Grilled Asian Chicken Skewers (Printable)
Marinated chicken skewers grilled and finished with a honey garlic glaze, garnished with sesame and green onions.
# What You'll Need:
→ Chicken and Marinade
01 - 1½ pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
02 - 3 tablespoons soy sauce (use tamari for gluten-free)
03 - 2 tablespoons sesame oil
04 - 2 tablespoons rice vinegar
05 - 1 tablespoon honey
06 - 3 cloves garlic, minced
07 - 1 tablespoon fresh ginger, grated
08 - ½ teaspoon freshly ground black pepper
→ Honey Garlic Sauce
09 - ¼ cup honey
10 - 2 tablespoons soy sauce
11 - 2 tablespoons water
12 - 2 cloves garlic, minced
13 - 1 teaspoon cornstarch mixed with 1 tablespoon water
14 - ½ teaspoon chili flakes (optional)
→ Garnishes
15 - 1 tablespoon sesame seeds
16 - 2 green onions, thinly sliced
17 - Lime wedges
# How To Make:
01 - In a mixing bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, minced garlic, grated ginger, and black pepper until well combined.
02 - Add the chicken pieces to the marinade and toss to coat evenly. Cover and refrigerate for at least 1 hour, or up to 4 hours for deeper flavor.
03 - Preheat an outdoor grill or grill pan over medium-high heat.
04 - Thread the marinated chicken pieces onto soaked wooden skewers or metal skewers, dividing the meat evenly.
05 - Grill the skewers for 5 to 7 minutes per side, turning once, until the chicken is cooked through and lightly charred.
06 - While the skewers cook, combine the honey, soy sauce, water, minced garlic, and chili flakes in a small saucepan. Bring to a simmer over medium heat.
07 - Stir in the cornstarch slurry and whisk continuously until the sauce thickens, about 1 minute. Remove from heat.
08 - Arrange the grilled chicken skewers on a platter, drizzle with honey garlic sauce, and garnish with sesame seeds, sliced green onions, and lime wedges.
# Expert Tips:
01 -
- The honey garlic sauce is so good you will catch yourself eating it off a spoon before the chicken even finishes grilling.
- Marinating does almost all the work for you, making this deceptively easy for how impressive it looks.
02 -
- If you are using wooden skewers, soak them in water for at least thirty minutes or they will catch fire on the grill and that smell will ruin everything.
- The sauce thickens further as it sits, so pull it off the heat when it is slightly thinner than you think it should be.
03 -
- Pat the chicken dry before marinating so the flavors concentrate rather than dilute in excess moisture.
- Baste the skewers with a little extra marinade during the last two minutes of grilling for a caramelized lacquered finish.