Grilled Asian Chicken Skewers (Printable Version)
Marinated Asian-style chicken skewers grilled and glazed with honey garlic, garnished with sesame and green onions.
# What You'll Need:
→ Chicken & Marinade
01 - 1 ½ lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
02 - 3 tablespoons soy sauce (use gluten-free tamari if 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 - ½ teaspoon freshly ground black pepper
→ Honey Garlic Sauce
09 - ¼ 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 - ½ teaspoon chili flakes (optional)
→ Garnishes
15 - 1 tablespoon sesame seeds
16 - 2 green onions, thinly sliced
17 - Lime wedges for serving
# Directions:
01 - In a large mixing bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, minced garlic, grated ginger, and black pepper until well combined.
02 - Add the chicken pieces to the marinade and toss to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 4 hours for deeper flavor penetration.
03 - Preheat an outdoor grill or indoor grill pan over medium-high heat. If using wooden skewers, soak them in water for at least 30 minutes beforehand to prevent burning.
04 - Remove the chicken from the marinade, allowing excess to drip off. Thread the chicken pieces evenly onto the prepared skewers, leaving a small gap between pieces for even cooking.
05 - Place the skewers on the hot grill and cook for 5 to 7 minutes per side, turning once, until the chicken is cooked through and lightly charred with grill marks. Internal temperature should reach 165°F.
06 - While the skewers grill, combine the honey, soy sauce, water, minced garlic, and chili flakes in a small saucepan. Bring to a gentle simmer over medium heat.
07 - Stir in the cornstarch slurry and continue whisking constantly for about 1 minute until the sauce thickens to a glossy glaze consistency. Remove from heat immediately.
08 - Arrange the grilled chicken skewers on a serving platter, drizzle generously with the honey garlic sauce, and garnish with sesame seeds, sliced green onions, and lime wedges.
# Expert Hints:
01 -
- The honey garlic sauce doubles as a marinade booster and a finishing glaze, so nothing goes to waste and every bite sings with sticky sweetness.
- You can throw these together on a weeknight with pantry staples, yet they taste like something from a street market in Taipei.
02 -
- Skipping the soak on wooden skewers will result in them catching fire on the grill, a mistake I made once and will never repeat after fishing charred sticks off hot coals.
- Overcooking the sauce after adding the cornstarch slurry can make it gummy rather than silky, so pull it off the heat the moment it coats the back of a spoon.
03 -
- Pat the chicken pieces dry before adding them to the marinade so the flavors adhere rather than sliding off wet surfaces.
- Reserve a spoonful of the honey garlic sauce before it touches raw meat and use it as an extra drizzle at the table for maximum impact.