Description
Honey Garlic Asian Chicken Kabobs bursting with savory sweet flavors, perfect for grilling and crowd-pleasing appetizer at any event.
Ingredients
Scale
- 2 pounds (900g) boneless, skinless chicken thighs, cut into 1.5-inch chunks
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 medium red onion, cut into 1-inch chunks
- 1 zucchini, sliced into thick rounds
- 8–10 wooden or metal skewers
Instructions
- Step 1: Prepare the marinade In a medium bowl, whisk together soy sauce, honey, sesame oil, minced garlic, grated ginger, rice vinegar, brown sugar, and red pepper flakes until the honey and sugar fully dissolve. The mixture should be smooth and well-blended, with an intoxicating aroma of garlic and ginger. Stir in the sliced green onions and sesame seeds. Reserve ¼ cup of this marinade in a separate container and refrigerate for later use as a finishing glaze (this prevents cross-contamination).
- Step 2: Marinate the chicken Place chicken pieces in a resealable plastic bag or shallow dish and pour the remaining marinade over them. Seal the bag, removing as much air as possible, or cover the dish tightly with plastic wrap. Using your hands (through the plastic), massage the marinade into the chicken to ensure even coating. Refrigerate for 2-6 hours, turning occasionally if possible to ensure all pieces marinate evenly.
- Step 3: Soak and prepare skewers If using wooden skewers, submerge them completely in water for at least 30 minutes before grilling. This prevents them from burning during cooking. While the skewers soak, prepare your vegetables, cutting them into consistent pieces similar in size to the chicken chunks. This ensures everything cooks at approximately the same rate.
- Step 4: Assemble the kabobs Remove the marinated chicken from the refrigerator about 20 minutes before cooking to take the chill off. Thread the chicken and vegetables onto the skewers, alternating pieces for colorful presentation. Your pattern might be chicken, red pepper, chicken, onion, chicken, zucchini, chicken, green pepper, then repeat. Leave a small space between each item for even cooking and heat circulation.
- Step 5: Grill to perfection Preheat your grill to medium-high heat (about 375-400°F/190-205°C). Oil the grates well to prevent sticking. Place the Honey Garlic Asian Chicken Kabobs on the hot grill and cook for 12-15 minutes total, turning every 3-4 minutes to ensure even cooking and charring on all sides. During the last few minutes of cooking, brush the kabobs with the reserved marinade for an extra boost of flavor and glossy finish. The chicken is done when it reaches an internal temperature of 165°F (74°C) for breast meat or 175°F (80°C) for thigh meat.
- Step 6: Rest and serve Transfer the cooked Honey Garlic Asian Chicken Kabobs to a clean platter and let them rest for 5 minutes. This allows the juices to redistribute throughout the meat, ensuring maximum juiciness. Sprinkle with additional sesame seeds and sliced green onions for a beautiful garnish and fresh flavor contrast. Serve hot, perhaps with a small bowl of the heated (to kill any bacteria) reserved marinade as a dipping sauce.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 kabob
- Calories: 350
- Sugar: 16g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 120mg