Grilled Asian Chicken Skewers (Printable)
Marinated chicken skewers grilled and glazed with honey garlic, savory and slightly sweet, ideal for summer gatherings.
# What You'll Need:
→ Chicken and Marinade
01 - 1 ½ pounds 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
# How to Make It:
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 until evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 4 hours for deeper flavor.
03 - Preheat an outdoor grill or indoor grill pan over medium-high heat, approximately 400°F. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
04 - Remove the chicken from the marinade, allowing excess to drip off. Thread the chicken pieces onto the 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 to an internal temperature of 165°F and lightly charred on the edges.
06 - While the chicken grills, combine the honey, soy sauce, water, minced garlic, and chili flakes in a small saucepan. Bring to a gentle simmer over medium heat.
07 - Pour in the cornstarch slurry while whisking continuously. Continue cooking and whisking for about 1 minute until the sauce thickens to a glossy glaze consistency. Remove from heat.
08 - Arrange the grilled chicken skewers on a serving platter and drizzle generously with the honey garlic sauce. Garnish with sesame seeds, sliced green onions, and lime wedges. Serve immediately.
# Expert Advice:
01 -
- The double hit of soy and honey, once in the marinade and again in the dipping sauce, creates a sticky caramelized crust that rivals any restaurant version.
- Everything comes together in about half an hour of active cooking, which means you can pull this off on a Tuesday without thinking twice.
02 -
- If you skip soaking wooden skewers, they will burn and possibly fall apart before the chicken is done, which is a mess you do not want to deal with.
- Overcooking the sauce after adding the cornstarch will turn it gummy instead of silky, so watch it closely and remove it from heat the moment it thickens.
03 -
- Patting the chicken pieces dry before marinating helps the soy mixture penetrate more effectively and gives you a better sear on the grill.
- Brushing a little extra honey garlic sauce on the skewers during the last minute of grilling creates an incredible sticky glaze that caramelizes right onto the chicken.