Sesame Chicken Kabobs Recipe
Introduction
These Sesame Chicken Kabobs are a delicious and flavorful way to enjoy tender chicken thighs infused with a savory marinade. Perfect for grilling season, they deliver a sweet and tangy punch with a hint of ginger and garlic. Serve them at your next backyard barbecue for a guaranteed crowd-pleaser.
Ingredients
- 1/3 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
- 1 1/2 tablespoons canola oil
- Kosher salt and freshly ground black pepper, to taste
- 2 green onions, thinly sliced
- 1 teaspoon toasted sesame seeds
Instructions
- Step 1: In a medium bowl, combine soy sauce, ketchup, honey, sesame oil, Dijon mustard, rice wine vinegar, freshly grated ginger, and minced garlic. Reserve 1/3 cup of this mixture and set aside for later use.
- Step 2: In a large Ziploc bag or bowl, mix the remaining soy sauce marinade with the chicken chunks. Marinate in the refrigerator for at least 2 hours, or up to 8 hours, turning occasionally to ensure even coating.
- Step 3: Remove the chicken from the marinade and thread the pieces onto skewers. Brush the kabobs lightly with canola oil, then season with kosher salt and freshly ground black pepper to taste.
- Step 4: Preheat your grill to medium heat.
- 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. During the last 1-2 minutes, brush the kabobs with the reserved soy sauce mixture for extra flavor.
- Step 6: Remove the kabobs from the grill and garnish with thinly sliced green onions and toasted sesame seeds. Serve immediately.
Tips & Variations
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
- For a spicier kick, add a pinch of red pepper flakes or a dash of sriracha to the marinade.
- Swap chicken thighs for breast meat if you prefer leaner kabobs, but adjust cooking time to avoid drying out.
- Serve with a side of steamed rice or grilled vegetables for a complete meal.
Storage
Store leftover cooked kabobs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or oven to keep the chicken moist, or enjoy cold in salads or wraps.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I marinate the chicken overnight?
Yes, marinating the chicken overnight will deepen the flavors, but avoid going beyond 8 hours to maintain the texture.
Do I need to preheat the grill?
Preheating the grill to medium heat is important to ensure the chicken cooks evenly and develops a nice char without sticking.
PrintSesame Chicken Kabobs Recipe
These Sesame Chicken Kabobs are a flavorful and easy-to-make grilled dish featuring tender chicken thighs marinated in a savory blend of soy sauce, honey, ginger, and garlic. Perfect for summer barbecues or a tasty weeknight dinner, these kabobs are garnished with toasted sesame seeds and fresh green onions for an added crunch and burst of flavor.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 22 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Asian
- Diet: Halal
Ingredients
Marinade Ingredients
- 1/3 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
Chicken and Seasoning
- 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
Garnish
- 2 green onions, thinly sliced
- 1 teaspoon toasted sesame seeds
Instructions
- Prepare Marinade: In a medium bowl, whisk together soy sauce, ketchup, honey, toasted sesame oil, Dijon mustard, rice wine vinegar, grated ginger, and minced garlic until well combined. Reserve 1/3 cup of the marinade for basting later, and set it aside.
- Marinate Chicken: Place chicken chunks in a large Ziploc bag or bowl. Pour the remaining marinade over the chicken, seal or cover, and refrigerate for at least 2 hours or up to 8 hours, turning occasionally to ensure even marination.
- Preheat Grill: When ready to cook, preheat your grill to medium heat to ensure even cooking and perfect grill marks.
- Prepare Skewers: Drain the chicken from the marinade and thread the chunks onto skewers evenly. Brush the kabobs with canola oil and season them with kosher salt and freshly ground black pepper to taste.
- Grill Chicken: Place the skewers on the preheated grill and cook for about 10 minutes, turning occasionally to cook all sides evenly. Confirm the chicken reaches an internal temperature of 165°F for safe consumption.
- Baste and Finish Grilling: During the last 1-2 minutes of grilling, brush the chicken kabobs with the reserved marinade to enhance flavor and create a glossy finish. Continue cooking until the glaze is slightly caramelized.
- Serve: Remove the kabobs from the grill and garnish with sliced green onions and toasted sesame seeds. Serve immediately for the best taste and texture.
Notes
- For best results, use boneless, skinless chicken thighs as they remain juicier and more flavorful on the grill compared to chicken breasts.
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
- You can marinate the chicken overnight to intensify the flavors.
- If you don’t have a grill, you can cook the kabobs under a broiler or on a grill pan on the stovetop.
- Make sure to turn the kabobs frequently to prevent charring and ensure even cooking.
Keywords: Sesame chicken kabobs, grilled chicken skewers, Asian chicken kabobs, honey soy chicken, grilled chicken recipe
