Description
Juicy grilled chicken with a sticky-sweet honey garlic glaze that caramelizes perfectly every time. These Asian-inspired skewers will be your new summer grilling obsession.
Ingredients
Scale
- 2 lbs (900g) boneless, skinless chicken thighs, cut into 1-inch cubes
- 1/4 cup (60ml) low-sodium soy sauce
- 3 tablespoons (63g) honey
- 2 tablespoons (30ml) rice vinegar
- 2 tablespoons (30ml) sesame oil
- 4 garlic cloves, finely minced (about 2 tablespoons)
- 1 tablespoon (6g) fresh ginger, grated
- 2 tablespoons (30ml) vegetable oil
- 1 teaspoon (5g) red pepper flakes (adjust to taste)
- 3 green onions, thinly sliced (plus extra for garnish)
- 2 tablespoons (18g) sesame seeds
- 8–10 wooden or metal skewers (if using wooden, soak in water for 30 minutes)
Instructions
- In a medium bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, vegetable oil, and red pepper flakes until well combined. Reserve 1/4 cup of marinade for basting.
- Place chicken cubes in a large ziplock bag or shallow dish. Pour remaining marinade over chicken, add green onions, and toss to coat evenly. Seal and refrigerate for at least 2 hours or overnight.
- If using wooden skewers, soak in water for 30 minutes before grilling. Preheat grill to medium-high heat (375-400°F).
- Remove chicken from marinade and thread onto skewers, leaving small spaces between pieces. Discard used marinade.
- Grill skewers for 4-5 minutes per side, rotating occasionally for even cooking. In the last 2 minutes, brush with reserved marinade to create a glaze.
- Cook until chicken reaches internal temperature of 165°F and has caramelized edges.
- Transfer to a serving platter, sprinkle with sesame seeds and additional green onions. Let rest 5 minutes before serving.