Honey Garlic Asian Chicken Kabobs

This honey garlic marinade is to die for! Marinate overnight and throw on the grill when ready to serve. So easy + fast!

This is one of the best things about summer.

Now wait. The two best things about summer. Super sticky, saucy Asian chicken kabobs and ice cold beer.

That’s basically what we’ve been doing in this summer heat, which beats those parka-glove-beanie-Chiberia days by a mile.

No, we don’t miss those days at all.

Instead, I’m on marinade duty this summer – letting the chicken soak up all that saucy goodness – oyster sauce, ketchup, honey, chili garlic sauce, Dijon, garlic and ginger. For added heat, feel free to add more chili garlic sauce or Sriracha.

Once it’s been swimming in all this glory, Ben fires up the grill to let these get beautifully smoky and charred.

Serve with ice cold beer for a complete meal.

Honey Garlic Asian Chicken Kabobs

Yield: 6 servings

prep time: 2 hours 30 minutes

cook time: 20 minutes

total time: 2 hours 50 minutes

This honey garlic marinade is to die for! Marinate overnight and throw on the grill when ready to serve. So easy + fast!

Print Recipe

asian inspired

Honey Garlic Asian Chicken Kabobs

2 hours 30 minutes20 minutes

Chungah Rhee

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

Directions:

1. In a medium bowl, combine oyster sauce, ketchup, honey, chili garlic sauce, Dijon, garlic, ginger and 1 tablespoon water. Reserve 1/3 cup and set aside.
2. In a gallon size Ziploc bag or large bowl, combine oyster 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.
3. Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste.
4. Preheat grill to medium heat.
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 oyster sauce mixture, cooking for an additional 1-2 minutes.
6. Serve immediately, garnished with green onions and sesame seeds, if desired.

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