Grilled Maple Sriracha Chicken Kebobs

Grilled Maple Sriracha Chicken Kebobs

Fuller's Sugarhouse


  • 2 Large Chicken Breasts cubed
  • 1/4 C. Soy Sauce
  • 1/4 C. Fuller’s Sugarhouse pure maple syrup
  • 1 T. Sugar Bob’s Maple Sriracha Sauce


  • Place cubed chicken breasts in a large resealable plastic bag.
  • Whisk together soy sauce, Fuller’s Sugarhouse pure maple syrup, and sriracha sauce.
  • Pour over the top of the chicken and massage into the chicken.
  • Marinate for at least 4 hours in the refrigerator.
  • Once chicken is done marinating, soak wooden skewers in water for 10 minutes.
  • Then skewer the chicken pieces on to the skewer. We had about 6 skewers with maybe 6-7 pieces of chicken on each skewer.
  • Turn your outdoor grill on high (or you can use an indoor grill or your stovetop) and grill chicken until thoroughly cooked through.


Best cooked on a grill or over open flame to get a little char on the chicken.  If you can't use a grill, a very hot cast iron pan will do.