Honey Garlic Asian Chicken Kabobs Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- Preheat the grill: Heat the grill to medium heat, ensuring the grates are clean and lightly oiled to prevent sticking.
- 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.
- 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.
- 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
