Grilled Asian Chicken Skewers (Print Version)
Marinated Asian-style chicken skewers grilled and finished with a honey garlic glaze, sesame and scallions.
# What You'll Need:
→ Chicken & Marinade
01 - 1½ pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
02 - 3 tablespoons soy sauce (use tamari or gluten-free soy sauce if needed)
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 for serving
# Steps:
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 the bowl 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. If using wooden skewers, ensure they have been soaked in water for at least 30 minutes to prevent burning.
04 - Thread the marinated chicken pieces onto the skewers, leaving a small gap between pieces for even cooking.
05 - Place the skewers on the grill and cook for 5 to 7 minutes per side, turning once, until the chicken is cooked through and lightly charred on the edges.
06 - While the chicken grills, 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 continue whisking until the sauce thickens, about 1 minute. Remove from heat and set aside.
08 - Arrange the grilled chicken skewers on a platter, drizzle generously with the honey garlic sauce, and garnish with sesame seeds, sliced green onions, and lime wedges.
# Expert Tips:
01 -
- The double hit of soy and honey means even picky eaters will clean their plates without complaint.
- You can prep everything in the morning and have dinner on the table in fifteen minutes when you walk back through the door.
02 -
- If you forget to soak wooden skewers for at least thirty minutes they will catch fire on the grill and that is a mistake you only make once.
- Pulling the sauce off the heat the second it thickens prevents the honey from turning bitter and the cornstarch from breaking down.
03 -
- Pat the chicken pieces dry with a paper towel before dropping them into the marinade so the flavor adheres instead of sliding off on a wet surface.
- Reserve a small spoonful of marinade before adding the raw chicken and brush it on the skewers during grilling for an extra layer of lacquered goodness.