Salt: Essential for rounding out all the flavors.
Black pepper: A subtle heat that works beautifully with the sriracha.
Red bell pepper: Offers sweetness and a burst of color on the skewer.
Yellow bell pepper: Adds a sunny, mild flavor and crunchy texture.
Red onion: Grills up sweet and soft, giving a pop of color and flavor.
Wooden or metal skewers: The essential vehicle for threading all that deliciousness together—soak wooden ones in water for 30 minutes to prevent burning.

How to Make Firecracker Kabobs

Step 1: Whisk Up the Marinade

Start by making the vibrant marinade that gives Firecracker Kabobs their unmistakable flavor. In a large bowl, whisk together olive oil, soy sauce, honey, sriracha, rice vinegar, garlic, ginger, salt, and pepper. It only takes a minute, but this mixture transforms simple chicken into something craveable. Don’t skip the honey—it creates a beautifully sticky glaze and tames the sriracha just enough.

Step 2: Marinate the Chicken

Add your 1-inch chicken cubes right into the marinade and toss them until every piece is coated. Cover the bowl and let the magic happen in the refrigerator for at least 30 minutes, or up to 4 hours if you have the time. The result? Chicken that’s juicy, tender, and bursting with those signature Firecracker Kabobs flavors.

Step 3: Prep the Grill and Skewers

While your chicken marinates, preheat your grill to medium-high heat. If you’re using wooden skewers, now’s the perfect time to soak them in water to avoid singeing. Meanwhile, chop your bell peppers and red onion into chunky pieces—they should be about the same size as your chicken cubes for even cooking and picture-perfect skewers.

Step 4: Thread the Skewers

Time to play with your food! Alternately thread marinated chicken, red and yellow bell peppers, and red onion onto the skewers. Mix up the colors for a kabob that looks as fun as it tastes. Don’t pack them too tightly; a little space helps everything grill evenly and get those lovely char marks.

Step 5: Grill the Kabobs

Place your loaded skewers on the hot grill and cook for 10 to 12 minutes, turning occasionally so everything gets perfectly charred. The goal is juicy chicken cooked through to 165°F and vegetables with lightly blistered edges. For extra flavor, brush a little reserved marinade over the kabobs during the last couple of minutes on the grill.

Step 6: Serve Hot and Enjoy!

Once your Firecracker Kabobs are sizzling and gorgeous, transfer them straight to the table and dig in while they’re at their flavorful best. These kabobs shine on their own but pair beautifully with grains or salads.

How to Serve Firecracker Kabobs

Garnishes

For an extra burst of flavor and eye-catching appeal, sprinkle your Firecracker Kabobs with fresh cilantro, finely sliced green onions, or even a scattering of toasted sesame seeds. A squeeze of fresh lime takes the smokiness and spice up another notch and adds a zesty finishing touch.

Side Dishes

Firecracker Kabobs pair well with fluffy jasmine rice, cool cucumber salad, or a light slaw to balance the heat. For bigger meals, try serving them with grilled corn on the cob, garlicky naan, or a refreshing fruit salad—anything with crisp, fresh flavors will keep your meal feeling vibrant.

Creative Ways to Present

Pile your kabobs high on a platter, toss in extra grilled veggies for more color, or serve individually over bed of rice bowls. For appetizers, slide off the pieces and serve with toothpicks as spicy, saucy bites. Or, wrap the grilled kabob fillings in lettuce leaves for a fun, hands-on twist!

Make Ahead and Storage

Storing Leftovers

If you’ve got leftovers (you lucky thing!), remove the chicken and veggies from the skewers and place them in an airtight container. They’ll stay delicious in the fridge for up to 3 days while keeping their flavor and texture.

Freezing

Firecracker Kabobs can be frozen after grilling for up to 2 months. Just place cooled, cooked chicken and veggies in a freezer-safe bag, press out any excess air, and label. Thaw overnight in the fridge for an almost-instant dinner down the line.

Reheating

To reheat, simply warm the pieces gently in a skillet over medium heat with a splash of water or reserved marinade to keep things moist. A quick zap in the microwave works in a pinch, but the oven or stovetop helps maintain the kabobs’ irresistible texture.

FAQs

Can I use a different protein for Firecracker Kabobs?

Absolutely! Chicken thigh works well for extra juiciness, or try shrimp, beef, or even tofu if you want a vegetarian-friendly version—the marinade tastes fantastic on just about everything.

What if I don’t have a grill?

No worries! These kabobs can be cooked under a broiler. Arrange the assembled skewers on a foil-lined baking sheet, and broil for 8–10 minutes, turning halfway through. You’ll still get lovely char and loads of flavor.

How spicy are Firecracker Kabobs?

They’re medium-spicy as written, thanks to the sriracha. For extra fire, add some red pepper flakes; if you want to tame the heat, use less sriracha or add a bit more honey to mellow things out.

Can I prepare these kabobs in advance?

Yes! You can marinate the chicken up to a day ahead, and even assemble the skewers a few hours before grilling. Keep everything covered and refrigerated until you’re ready to cook.

Are Firecracker Kabobs gluten-free?

They can be gluten-free if you make sure to use a certified gluten-free soy sauce or tamari. Always double-check labels if cooking for someone with allergies or dietary restrictions.

Final Thoughts

If you’re craving a little heat, a little sweetness, and plenty of big, bold flavor, you need to give these Firecracker Kabobs a try. They’re endlessly adaptable, grill up in a flash, and deliver serious wow factor for weeknights or parties. Trust me—these kabobs won’t last long once they hit the table!

Firecracker Kabobs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 22 reviews

Author: admin
Total Time: 32 minutes (plus marinating)
Yield: 6 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

Firecracker Kabobs are a spicy and flavorful grilled dish featuring marinated chicken, bell peppers, and onions threaded onto skewers. The perfect combination of sweet and heat, these kabobs are sure to be a hit at your next barbecue.

Ingredients

Scale

Marinade:

1½ lbs boneless skinless chicken breast, cut into 1-inch cubes
2 tablespoons olive oil
¼ cup low-sodium soy sauce
¼ cup honey
3 tablespoons sriracha sauce
2 tablespoons rice vinegar
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
½ teaspoon salt
¼ teaspoon black pepper

Skewers:

1 red bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks
1 red onion, cut into chunks
Wooden or metal skewers

Cook Mode Prevent your screen from going dark

Instructions

Marinate the Chicken: In a large bowl, whisk together olive oil, soy sauce, honey, sriracha, rice vinegar, garlic, ginger, salt, and pepper. Add chicken cubes and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes, up to 4 hours.
Prepare the Grill: Preheat grill to medium-high heat.
Assemble the Kabobs: Thread marinated chicken, bell peppers, and onion onto skewers, alternating pieces.
Grill the Kabobs: Grill for 10–12 minutes, turning occasionally, until chicken reaches an internal temperature of 165°F (74°C) and vegetables are slightly charred. Brush with reserved marinade during the last 2 minutes of grilling if desired.
Serve: Serve hot.