Sticky, Sweet & Savory Sesame Chicken Kabobs

Get ready for a flavor explosion! These Sesame Chicken Kabobs are the perfect blend of sweet, savory, and sticky, with a marinade that packs a punch. They’re incredibly easy to make and can even be prepped ahead of time, making them ideal for busy weeknights or effortless entertaining.

Featured Comment:

“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!” – Holly

Ready to fire up the grill (or your stove!)? Let’s dive into this deliciousness.

Why You’ll Love This Recipe

These Sesame Chicken Kabobs are more than just a meal; they’re an experience! Here’s why they’ll become your new go-to:

• Effortless Entertaining: Hosting a summer get-together? This recipe is a breeze to double or triple and is guaranteed to impress your guests.
• Meal Prep Friendly: The flavorful marinade can be prepped the night before, saving you precious time when you’re ready to cook.
• Incredible Flavor: That sweet, savory, and sticky glaze is absolutely addictive!
• Super Versatile: Enjoy them straight off the skewer, piled over rice, or alongside a fresh salad.
• Adaptable: Works beautifully with chicken thighs, breasts, or tenderloins.

Ingredients

Here’s what you’ll need to create these mouthwatering kabobs:

• 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 (see Pro Tips for substituting ground ginger)
• 3 cloves garlic, minced
• 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks (or chicken breast/tenderloins)
• 1 ½ tablespoons canola oil
• Kosher salt and freshly ground black pepper, to taste
• 2 green onions, thinly sliced, for garnish
• 1 teaspoon toasted sesame seeds, for garnish

Step-by-Step Instructions

Making these kabobs is simple! Follow these steps for perfect results:

1. Whisk the Marinade: In a medium bowl, combine the soy sauce, ketchup, honey, sesame oil, Dijon mustard, rice wine vinegar, grated ginger, and minced garlic. Stir until well combined.
2. Reserve Marinade: Set aside about ⅓ cup of the marinade for brushing the kabobs later.
3. Marinate the Chicken: Place the chicken chunks in a gallon-sized resealable bag or a large bowl. Pour the remaining marinade over the chicken, ensuring it’s well coated. Seal the bag (or cover the bowl) and refrigerate for at least 2 hours, or preferably overnight (up to 8 hours), turning occasionally.
4. Prepare Skewers: If using wooden skewers, soak them in water for at least 30 minutes (overnight is best) to prevent burning on the grill.
5. Thread the Kabobs: Remove the chicken from the marinade and discard the used marinade. Thread the marinated chicken pieces onto your prepared skewers.
6. Season and Oil: Brush the threaded kabobs lightly with canola oil and season with salt and pepper to taste.
7. Preheat Grill: Preheat your outdoor grill to medium heat.
8. Grill the Kabobs: Place the skewers on the preheated grill. Cook for about 10 minutes, turning occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F.
9. Glaze and Finish: During the last 1-2 minutes of grilling, brush the kabobs with the reserved marinade.
10. Rest and Serve: Remove the kabobs from the grill and let them rest for at least 5 minutes before serving. Garnish with sliced green onions and toasted sesame seeds, if desired.

You Must Know

• Chicken Choice: While chicken thighs offer the most tender and juicy results due to their higher fat content, chicken breasts or tenderloins are perfectly fine substitutes. Adjust cooking time accordingly as leaner cuts may cook faster.
• Skewers: Metal skewers are durable and reusable but retain heat. Wooden skewers work well but need soaking to prevent burning.
• Don’t Crowd the Grill: Cook the kabobs in batches if necessary to avoid overcrowding the grill or pan. This ensures even cooking and a good sear.

Make Ahead and Storage

• Make Ahead: The chicken can be marinated overnight in the refrigerator, making these perfect for prepping in advance.
• Storage: Store leftover Sesame Chicken Kabobs in an airtight container in the refrigerator for 3-4 days.
• Reheating Leftovers: For best results and to avoid dry chicken, reheat leftovers in the oven at 350°F (175°C), covered with aluminum foil, until warmed through.

Seasonal Variations

While these kabobs are a summer grilling dream, you can enjoy them year-round!

• Summer: Perfect for grilling outdoors and serving with fresh summer salads.
• Anytime: Easily adapt this recipe for indoor cooking using a grill pan or skillet (see No-Bake Alternative).

Serving Suggestions

These versatile kabobs pair wonderfully with a variety of dishes:

• Steamed Rice or Chicken Fried Rice
• Marinated Cucumbers or a Japanese Cucumber Salad
• Sheet Pan Fried Rice
• Korean Cheese Corn
• Vegetable Spring Rolls with Peanut Sauce
• Simply enjoy them on their own as delicious finger food!

No-Bake Alternative

No grill? No problem! You can easily make these delicious Sesame Chicken Kabobs indoors:

• Cast Iron Grill Pan or Skillet: Heat a cast iron grill pan or a large cast iron skillet over medium-high heat. Lightly oil the pan.
• Cook Indoors: Add the threaded skewers to the hot pan, working in batches if needed to avoid overcrowding. Cook, turning occasionally, until the chicken is cooked through and reaches 165°F, about 10-15 minutes depending on your stove and the size of the chicken pieces.
• Glaze: Brush with the reserved marinade during the last couple of minutes of cooking.

Pro Tips

• Reduced Sodium Soy Sauce: Using reduced sodium soy sauce helps control the saltiness without sacrificing that essential umami flavor.
• Fresh vs. Ground Ginger: Freshly grated ginger provides the brightest flavor. If using ground ginger, remember it’s more potent. Use about ¼ teaspoon of ground ginger for every 1 tablespoon of fresh ginger called for.
• Accurate Cooking: For perfectly cooked, juicy chicken every time, use an instant-read thermometer to ensure the internal temperature reaches 165°F (74°C).
• Rest Your Meat: Letting the cooked kabobs rest for 5-10 minutes before serving allows the juices to redistribute, resulting in more tender and flavorful chicken.

Frequently Asked Questions

Can I use chicken breasts?

Yes, absolutely! Chicken breasts or tenderloins can be used, but chicken thighs tend to stay juicier on the grill due to their higher fat content.

I don’t have fresh ginger. Can I substitute ground ginger?

Yes! Use ¼ teaspoon of ground ginger for every 1 tablespoon of fresh grated ginger.

What can I use if I don’t have metal skewers?

Wooden skewers are a great alternative, just be sure to soak them in water for at least 30 minutes (or overnight) before using to prevent them from burning on the grill.

What if I don’t have a grill?

No grill is needed! You can achieve fantastic results using a cast iron grill pan or a large cast iron skillet on your stovetop.

How can I avoid dry grilled chicken?

Marinate your chicken for at least 1 hour, use an instant-read thermometer to avoid overcooking (aim for 165°F), and let the chicken rest for a few minutes after grilling.

Can I make this ahead of time?

Yes! You can marinate the chicken overnight in the refrigerator.

How can I store leftovers?

Store leftovers in an airtight container in the refrigerator for 3-4 days.

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