Grilled Asian Chicken Skewers (Printable Version)
Tender, marinated chicken skewers grilled and glazed with sticky honey-garlic, finished with sesame and scallions.
# Ingredient List:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1.5-inch cubes
→ Marinade
02 - 1/4 cup low-sodium soy sauce
03 - 2 tbsp sesame oil
04 - 1 tbsp rice vinegar
05 - 2 tbsp honey
06 - 2 cloves garlic, minced
07 - 1 tbsp fresh ginger, grated
08 - 1/2 tsp black pepper
09 - 1 tbsp Sriracha or Asian chili sauce (optional, for heat)
→ Honey Garlic Sauce
10 - 3 tbsp honey
11 - 2 tbsp soy sauce
12 - 3 cloves garlic, finely minced
13 - 1 tbsp rice vinegar
14 - 1 tsp cornstarch dissolved in 2 tsp cold water
→ Garnish
15 - 2 tbsp sesame seeds
16 - 2 scallions, thinly sliced
# How to Make:
01 - In a mixing bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, minced garlic, grated ginger, black pepper, and Sriracha if using. Add the chicken cubes and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor penetration.
02 - If using wooden skewers, submerge them in water for 20 to 30 minutes to prevent burning on the grill.
03 - Remove the chicken from the marinade, allowing excess to drip off. Thread the cubes onto skewers, leaving a small gap between each piece to promote even cooking and char marks.
04 - Preheat an outdoor grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
05 - Place the skewers on the grill and cook for 5 to 7 minutes per side, turning occasionally, until the chicken is cooked through and develops a lightly charred exterior.
06 - While the chicken grills, combine the honey, soy sauce, minced garlic, and rice vinegar in a small saucepan over medium heat. Bring to a gentle simmer for 2 minutes. Stir in the cornstarch slurry and continue cooking for 1 to 2 minutes until the sauce thickens to a glossy glaze.
07 - Brush the grilled skewers generously with the honey garlic sauce or drizzle it over the top before serving.
08 - Sprinkle with sesame seeds and thinly sliced scallions. Serve immediately with steamed jasmine rice, noodles, or a refreshing cucumber salad.
# Expert Tips:
01 -
- The double hit of soy and honey in both the marinade and the finishing sauce creates layers of flavor that taste like you spent all day in the kitchen.
- Chicken thighs stay incredibly juicy on the grill, even if you accidentally leave them on a minute too long like I have done more times than I care to admit.
- Everything comes together in under an hour, making this one of the most impressive weeknight meals with almost no fuss.
02 -
- Do not skip soaking wooden skewers or you will end up with charred sticks and a frustrating cleanup, as I learned during a particularly chaotic Fourth of July.
- The cornstarch slurry must be stirred right before adding to the sauce because it settles fast and clumps if you dump it in lazily.
- Letting the chicken rest for a couple of minutes after grilling keeps the juices inside where they belong instead of running all over your plate.
03 -
- Pat the chicken pieces dry before marinating so the soy sauce and oils can penetrate the meat rather than sliding off a wet surface.
- Reserve a small bowl of the honey garlic sauce before it touches raw meat so you can serve extra on the side for dipping without worry.