Grilled Asian Chicken Skewers (Printable Version)
Marinated chicken skewers grilled and glazed with honey-garlic, topped with sesame and scallions.
# What You Need:
→ Chicken and Marinade
01 - 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
02 - 3 tablespoons soy sauce (use gluten-free soy sauce as 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 - 1/2 teaspoon freshly ground black pepper
→ Honey Garlic Sauce
09 - 1/4 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 - 1/2 teaspoon chili flakes (optional)
→ Garnishes (optional)
15 - 1 tablespoon sesame seeds
16 - 2 green onions, thinly sliced
17 - Lime wedges
# How to Make It:
01 - In a mixing bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, minced garlic, grated ginger, and black pepper until combined.
02 - Add chicken pieces to the marinade and toss thoroughly to coat. Cover and refrigerate for at least 1 hour and up to 4 hours for enhanced flavor.
03 - Preheat grill or grill pan over medium-high heat.
04 - Thread marinated chicken pieces onto soaked wooden skewers or metal skewers, leaving space between each piece for even cooking.
05 - Grill skewers 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 honey, soy sauce, water, minced garlic, and chili flakes in a small saucepan. Bring to a gentle simmer over medium heat.
07 - Add the cornstarch slurry to the saucepan, whisking continuously until the sauce thickens, about 1 minute. Remove from heat.
08 - Arrange chicken skewers on a platter, drizzle with honey garlic sauce, and garnish with sesame seeds, sliced green onions, and lime wedges as desired.
# Expert Advice:
01 -
- The marinade works its magic in just an hour but gets even better if you plan ahead
- That honey garlic sauce is the kind of thing guests will beg you to bottle and sell
02 -
- Soak wooden skewers for at least 30 minutes so they do not turn into charcoal on the grill
- Let the skewers rest for a couple minutes after grilling so the juices redistribute
03 -
- Pat the chicken dry before threading to get better sear marks
- Save some marinade to brush on during the last minute of grilling