Name: Sticky, Sweet & Savory Sesame Chicken Kabobs
Prep time: 2 h 30 min
Cook time: 20 min
Total time: 2 h 50 min
Cuisine: Asian-Inspired
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 (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

Sticky, Sweet & Savory Sesame Chicken Kabobs

Oh-so-sweet, savory, sticky chicken kabobs with the most flavorful marinade. Can be prepped ahead of time. SO SO EASY! Perfect for grilling outdoors or cooking indoors.

Total Time: 2 hours 50 minutes
Yield: 6 servings

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 (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

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 the remaining 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.
If using wooden skewers, soak them in water for at least 30 minutes (overnight is best).
Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste.
Preheat grill to medium heat (or heat a cast iron grill pan/skillet over medium-high heat).
Add skewers to grill (or pan), and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165°F, about 10 minutes on a grill or 10-15 minutes in a pan.
During the last 1-2 minutes of cooking, brush skewers with the reserved soy sauce mixture.
Serve immediately, garnished with green onions and sesame seeds, if desired. Let rest for 5 minutes before serving.

Notes

Chicken thighs yield the juiciest kabobs, but chicken breasts or tenderloins work too.
Use reduced sodium soy sauce for less salt without compromising flavor.
If using ground ginger instead of fresh, use about ¼ teaspoon per tablespoon of fresh.
Avoid overcrowding the grill or pan for even cooking.
Use an instant-read thermometer to ensure the chicken reaches 165°F.
Let the kabobs rest for 5 minutes after cooking for maximum juiciness.
Leftovers can be stored in an airtight container for 3-4 days. Reheat in the oven at 350°F covered with foil for best results.
Soak wooden skewers before grilling to prevent burning.

Author: Juana M. Benedict
Prep Time: 2 hours 30 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Grilling, Pan-Frying
Cuisine: Asian-Inspired, American
Diet: Low Lactose

Keywords: Sesame Chicken, Chicken Kabobs, Grilled Chicken, Chicken Skewers, Sticky Chicken, Sweet Chicken, Savory Chicken, Chicken Marinade, Easy Grilling, Summer Recipe, Make Ahead Meal, Pan Fried Chicken Sources and related content