Prepare these simple and flavorful honey garlic chicken skewers. You can cook them on the grill or bake them in the oven for a quick weeknight dinner or party appetizer.
Author:Ahazzam
Prep Time:15 min
Cook Time:15 min
Total Time:30 min
Yield:4 servings
Category:Dinner
Method:Grilling or Baking
Cuisine:Asian Inspired
Diet:Low Fat
Ingredients
Scale
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
1/4 cup honey
1/4 cup soy sauce (low sodium preferred)
2 tablespoons rice vinegar
1 tablespoon sesame oil
4 cloves garlic, minced
1 teaspoon grated fresh ginger
1/4 teaspoon red pepper flakes (optional)
Wooden or metal skewers
Instructions
If using wooden skewers, soak them in water for at least 30 minutes.
In a medium bowl, whisk together the honey, soy sauce, rice vinegar, sesame oil, minced garlic, ginger, and red pepper flakes to create the marinade.
Place the cubed chicken into the marinade, toss to coat completely, and cover. Refrigerate for at least 30 minutes, or up to 4 hours.
Preheat your grill to medium heat, or preheat your oven to 400°F (200°C). Line a baking sheet with foil if baking.
Thread the marinated chicken pieces onto the soaked skewers, leaving a small space between each piece. Discard the remaining marinade.
For grilling: Place skewers on the oiled grates. Grill for 10-12 minutes, turning occasionally, until the chicken is cooked through and lightly charred.
For baking: Arrange skewers on the prepared baking sheet. Bake for 15-18 minutes, flipping halfway through, until the internal temperature reaches 165°F (74°C).
Serve immediately, optionally garnished with sesame seeds or chopped green onions.
Notes
For extra flavor, reserve 2 tablespoons of the marinade before adding the raw chicken; boil this reserved marinade for 1 minute to use as a finishing glaze after the skewers are cooked.
Chicken thighs can substitute for breasts for a richer flavor. Adjust cooking time slightly if using thighs.
If you do not have rice vinegar, use white vinegar, but reduce the amount slightly.