Description
These Honey Garlic Asian Chicken Kabobs are sweet, savory, and perfectly grilled with a sticky glaze, topped with sesame seeds and green onions—an easy, crowd-pleasing dinner.
Ingredients
Scale
- ¼ 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 ½ tablespoons canola oil
- Kosher salt and freshly ground black pepper, to taste
- 2 green onions, thinly sliced
- ½ teaspoon toasted sesame seeds
Instructions
- In a medium bowl, combine oyster sauce, ketchup, honey, chili garlic sauce, Dijon mustard, garlic, ginger, and 1 tablespoon water. Mix well. Reserve 1/3 cup of the sauce.
- Add chicken to a large bowl or Ziploc bag. Pour marinade over chicken and toss to coat. Marinate in the refrigerator for at least 2 hours, up to 8 hours.
- Remove chicken from marinade and thread onto skewers. Brush lightly with canola oil and season with salt and pepper.
- Preheat grill to medium heat. Grill skewers for about 10 minutes, turning occasionally, until chicken reaches 165°F.
- Brush with reserved sauce and cook for an additional 1–2 minutes.
- Remove from grill and garnish with green onions and sesame seeds. Serve immediately.
Notes
- Soak wooden skewers in water for 20–30 minutes to prevent burning.
- Chicken thighs stay juicier than chicken breasts, but both work.
- For extra heat, add more chili garlic sauce or red pepper flakes.
- Can be baked at 425°F for 15–18 minutes if no grill is available.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1/4 recipe
- Calories: 320 kcal
- Sugar: 9 g
- Sodium: 720 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 110 mg