Honey Garlic Asian Chicken Kabobs
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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
what to serve with honey garlic asian chicken kabobs
Tools For This Recipe
Metal skewers or wooden skewers
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.
Leftovers can be stored in an airtight container for 3-4 days.
Honey Garlic Asian Chicken Kabobs
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.
Video
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