Honey Garlic Asian Chicken Kabobs Recipe

Introduction

Honey Garlic Asian Chicken Kabobs are a flavorful and easy-to-make dish perfect for grilling season. The sweet and savory marinade, infused with garlic and ginger, creates tender and juicy chicken bites that everyone will love.

Ingredients

• 1/4 cup oyster sauce
• 2 tablespoons ketchup
• 2 tablespoons honey
• 2 tablespoons chili garlic sauce
• 1 tablespoon Dijon mustard
• 3 cloves garlic (minced)
• 2 teaspoons freshly grated ginger
• 2 pounds boneless, skinless chicken thighs (cut into 1-inch chunks)
• 1 1/2 tablespoons canola oil
• Kosher salt and freshly ground black pepper (to taste)
• 2 green onions (thinly sliced)
• 1/2 teaspoon toasted sesame seeds

Instructions

1. Step 1: In a medium bowl, combine oyster sauce, ketchup, honey, chili garlic sauce, Dijon mustard, minced garlic, grated ginger, and 1 tablespoon water. Reserve 1/3 cup of this mixture and set aside.
2. Step 2: Place the remaining marinade and chicken chunks into a gallon-size Ziploc bag or large bowl. Marinate for at least 2 hours or up to 8 hours, turning occasionally to coat the chicken evenly. Drain the chicken from the marinade before grilling.
3. Step 3: Thread the marinated chicken pieces onto skewers. Brush with canola oil and season with kosher salt and freshly ground black pepper to taste.
4. Step 4: Preheat your grill to medium heat.
5. Step 5: Place the skewers on the grill and cook, turning occasionally, until the chicken reaches an internal temperature of 165°F, about 10 minutes. During the last 1-2 minutes, brush the skewers with the reserved marinade for extra flavor and cook briefly to set the glaze.
6. Step 6: Remove the kabobs from the grill and serve immediately. Garnish with sliced green onions and toasted sesame seeds if desired.

Tips & Variations

• Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
• For extra smoky flavor, add a small handful of wood chips to your grill.
• Swap chicken thighs for chicken breasts if you prefer leaner meat, but watch the cooking time closely to avoid drying out.
• Adjust the chili garlic sauce quantity to control the heat according to your taste.
• Serve kabobs with steamed rice or a simple cucumber salad for a complete meal.

Storage

Store leftover kabobs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. To maintain moisture, cover loosely with foil while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breasts can be used, but they cook faster and can dry out more easily. Monitor cooking time closely and avoid overcooking for the best results.

How long should I marinate the chicken?

Marinating for at least 2 hours allows the flavors to penetrate the meat well. For deeper flavor, you can marinate up to 8 hours or overnight, but avoid going beyond that to prevent the texture from becoming mushy.

Honey Garlic Asian Chicken Kabobs Recipe

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★★★★★

4.6 from 129 reviews

These Honey Garlic Asian Chicken Kabobs are succulent, marinated chicken thighs grilled to perfection with a flavorful blend of oyster sauce, honey, garlic, and chili garlic sauce. Ideal for a crowd-pleasing summer meal or backyard BBQ, these kabobs offer a perfect balance of sweet, savory, and spicy notes with a hint of zing from fresh ginger and Dijon mustard.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 2 hours 50 minutes
• Yield: 6 servings 1x
• Category: Main Dish
• Method: Grilling
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Marinade:

• 1/4 cup oyster sauce
• 2 tablespoons ketchup
• 2 tablespoons honey
• 2 tablespoons chili garlic sauce
• 1 tablespoon Dijon mustard
• 3 cloves garlic, minced
• 2 teaspoons freshly grated ginger
• 1 tablespoon water

Chicken and Garnish:

• 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
• 1 1/2 tablespoons canola oil
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 2 green onions, thinly sliced
• 1/2 teaspoon toasted sesame seeds

Instructions

1. Prepare Marinade: In a medium bowl, combine oyster sauce, ketchup, honey, chili garlic sauce, Dijon mustard, minced garlic, grated ginger, and 1 tablespoon of water. Mix well. Reserve 1/3 cup of this marinade separately to use later as a glaze.
2. Marinate Chicken: Place the chicken chunks in a large Ziploc bag or bowl and pour over the remaining marinade. Seal or cover and refrigerate to marinate for at least 2 hours and up to 8 hours, occasionally turning to ensure even coating.
3. Prepare Skewers: Remove chicken from marinade and drain well. Thread the chicken pieces evenly onto skewers. Brush each skewer with canola oil, then season generously with kosher salt and freshly ground black pepper.
4. Preheat Grill: Heat the grill to medium heat, ensuring it is clean and oiled to prevent sticking.
5. Grill Kabobs: Place skewers on the grill. Cook the chicken, turning occasionally to cook evenly, until fully cooked with an internal temperature of 165°F (about 10 minutes). During the last 1-2 minutes of grilling, brush the skewers with the reserved marinade glaze and continue cooking.
6. Serve: Remove kabobs from the grill and garnish with thinly sliced green onions and toasted sesame seeds. Serve immediately while hot.

Notes

• Soaking wooden skewers in water for at least 30 minutes before threading chicken helps prevent them from burning on the grill.
• Chicken thighs are preferred for juicier kabobs but you may substitute with skinless chicken breast if desired.
• Adjust chili garlic sauce quantity depending on your spice preference.
• Leftover marinade should not be used raw; only reserve and use it for brushing during cooking as the chicken cooks through.
• These kabobs pair well with steamed jasmine rice and a crisp cucumber salad.

Keywords: Honey Garlic Chicken Kabobs, Asian Chicken Skewers, Grilled Chicken Kabobs, Sweet and Spicy Chicken, Oyster Sauce Chicken, Summer BBQ Recipes