Dinner

Honey Garlic Asian Chicken Kabobs Recipe

Name: Honey Garlic Asian Chicken Kabobs Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 2 h 25 min
Cuisine: Asian
Ingredients: 1/4 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; 1 tablespoon water; 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks; 1 1/2 tablespoons canola oil; Kosher salt, to taste; Freshly ground black pepper, to taste; 2 green onions, thinly sliced; 1/2 teaspoon toasted sesame seeds

Byluca Carter March 5, 2026March 5, 2026

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Introduction

These Honey Garlic Asian Chicken Kabobs offer a perfect balance of sweet, savory, and spicy flavors that will elevate your grilling game. Marinated to tender perfection and charred on the grill, they’re a delicious treat perfect for any occasion. Ready in just under three hours with mostly hands-off time, these kabobs are sure to impress.

A close-up of several wooden skewers piled in a rustic round metal tray filled with grilled chicken pieces. Each skewer has multiple layers of shiny, glazed chicken chunks with a mix of golden brown and black charred spots, giving them a crispy look. The chicken is sprinkled with small white sesame seeds and scattered bright green sliced scallions, which add a fresh touch. Around the tray, some whole green scallions are laid on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 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 1/2 tablespoons canola oil

Kosher salt and freshly ground black pepper, to taste
2 green onions, thinly sliced
1/2 teaspoon toasted sesame seeds

Instructions

Step 1: In a medium bowl, combine oyster sauce, ketchup, honey, chili garlic sauce, Dijon mustard, minced garlic, grated ginger, and 1 tablespoon of water. Reserve 1/3 cup of this mixture and set aside for glazing later.
Step 2: Place the remaining sauce and chicken chunks into a gallon-size Ziploc bag or large bowl. Marinate the chicken for at least 2 hours, or up to 8 hours, turning occasionally to coat evenly.
Step 3: Drain the chicken from the marinade and thread the pieces onto skewers. Brush the skewers with canola oil and season with salt and freshly ground black pepper to taste.

Step 4: Preheat your grill to medium heat, ensuring the grates are clean and lightly oiled to prevent sticking.
Step 5: Place the skewers on the grill and cook, turning occasionally, until the chicken is fully cooked and reaches an internal temperature of 165°F, about 10 minutes.
Step 6: During the last 1–2 minutes of grilling, brush the reserved oyster sauce mixture over the kabobs to create a flavorful glaze.

Step 7: Remove the kabobs from the grill and serve immediately, garnished with sliced green onions and toasted sesame seeds if desired.

Tips & Variations

For extra tenderness, marinate the chicken overnight in the refrigerator.
Substitute chicken thighs with chicken breasts if you prefer leaner meat, adjusting cooking time to avoid drying out.

Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
Add bell peppers, onions, or pineapple chunks to the skewers for colorful, flavorful variety.
If you like a bit more heat, increase the chili garlic sauce or add a pinch of crushed red pepper flakes to the marinade.

Storage

Store any leftover cooked kabobs in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in the oven at 350°F until heated through or quickly on a grill pan over medium heat to retain some crispness. Avoid microwaving to keep the chicken tender and flavorful.

How to Serve

The image shows several grilled chicken skewers on a round white plate. Each skewer has multiple pieces of chicken, cooked to a glossy deep orange-brown color with some charred black spots. The chicken pieces are coated in a shiny sauce and sprinkled with light tan sesame seeds and bright green chopped scallions. The plate is placed on a white marbled surface, with some green scallions visible next to the plate at the bottom left corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken for even marinating and cooking. Using frozen chicken may result in uneven cooking and affect the texture.

What can I use if I don’t have oyster sauce?

If you don’t have oyster sauce, you can substitute with hoisin sauce or a combination of soy sauce and a little bit of honey or brown sugar to mimic the sweet and savory flavor.