Honey Garlic Asian Chicken Kabobs Recipe

Introduction

These Honey Garlic Asian Chicken Kabobs are a flavorful and easy way to enjoy grilled chicken with a sweet and savory twist. Marinated in a blend of oyster sauce, honey, and spices, they’re perfect for a weekend barbecue or a simple weeknight dinner.

Ingredients

• 1/4 cup oyster sauce
• 2 tablespoons ketchup
• 2 tablespoons honey
• 2 tablespoons chili garlic sauce
• 1 tablespoon Dijon mustard
• 3 cloves garlic, minced
• 2 teaspoons freshly grated ginger
• 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
• 1 1/2 tablespoons canola oil
• Kosher salt and freshly ground black pepper, to taste
• 2 green onions, thinly sliced
• 1/2 teaspoon toasted sesame seeds

Instructions

1. Step 1: In a medium bowl, combine oyster sauce, ketchup, honey, chili garlic sauce, Dijon mustard, minced garlic, grated ginger, and 1 tablespoon water. Reserve 1/3 cup of this mixture and set it aside for later.
2. Step 2: Place the chicken pieces in a gallon-size Ziploc bag or large bowl and add the remaining marinade. Seal or cover and marinate in the refrigerator for at least 2 hours and up to 8 hours, turning occasionally to coat evenly.
3. Step 3: Once marinated, remove the chicken from the sauce and thread the pieces onto skewers. Brush the chicken with canola oil and season with salt and pepper to taste.
4. Step 4: Preheat your grill to medium heat.
5. Step 5: Grill the skewers, turning occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F (about 10 minutes). During the last 1-2 minutes of cooking, brush the kabobs with the reserved marinade to add extra flavor.
6. Step 6: Remove the kabobs from the grill and serve immediately, garnished with thinly sliced green onions and toasted sesame seeds if desired.

Tips & Variations

• For added flavor, marinate the chicken overnight in the refrigerator.
• If you don’t have a grill, cook the skewers under a broiler or in a grill pan on the stove.
• Add vegetables like bell peppers, onions, or zucchini to the skewers for a colorful, balanced meal.
• Adjust the chili garlic sauce to control the spiciness level according to your taste.

Storage

Store any leftover cooked chicken kabobs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or warm in a skillet over medium heat until heated through. Avoid overcooking the chicken during reheating to keep it tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast can be used, but it may cook faster and can dry out more easily. Keep an eye on the grilling time to avoid overcooking.

Do I need to soak wooden skewers before grilling?

Yes, soak wooden skewers in water for at least 30 minutes before threading the chicken to prevent them from burning on the grill.

Honey Garlic Asian Chicken Kabobs Recipe

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★★★★★

5 from 109 reviews

These Honey Garlic Asian Chicken Kabobs feature tender chicken thighs marinated in a flavorful blend of oyster sauce, honey, garlic, ginger, and spicy chili garlic sauce. Grilled to perfection and garnished with green onions and toasted sesame seeds, these kabobs are perfect for a delicious and easy weeknight dinner or a summer barbecue.

• Author: Lila
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 2 hours 27 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Asian
• Diet: Halal

Ingredients

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Marinade and Chicken

• 1/4 cup oyster sauce
• 2 tablespoons ketchup
• 2 tablespoons honey
• 2 tablespoons chili garlic sauce
• 1 tablespoon Dijon mustard
• 3 cloves garlic, minced
• 2 teaspoons freshly grated ginger
• 1 tablespoon water
• 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
• 1 1/2 tablespoons canola oil
• Kosher salt and freshly ground black pepper, to taste

Garnish

• 2 green onions, thinly sliced
• 1/2 teaspoon toasted sesame seeds

Instructions

1. Prepare the marinade: In a medium bowl, combine oyster sauce, ketchup, honey, chili garlic sauce, Dijon mustard, minced garlic, grated ginger, and 1 tablespoon of water. Mix well to create a smooth marinade. Reserve 1/3 cup of this marinade and set it aside for basting later.
2. Marinate the chicken: Place the chicken thigh chunks into a gallon-size Ziploc bag or large bowl. Pour the remaining marinade over the chicken, seal or cover, and refrigerate for at least 2 hours or up to 8 hours, turning the bag occasionally to ensure even marinating.
3. Prepare the skewers: Remove the chicken from the marinade and drain well. Thread the chicken pieces evenly onto skewers. Brush the skewers with canola oil and season with kosher salt and freshly ground black pepper to taste.
4. Preheat the grill: Heat the grill to medium heat, ensuring the grates are clean and lightly oiled to prevent sticking.
5. Grill the chicken: Place the chicken skewers on the grill. Cook them for about 10 minutes, turning occasionally to ensure even cooking on all sides. The chicken should reach an internal temperature of 165°F (74°C) to be safe and fully cooked.
6. Baste and finish grilling: During the last 1-2 minutes of cooking, brush the skewers with the reserved marinade to add extra flavor and moisture.
7. Serve: Remove the skewers from the grill and serve immediately, garnished with thinly sliced green onions and toasted sesame seeds for a fresh and nutty finish.

Notes

• Soaking wooden skewers in water for at least 30 minutes before threading chicken prevents them from burning on the grill.
• Chicken thighs are preferred for juiciness and flavor; however, chicken breasts can be used but may result in drier kabobs.
• If an outdoor grill is unavailable, these kabobs can be cooked under a broiler or on a grill pan on the stovetop.
• Adjust the amount of chili garlic sauce depending on your preferred spice level.
• Marinating overnight will deepen the flavor but is not required.

Keywords: chicken kabobs, honey garlic chicken, grilled chicken skewers, Asian chicken recipe, summer grilling