Honey Garlic Asian Chicken Kabobs

This honey garlic marinade is to die for! Marinate overnight and throw on the grill when ready to serve. So easy + fast!

reasons to make honey garlic asian chicken kabobs

• Perfect for summer. This is one of the best summer treats – super sticky, saucy Asian chicken kabobs grilled to perfection for those favorited smoky, charred flavors + grill marks served alongside some cold, cold beers.
• Can be made all year long. Too cold to grill out? No worries – these can easily be thrown on a cast iron grill pan or a large cast iron skillet to be made all year long, rain or shine.
• Prep ahead of time. The chicken can be soaked up in all that saucy goodness – oyster sauce, ketchup, honey, chili garlic sauce, Dijon, garlic and ginger – for 2 hours up to 8 hours, perfect for quick weeknight dinners or summer entertaining.
• Flexible recipe. Increase the heat levels as needed (or omit for the littles) , or add as much or as little garlic as desired. Some like it super garlicky, others not so much!

tips and tricks for success

• An outdoor grill is not necessary. Too cold to grill outside? A cast iron grill pan can be used to get those favorited grill marks and charred flavor.
• Oyster sauce is key. Oyster sauce, the secret ingredient here, will add a rich, savory umami flavor to the chicken skewers – slightly sweet and salty, and will not taste strongly of oysters.
• Work in batches. An overcrowded grill or pan can lead to uneven cooking and poor browning. Work in batches to maintain high heat for a good sear and crispy crust on each chicken skewer.
• Add some heat. For a kick of heat, increase the chili garlic sauce (sambal oelek) or add Sriracha, to taste.
• Use an instant-read thermometer for the most accurate results. The internal temperature should reach 165°F.
• Let your meat rest. Let your chicken kabob rest for at least 5 minutes prior to serving, allowing the juices to redistribute – this will allow for maximum flavor and juiciness.
• Reheat in the oven. Leftover chicken can be rubbery when reheated. For best results with leftovers, reheat in the oven at 350°F, covered in aluminum foil until warmed through

Honey Garlic Asian Chicken Kabobs

Yield: 6 servings

Prep: 2 hours hours 30 minutes minutes

Cook: 20 minutes minutes

Total: 2 hours hours 50 minutes minutes

This honey garlic marinade is to die for! Marinate overnight and throw on the grill when ready to serve. So easy + fast!

5 stars (48 ratings)

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Ingredients

• 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, garlic, ginger and 1 tablespoon water. Reserve 1/3 cup and set aside.
• In a gallon size Ziploc bag or large bowl, combine oyster sauce mixture and chicken; marinate for at least 2 hours to overnight, up to 8 hours, turning the bag occasionally. Drain the chicken from the marinade.
• Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste.
• Preheat grill to medium heat.
• Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes. Brush skewers with reserved oyster sauce mixture, cooking for an additional 1-2 minutes.
• Serve immediately, garnished with green onions and sesame seeds, if desired.

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