Sesame Chicken Kabobs
Oh-so-sweet, savory, sticky chicken kabobs with the most flavorful marinade. Can be prepped ahead of time. SO SO EASY!
Time to fire up that grill for this summery goodness – sweet, savory, sticky chicken kabobs grilled to absolute perfection.
The marinade can be prepped the night before, which means less work when ready to serve. And if you’re using wood skewers, be sure to soak them for at least 30 minutes in water (overnight is best) as they can burn easily over a hot grill.
I am always partial to chicken thighs as they will yield the most tender kabobs, but chicken breasts can be substituted if needed.
This is best served over a bowl of rice and marinated cucumbers or they can be munched alone as finger food (also equally amazing) with a cold, cold beer.
CAN I USE CHICKEN BREASTS?
Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful kabobs when thrown on the grill.
WHAT CAN I USE IF I DON’T HAVE METAL SKEWERS?
Metal skewers are sturdy and reusable but please note that they will retain heat so please be careful when serving. Wooden skewers can also be used but can burn over a hot grill. I recommend soaking them overnight in water (or at least 30 minutes) prior to using.
WHAT IF I DON’T HAVE A GRILL?
Sesame Chicken Kabobs
- ⅓ cup reduced sodium soy sauce
- 3 tablespoons ketchup
- 2 tablespoons honey
- 1 tablespoon toasted sesame oil
- 1 tablespoon Dijon mustard
- 1 tablespoon rice wine vinegar
- 1 tablespoon freshly grated ginger
- 3 cloves garlic, minced
- 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
- 1 ½ tablespoons canola oil
- Kosher salt and freshly ground black pepper, to taste
- 2 green onions, thinly sliced
- 1 teaspoon toasted sesame seeds
- In a medium bowl, combine soy sauce, ketchup, honey, sesame oil, Dijon, vinegar, ginger and garlic. Reserve 1/3 cup and set aside.
- In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and chicken; marinate for at least 2 hours to overnight, up to 8 hours, turning the bag occasionally. Drain the chicken from the marinade.
- Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste.
- Preheat grill to medium heat.
- Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes. Brush skewers with reserved soy sauce mixture, cooking for an additional 1-2 minutes.
- Serve immediately, garnished with green onions and sesame seeds, if desired.