Sesame Chicken Kabobs
This post may contain affiliate links. Please see our privacy policy for details.
Oh-so-sweet, savory, sticky chicken kabobs with the most flavorful marinade. Can be prepped ahead of time. SO SO EASY!
Featured Comment
Time to fire up that grill for this summery goodness – sweet, savory, sticky chicken kabobs grilled to absolute perfection. This is best served over a bowl of rice and marinated cucumbers or they can be munched alone as finger food (also equally amazing) with an ice cold, cold beer. Happy summertime, friends.
reasons to make sesame chicken kabobs
- Can be prepped ahead of time. The marinade can easily be prepped the night before, which means less work when ready to serve, ideal for those super busy weeknights (and lazy weekends). And if you’re using wooden skewers, be sure to soak them for at least 30 minutes in water (overnight is best) as they can burn easily over a hot grill.
- Perfect for summer entertaining. Hosting a summer get together? This is a great party recipe that could not be easier or simpler (and sure to impress) – double or triple the recipe as needed, marinate overnight, and fire up that grill when the guests are ready to eat! Too cold for a grill? Throw these bad boys on a hot cast iron grill pan for those grill marks and charred, smoky flavors!
- Flexible recipe. I am always partial to chicken thighs as they will yield the most tender kabobs, but chicken breasts or even tenderloins can be substituted as needed.
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.
- Use reduced sodium soy sauce. Reduced sodium has less sodium and less salt without compromising flavor.
- 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.
- 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 sesame chicken kabobs
Tools For This Recipe
Metal skewers or wooden skewers
Sesame 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 kabobs when thrown on the grill.
Absolutely! But because ground ginger is often more potent/concentrated than freshly grated ginger, you need less when using dry. The correct ratio is 1 tablespoon freshly grated ginger to 1/4 teaspoon ground ginger.
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.
Sesame Chicken Kabobs
Ingredients
- ⅓ cup reduced sodium soy sauce
- 3 tablespoons ketchup
- 2 tablespoons honey
- 1 tablespoon toasted sesame oil
- 1 tablespoon Dijon mustard
- 1 tablespoon rice wine vinegar
- 1 tablespoon freshly grated ginger
- 3 cloves garlic, minced
- 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
- 1 teaspoon toasted sesame seeds
Instructions
- In a medium bowl, combine soy sauce, ketchup, honey, sesame oil, Dijon, vinegar, ginger and garlic. Reserve 1/3 cup and set aside.
- In a gallon size Ziploc bag or large bowl, combine soy 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 soy sauce mixture, cooking for an additional 1-2 minutes.
- Serve immediately, garnished with green onions and sesame seeds, if desired.
Video
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Can I skip the Dijon mustard? These look amazing!
Easy and delicious! My son who hates chicken even loved it. Thank you!!
As usual, your recipes do not disappoint. . These are fabulous.
Thank you for sharing, Kris! This is one of our summertime favorites.
Omg. Absolutely delicious. Thought it needed a little heat so added 1/2 hot pepper flakes. Served with a sriracha slaw, basmati rice and Koeean pickled cucumbers. Everyone loved their dinner and went back for seconds.
I have never tried a recipe from this website that disappoints. This is another that is so delicious. Thank you for putting it out there. It is in my favorites.
Would love to have a recipe for those delish looking pickles… 🙂
Where is your recipe for marinated cucumbers? Can’t find it. Thanks. This
looks sooo good.
Connie
These Sesame Chicken Kabobs sound absolutely delightful! The combination of sweet, savory, and sticky flavors in the marinade is irresistible, and I love how you can prepare it ahead of time for convenience. Using chicken thighs is a great tip for juicier kabobs, but it’s good to know that chicken breasts work too. The advice about soaking wooden skewers is very helpful, and I appreciate the alternative cooking methods for those without a grill. This recipe will definitely be a hit at summer barbecues or even as a quick weeknight meal. Can’t wait to try it!
These kabobs are fast easy and delicious! We have made them multiple times, the thigh meat is excellent, but breast meat also works, just don’t over-cook. We will be eating them all summer. Thanks Chungah
Even my 7-year old loved these kabobs so much. So easy and simple, yet so flavorful. Thank you for this recipe!
This is always a winner in my family! My 3 kids and husband LOVE it…fight for who will get seconds. I love making a little extra sauce to put on the side for dipping.
Fantastic flavor. Served with a spicy sriracha slaw. Marinated for 5-6 hours. Delicious!
This was so flavorful and delicious! My husband and I loved it. I will definitely make this again
This was excellent! I only had enough time to let it marinate for 2 hours and it was still super flavorful. There were no leftovers. 🙂 Made with rice and a Japanese cucumber salad. Perfect summer meal. Thank you!
I really enjoyed these! I broiled the chicken pieces on the top rack of my oven for about 5 minutes, added some more of the marinade, and then broiled again in for about 1 minutes. I loved it. Husband was looking for more kick though, he’s got problems 🙂
Did not say were to put onion
Garnish
Like many of the other readers, I would also love your recipe for marinated cucumbers! Thanks!
Did a search on her site and I think this is the marinated cucumbers:
THE CUCUMBER SALAD
2 English cucumbers, peeled and sliced
½ cup thinly sliced red onion
Juice of 1 lemon
2 tablespoons olive oil
1 tablespoon red wine vinegar
2 cloves garlic, pressed
½ teaspoon dried oregano
So good! Extremely flavorful marinade. My new favorite skewered and grilled chicken recipe. Using an instant-read thermometer to check for doneness is absolutely the way to go here. Thank you as always!
Sounds great! Can’t wait to try
LOOKS GREAT …. LIKE ALL YOUR OFFERINGS !
MY QUESTION IS: 1″ SEEMS QUITE SMALL FOR THE CHUNKS OF CHICKEN.
CAN YOU GIVE ME AN IDEA OF HOW LONG THE ACTUAL ROW OF CHICKEN CHUNKS ON A SKEWER IS ? MY HUSBAND IS LAUGHING AS I COMPARE YOUR SKEWER CAPACITY TO THE DRINKING GLASS OPENING & THE CUC SLICES IN THE PHOTO !!! SORRY TO BE SO WEIRD.