Honey Garlic Asian Chicken Kabobs Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Preheat Grill: Heat the grill to medium heat, ensuring it is clean and oiled to prevent sticking.
- 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.
- 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
