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Oh so sweet, savory, gooey chicken skewers with the most flavorful marinade. Can be prepared in advance. SO SO EASY!
Time to fire up the grill for this summery treat – sweet, savory, sticky chicken skewers, grilled to perfection.
The marinade can be prepared the night before, which means less work when serving. And if you’re using wooden skewers, soak them in water for at least 30 minutes (overnight is best) as they can easily burn on a hot grill.
I’ve always had a thing for chicken thighs because they make the most tender skewers, but chicken breasts can be substituted if needed.
This is best served with a bowl of rice and marinated pickles, or they can also be enjoyed on their own as finger food (equally delicious) with a cool, cold beer.
Can I use chicken breast?
Yes, chicken breasts can certainly be used here, but chicken thighs have more dark meat and a higher fat content, making skewers juicier and flavorful on the grill.
WHAT CAN I USE IF I DON’T HAVE METAL SPIKES?
Metal skewers are sturdy and reusable. However, please note that they retain heat. So be careful when serving. Wooden skewers can also be used, but these can burn on the hot grill. I recommend soaking them in water overnight (or at least 30 minutes) before using.
What if I don’t have a grill?
No grill, no problem. A cast iron grill pan or large cast iron skillet will work beautifully here, especially during the winter months when it’s too cold to grill!
- ⅓ Cup low-sodium soy sauce
- 3 tablespoon Ketchup
- 2 tablespoon Honey
- 1 tablespoon toasted sesame oil
- 1 tablespoon Dijon mustard
- 1 tablespoon rice wine vinegar
- 1 tablespoon freshly grated ginger
- 3 cloves Garlic, chopped
- 2 Pound Boneless skinless chicken thighs, cut into 1 inch pieces
- 1½ tablespoon rapeseed oil
- Kosher salt and freshly ground black pepper, taste good
- 2 green onions, thinly sliced
- 1 teaspoon toasted sesame seeds
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In a medium bowl, combine soy sauce, ketchup, honey, sesame oil, Dijon, vinegar, ginger, and garlic. Reserve 1/3 cup and set aside.
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In a gallon sized Ziploc bag or large bowl, combine the soy sauce mixture and chicken. Marinate at least 2 hours to overnight, up to 8 hours, turning the bag occasionally. Drain the chicken from the marinade.
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Thread chicken onto skewers. Brush with rapeseed oil; Season with salt and pepper.
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Preheat grill to medium heat.
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Place skewers on grill and cook, turning occasionally, until chicken is cooked through and reaches an internal temperature of 165 degrees F, about 10 minutes. Brush the skewers with the reserved soy sauce mixture and cook for another 1-2 minutes.
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Serve immediately, garnished with spring onions and sesame seeds, if you like.