Grilled Asian Chicken Skewers (Print version)
Marinated Asian-style chicken grilled to char, finished with a sticky honey-garlic glaze and sesame-scallion garnish.
# What goes in:
→ Chicken
01 - 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1.5-inch cubes
→ Marinade
02 - 1/4 cup low-sodium soy sauce
03 - 2 tbsp sesame oil
04 - 1 tbsp rice vinegar
05 - 2 tbsp honey
06 - 2 cloves garlic, minced
07 - 1 tbsp fresh ginger, grated
08 - 1/2 tsp black pepper
09 - 1 tbsp Sriracha or Asian chili sauce (optional, for heat)
→ Honey Garlic Sauce
10 - 3 tbsp honey
11 - 2 tbsp soy sauce
12 - 3 cloves garlic, finely minced
13 - 1 tbsp rice vinegar
14 - 1 tsp cornstarch dissolved in 2 tsp cold water
→ Garnish
15 - 2 tbsp sesame seeds
16 - 2 scallions, thinly sliced
# Cooking steps:
01 - In a mixing bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, minced garlic, grated ginger, black pepper, and Sriracha if using. Add the chicken cubes and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor penetration.
02 - If using wooden skewers, submerge them in water for 20 to 30 minutes to prevent burning on the grill.
03 - Remove the chicken from the marinade and thread the pieces onto skewers, leaving a small gap between each cube to ensure even cooking on all sides.
04 - Preheat a grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
05 - Place the skewers on the grill and cook for 5 to 7 minutes per side, turning occasionally, until the chicken is cooked through and develops a lightly charred exterior.
06 - While the chicken grills, combine the honey, soy sauce, minced garlic, and rice vinegar in a small saucepan over medium heat. Bring to a simmer and cook for 2 minutes. Stir in the cornstarch slurry and continue cooking for 1 to 2 minutes until the sauce thickens to a glossy consistency.
07 - Brush the grilled skewers generously with the honey garlic sauce, or drizzle it over the top just before serving.
08 - Sprinkle with sesame seeds and thinly sliced scallions to finish.
# Tips from flavorandfeast:
01 -
- The marinade doubles as a flavor bomb for pretty much any protein you have hanging around.
- That sticky honey garlic sauce clings to every charred edge and makes each bite irresistible.
02 -
- Do not rush the cornstarch slurry step because undercooked cornstarch leaves a chalky taste that ruins the entire sauce.
- If you marinate longer than 2 hours the soy sauce starts to cure the chicken and the texture turns rubbery instead of tender.
03 -
- Pat the chicken dry before marinating so the soy sauce can penetrate instead of sliding off a wet surface.
- Reserve a small bowl of the honey garlic sauce before it touches raw meat and use it as a finishing drizzle so everyone gets that bright clean flavor on top.