Description
These Sesame Chicken Kabobs feature tender, juicy chicken thighs marinated in a flavorful blend of soy sauce, honey, sesame oil, and fresh ginger, then grilled to perfection. Garnished with green onions and toasted sesame seeds, they're a delicious and easy-to-make dish perfect for outdoor grilling and family dinners.
Ingredients
Marinade
- 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
- 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
For Grilling
- 1 1/2 tablespoons canola oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 green onions, thinly sliced
- 1 teaspoon toasted sesame seeds
Instructions
- Prepare the Marinade: In a medium bowl, combine the reduced sodium soy sauce, ketchup, honey, toasted sesame oil, Dijon mustard, rice wine vinegar, grated ginger, and minced garlic. Reserve 1/3 cup of this marinade mixture and set it aside for later use.
- Marinate the Chicken: Place the chicken thigh chunks into a gallon size Ziploc bag or a large bowl. Pour the remaining marinade over the chicken, ensuring all pieces are evenly coated. Seal the bag or cover the bowl and refrigerate for at least 2 hours, and up to 8 hours, turning the bag occasionally to redistribute the marinade.
- Prepare the Skewers: Drain the chicken from the marinade. Thread the chicken chunks evenly onto skewers. Brush the chicken pieces with canola oil, then season them with kosher salt and freshly ground black pepper to taste.
- Preheat the Grill: Heat your grill to medium heat, which is approximately 350-400°F (175-205°C), ensuring the grates are clean and lightly oiled to prevent sticking.
- Grill the Chicken Kabobs: Place the skewers on the preheated grill. Cook the chicken, turning occasionally for even cooking. Brush the chicken kabobs with the reserved marinade during the last 1-2 minutes of grilling to glaze them. Continue cooking until the internal temperature of the chicken reaches 165°F (74°C), about 10 minutes total.
- Serve: Remove the skewers from the grill and let them rest for a minute. Garnish with thinly sliced green onions and toasted sesame seeds. Serve immediately and enjoy your flavorful sesame chicken kabobs.
Notes
- For best results, marinate the chicken for at least 2 hours, but no longer than 8 hours to avoid meat breaking down too much.
- Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
- Can use metal skewers as an alternative for easier grilling.
- Adjust the sweetness by varying the honey amount according to your taste.
- Make sure the chicken reaches an internal temperature of 165°F to ensure it is safely cooked.
- Serve with steamed rice, grilled vegetables, or a fresh salad for a complete meal.
- Leftover kabobs can be refrigerated up to 2 days in an airtight container.
