Sesame Chicken Kabobs
Total Time
2 hours 50 minutes
Prep Time
2 hours 30 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(27)
Ingredients
6 servings
- ⅓ 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 ½ tablespoons canola oil
- Kosher salt and freshly ground black pepper, to taste
- 2 green onions, thinly sliced
- 1 teaspoon toasted sesame seeds
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Preparation
Step 1
In a medium bowl, combine soy sauce, ketchup, honey, sesame oil, Dijon, vinegar, ginger and garlic. Reserve 1/3 cup and set aside.
Step 2
In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and chicken; marinate for at least 2 hours to overnight, up to 8 hours, turning the bag occasionally. Drain the chicken from the marinade.
Step 3
Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste.
Step 4
Preheat grill to medium heat.
Step 5
Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes. Brush skewers with reserved soy sauce mixture, cooking for an additional 1-2 minutes.
Step 6
Serve immediately, garnished with green onions and sesame seeds, if desired.
Step 7
Save recipe for the next time?
Chef's notes
Chicken breasts can be used as a substitute, but chicken thighs yield juicier kabobs.
The marinade can be prepped the night before for convenience.
Wooden skewers need to be soaked for at least 30 minutes to prevent burning on the grill.
