Sesame Chicken Kabobs
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Oh-so-sweet, savory, sticky chicken kabobs with the most flavorful marinade. Can be prepped ahead of time. SO SO EASY!
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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
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ANOTHER QUERY ……………. RECIPE SAYS 6 SERVINGS. THE PHOTO SHOWS 3 SKEWERS PER PLATE. WILL THIS RECIPE MAKE 18 SKEWERS OR JUST 6 ……. AND ACTUALLY THE PHOTO IS JUST BEING GENEROUS & PHOTOGENIC.
WHEN I WORK THE CHICKEN WEIGHT DOWN TO 1/4 POUND A SKEWER …. I ONLY GET 8 SKEWERS. JUST WANT TO GET ENOUGH FOR MY GUESTS.
THANKS
I got 4 skewers using 1.5 lbs. of chicken.
Hello!
Can I cook the chicken in the oven? What would be a good temperature? Thank you for helping me!
I just made this using the broiler of the oven. Put it on the top shelf about 4 inches from the heating thing. Cooked for about 5-6 minutes, didn’t need to turn it, was great!
I absolutely love every recipe of yours that I have tried and you are my go-to so that is quite a few. We made this the other day complete w/ rice and an Asian cucumber salad. I didnt thaw enough chicken so threw some shrimp on their own skewer! Amazing and sooo easy. Great summer/Grill dinner. I barely got seconds between my daughter and hubby. I will make this again and again!
This was a perfect weekday night meal! I marinated the chicken in morning and grilled the kebabs when I got home. So delicious and easy. I love your recipes❤️
The pickles look amazing as well! Can I get that recipe???
Love all your recipes:)
Can you share the recipe for the marinated cucumber?
Do you have a recipe for the marinated cucumbers?
Looks great! What did you marinate the cucumbers in?