Honey Garlic Asian Chicken Kabobs

Sticky sweet and smoky these Honey Garlic Asian Chicken Kabobs are a showstopper for any backyard barbecue. The chicken soaks up a delicious marinade overnight and grills up tender and flavorful every time. This is my ultimate go-to for summer dinners because it feels special but is so easy to throw together.

Ingredients

• Oyster sauce: boosts umami savoriness and depth Look for clear dark sauce with no off smells
• Ketchup: gives tangy sweetness Use one with a short ingredient list
• Honey: balances spicy and salty notes Try to pick a local raw honey for best flavor
• Chili garlic sauce: brings a punchy heat Pick a brand with fresh looking flecks of chili
• Dijon mustard: sharpens and brightens the whole profile Go for smooth creamy Dijon with a nice clean aroma
• Fresh garlic cloves: provide tons of aromatic intensity Slice or mince right before using for best results
• Fresh ginger: adds warmth and bite Select ginger that is plump with thin skin
• Boneless skinless chicken thighs: are juicy and forgiving Pick ones with no yellowing or excess fat
• Canola oil: gives beautiful char without burning Substitute a neutral high heat oil if you prefer
• Kosher salt and freshly ground black pepper: allow you to season reliably
• Green onions: add color and a gentle sharpness Use the firmest brightest stalks
• Toasted sesame seeds: contribute texture and a nutty aroma Make sure they smell fresh not bitter

Step-by-Step Instructions

Make the Marinade:

In a medium bowl combine the oyster sauce ketchup honey chili garlic sauce Dijon fresh garlic and ginger with one tablespoon water Stir until smooth and glossy making sure the honey fully dissolves

Marinate the Chicken:

Set aside about one third of the marinade for brushing later Place the chicken chunks in a large bag or bowl and pour in the rest of the marinade Toss thoroughly so every piece is coated Cover and chill for at least two hours turning the pieces halfway for even soaking For deepest flavor let it marinate overnight

Thread and Season the Skewers:

Drain the chicken and thread onto sturdy skewers packing the pieces close but not too tight Brush with canola oil so the chicken gets a crisp edge and sprinkle with a bit of salt and pepper for early seasoning

Grill the Kabobs:

Preheat your grill to medium heat Lay the skewers on the grill grates Cook for about ten minutes turning every couple of minutes to get even color When the chicken is cooked through and registers one hundred sixty five degrees internally brush with the reserved marinade and grill for two more minutes to set a sticky glossy glaze

Garnish and Serve:

Slide the kabobs off the heat Immediately scatter over thinly sliced green onions and a big pinch of toasted sesame seeds for crunch and pop Serve right away while everything is still juicy and hot

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Storage Tips

Leftovers keep best in an airtight container in the fridge for up to three days If you want to freeze them wrap the kabobs tightly and store for up to one month Thaw in the fridge overnight before reheating Reheat gently in the oven or on a skillet to keep the chicken tender

Ingredient Substitutions

Boneless chicken breasts can work in place of thighs but be sure not to overcook For more heat add a spoonful of gochujang or sriracha instead of chili garlic sauce Tamari stands in for oyster sauce if you need to skip shellfish Just add a dash more honey to balance out the salt

Serving Suggestions

Serve these kabobs on a bed of steamed jasmine rice or fluffy brown rice A quick cucumber salad brings brightness While these steal the spotlight at cookouts they are also fantastic tucked into lettuce wraps with extra sesame

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Cultural Context

This kabob recipe is inspired by the mix of sweet spicy salty flavors found in Chinese and Southeast Asian street food The sticky glaze and toasty sesame nod to classics like satay and yakitori Kabobs are a fun casual way to bring people together making them perfect for family gatherings and weeknight meals alike

Frequently Asked Questions About Recipes

→ How long should the chicken marinate?

For best flavor, marinate the chicken for at least 2 hours, or overnight to let the honey, garlic, and Asian spices deeply infuse the meat.

→ Can I use chicken breast instead of thighs?

Yes, chicken breast can be used, but thighs tend to stay juicier and more flavorful on the grill.

→ Do I need to soak wooden skewers?

If using wooden skewers, soak them in water for 30 minutes before threading to prevent burning during grilling.

→ How do I know when the chicken is cooked?

The chicken should reach an internal temperature of 165°F. Grill until it's cooked through and nicely caramelized.

→ Can I bake these kabobs instead of grilling?

Absolutely! Arrange skewers on a baking sheet and roast in a preheated oven at 425°F until cooked through.

→ What toppings work well as garnish?

Sliced green onions and toasted sesame seeds add freshness and extra texture to these chicken kabobs.