Honey Garlic Asian Chicken Kabobs
Juicy, tender honey garlic Asian chicken kabobs with the most flavor-packed marinade! Marinate overnight and cook on the grill (or stovetop!).
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.
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.