Honey Garlic Asian Chicken Kabobs
by Chungah
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Juicy, tender honey garlic Asian chicken kabobs with the most flavor-packed marinade! Marinate overnight and cook on the grill (or stovetop!).
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Why you’ll love these 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.
- Make-ahead friendly. 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 and 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!
- Leftovers taste even better. The leftovers may be the best part, repurposing for salads, wraps, fried rice, and grain bowls.
Key ingredients
Oyster sauce
The oyster sauce (similar to hoisin sauce) serves as a rich, base flavor for the marinade, providing deep umami goodness.
Ketchup
Ketchup adds acidity, tang, and a subtle sweetness to the marinade.
Honey
Honey provides sweetness while also thickening the sauce to create that favorited thick, sticky glaze for the kabobs.
Chili garlic sauce
Chili garlic sauce is a chunky sauce adding a little bit of heat and garlicky flavor. Sambal oelek or Sriracha can also be used in place of the chili garlic sauce.
Dijon mustard
Dijon will add sharp, tangy heat, cutting through the richness and saltiness of the oyster sauce.
Garlic and ginger
Opt for garlic paste or ginger paste for unmatched convenience, cutting down prep time even further!
Chicken
Both boneless, skinless chicken thighs or breasts can be used in this recipe.
How to make asian chicken kabobs
- Prep the skewers. If using wooden skewers, soak overnight in water (or at least 30 minutes) before you start grilling to prevent them from burning.
- Make the marinade. Whisk together the oyster sauce, ketchup, honey, chili garlic sauce, Dijon, garlic, ginger, and water. Pro tip: reserve 1/3 cup for basting and glazing later.
- Marinate the chicken. Combine the chicken and the marinade, marinating for at least 2 hours, preferably overnight to really let the flavors soak in.
- Assemble the kabobs. Drain the chicken from the marinade and thread onto the skewers.
- Prep the grill. Preheat the grill to medium heat (325-375°F) and scrape the grill grates clean to prevent sticking and to guarantee those perfect sear marks on the chicken kabobs.
- Grill and glaze. Cook the skewers on the grill, turning occasionally so all the sides brown evenly. Brush the skewers with the reserved marinade, cooking for a few extra minutes until the chicken is cooked through (165°F).
- Serve. Let the skewers rest for at least 5 minutes before garnishing with green onions and sesame seeds.
Pro tip
Soak and freeze wooden skewers at the start of summer.
Soak the skewers for at least 30 minutes (warm or cold water). Drain and store in a freezer bag for later use, using them straight from the freezer all season long.
what to serve with honey garlic asian chicken kabobs
Tools For This Recipe
Honey Garlic Asian Chicken Kabobs: Frequently Asked Questions
Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content, which will yield juicier, more flavorful chicken.
Metal skewers are sturdy and reusable but note that they will retain heat so please be careful when serving. Wooden skewers can also be used but can burn over a hot grill. I recommend soaking them overnight in water (or at least 30 minutes) prior to using.
No grill, no problem. A cast iron grill pan or a large cast iron skillet will work beautifully here, especially during those winter months when it’s too cold to grill out!
To ensure juicy, moist chicken, marinate the chicken for at least 1 hour, avoid overcooking (use an instant-read thermometer) and let it rest prior to serving.
Yes! The chicken can be marinated overnight and placed in the fridge.
Store leftovers in an airtight container for 3-4 days, reheating in the oven at 350°F, covered tightly in foil, until warmed through.
Honey Garlic Asian Chicken Kabobs
Video
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.
Equipment
Notes
- 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 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.
Did you make this recipe?
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Hands down the best marinade recipe I have ever encountered. I was so surprised at how well seasoned the chicken came out and how much marinade they soaked up. I hate the oily feeling in my ziplock bag for other recipes that call for some sort of oil in the marinade. I will be making lots more based on this recipe here on out. Delicious! <3
I am going to make this recipe at our Mother’s Day bbq. I accidentally bought the wrong chili. I didn’t he threw one you mention (chili garlic sauce) but just the regular chili paste. Will it change the taste?
I’m planning to make this and was wondering if I these kabobs can be made with veggies on them as well? I’d just double up on the marinade and let the veggies sit in a separate ziploc bag overnight before adding them to the skewers. Thoughts?
I used chicken breast, but it still came out great. I served it with pancit.
Best sweet spicy/tangy chicken EVER! First time I’ve made it. Served it with a sweet potato but would go great with jasmine rice with extra sauce! Will definitely make this again! I grilled bone in, skin on chicken thighs.
Is there a good alternative to oyster sauce? My boyfriend is allergic to shellfish and I doubt I can use this ingredient – thanks!
I accidentally used soy sauce instead of oyster sauce and it still came out great!
Taste & look delicious.
These were delicious! Crowd pleaser for sure!
I made this recipe and it is an automatic entry to the “definitely make again” category. I subbed sliced chicken breast for thighs and let it marinate overnight. I used my All Clad Copper Core skillet to cook this and it is DELICIOUS. I am not a fan of canola oil and used butter instead. I did not reserve the 1/3 cup for brushing as it was cooked in a pan. The scallions add a perfect touch, do not skip them. I left out sesame seeds as well.
This is truly damn delicious. Thank you!!!
You are so welcome, Liz! I’m so glad you enjoyed this so much! And your modifications sound like they were spot on! 🙂
This had SO MUCH flavor. Delicious 🙂
That’s what we love to hear, Dawn! 🙂
Thanks for all of your wonderful recipes. This is currently our favorite chicken marinade. We’ve made it several times. It’s the perfect blend of sweet and spicy. We usually don’t make the kabobs. We’ve used it with both breasts and thighs and it’s great either way. We like to grill a large pack of chicken and use it for meals for the week. Perfect for salads, wraps, tacos or burrito bowels.
This was very delicious. My husband who is not a big chicken fan raves about it.
That’s a sure win! Thanks for sharing, Evelyn!
This looks absolutely amazing! I don’t have a grill, can this be cooked in the oven? If so, what temperature and time do you recommend? Thank you. 🙂
I just made, and ate, this and it is so good! You have some of my favorite recipes. Thank you!
You are so welcome, JennyF!
This was delicious along with some Asian Coleslaw
That sounds amazing, Robi!
The sauce sounds delicious but I don’t have access to a grill…Can you cook these on the stovetop, and if so, how would you do this? Thanks!
Yes, Miki, you can absolutely cook this on the stovetop using a grill pan. 🙂
This may sound silly but do oyster sauce and fish sauce taste the same? Can you use one or the other? This recipe sounds amazing and I can’t wait to make it!
Not a silly question at all!
They are actually two very different-tasting ingredients so I do not recommend substituting one for the other. Hope that helps, Giselle!
A good easy substitute for oyster sauce if you don’t have it is equal parts soy sauce and hoisin sauce. So for this recipe, you would use 1/8 cup soy and 1/8 cup hoisin sauce. I used this and it tasted great.
As always, your recipe is, indeed, DAMN DELICIOUS. Just made this for dinner tonight. Didn’t make kabobs, just boneless, skinless chicken breasts. So, so, delicious. Thank you!!!! Served with sugar snap peas and grilled corn on the cob.
Great side dishes, Kate!
Will this work with whole thighs instead of skewers?
Absolutely!
Hi
This looks amazing!
Can u plz tell how many chicken breast pieces are there in 2 pounds?
Also can we freeze them ?
Thanks!
Cant wait to try them!
I always am excited when you post new recipes! Everything I’ve made from your site has been amazing! Can’t wait to try this next!
Is the chili garlic sauce the spicy kind by Huy Fong with the rooster? Also can you use breasts instead? These look yummy.
Yes and yes! 🙂
If I am not a big fan of spicy, what can I substitute for the chili garlic sauce…or do I just leave it out?
Hi Kate! You can omit or reduce the amount to suit your tastebuds. 🙂
Could this also be done with chicken breasts? If so, would the cooking time change any? Love both thighs and breasts, just wanna have options. Sounds wonderful regardless.
Absolutely! Cooking time should stay relatively the same but as always, please use your best judgment when making substitutions and modifications. Thanks, Janet!