Description
Juicy chicken thigh kabobs marinated in a sticky honey-garlic-Asian sauce, grilled to caramelized perfection and finished with scallions and sesame seeds.
Ingredients
- 1/4 cup oyster sauce (or hoisin sauce)
- 2 tbsp ketchup
- 2 tbsp honey
- 2 tbsp chili-garlic sauce
- 1 tbsp Dijon mustard
- 3 cloves garlic, minced
- 2 tsp fresh ginger, grated
- 2 lb boneless, skinless chicken thighs, cut into 1-inch chunks
- 1 1/2 tbsp canola oil
- Kosher salt and freshly ground black pepper, to taste
- 2 green onions, thinly sliced
- 1/2 tsp toasted sesame seeds
Instructions
- In a medium bowl, whisk together oyster sauce, ketchup, honey, chili-garlic sauce, Dijon mustard, garlic, ginger, and 1 tbsp water. Reserve 1/3 cup of the mixture and set aside.
- Place chicken and remaining sauce in a resealable bag or bowl. Marinate in the fridge for at least 2 hours or up to overnight.
- Drain the chicken and thread onto skewers. Brush with canola oil and season with salt and pepper.
- Preheat a grill or grill pan to medium heat.
- Grill skewers, turning occasionally, until cooked through and the internal temperature reaches 165°F, about 10 minutes.
- Brush skewers with reserved sauce and grill 1–2 minutes more to glaze.
- Let rest briefly, then garnish with green onions and sesame seeds. Serve hot.
Notes
- Marinate overnight for the best flavor.
- Use thighs instead of breasts to retain juiciness.
- Soak wooden skewers in water for 30 minutes before grilling.
- A grill pan or skillet can be used if outdoor grill is not available.
- Let skewers rest before serving to keep them juicy.
- Store leftovers in the fridge for up to 3-4 days.