Name: Honey Garlic Asian Chicken Kabobs: The Ultimate Weeknight Winner
Prep time: 2 h 30 min
Cook time: 20 min
Total time: 2 h 50 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; 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

Honey Garlic Asian Chicken Kabobs: The Ultimate Weeknight Winner

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Sweet, savory, and slightly spicy grilled chicken kabobs marinated in a rich honey garlic Asian-style sauce that caramelizes beautifully on the grill.

Author: CHEF RAMSAY
Prep Time: 2 hours 30 minutes
Cook Time: 20 minutes
Total Time: 2 hours 50 minutes
Yield: 6 servings
Category: Dinner
Method: Grilling
Cuisine: Asian

Ingredients

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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, to taste
Freshly ground black pepper, to taste
2 green onions, thinly sliced
1/2 teaspoon toasted sesame seeds

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Instructions

1. In a medium bowl, combine oyster sauce, ketchup, honey, chili garlic sauce, Dijon mustard, garlic, ginger, and 1 tablespoon water. Reserve 1/3 cup of the marinade and set aside.

2. Place chicken and remaining marinade in a gallon-size resealable bag or large bowl. Marinate for at least 2 hours or up to overnight (about 8 hours), turning occasionally. Drain chicken from marinade.

3. Thread the chicken pieces onto skewers. Brush lightly with canola oil and season with kosher salt and black pepper.

4. Preheat grill to medium heat.

5. Place 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.

6. Brush the skewers with the reserved marinade and cook for an additional 1–2 minutes to glaze.

7. Serve immediately, garnished with sliced green onions and toasted sesame seeds if desired.

Notes

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

Chicken thighs stay juicier than chicken breasts when grilled, making them ideal for kabobs.

The reserved marinade should never touch raw chicken to keep it safe for brushing at the end.

These kabobs pair well with steamed rice, grilled vegetables, or a light cucumber salad.

Find it online: https://cookingwithramsay.com/honey-garlic-asian-chicken-kabobs/