Sesame Chicken Kabobs
User Reviews
5
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Prep Time
2 hrs 30 mins
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Cook Time
20 mins
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Total Time
2 hrs 50 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
Asian, American, International
Sesame Chicken Kabobs
Description
The recipe features boneless, skinless chicken thighs cut into 1-inch pieces and marinated for at least two hours in a blend of savory, sweet, and tangy ingredients including reduced sodium soy sauce, ketchup, honey, toasted sesame oil, Dijon mustard, rice wine vinegar, grated fresh ginger, and minced garlic. Marinating helps the chicken absorb bold flavors and tenderize slightly.
After marinating, the chicken is drained and threaded onto skewers, brushed with canola oil and seasoned with salt and pepper. The kabobs are grilled over medium heat, turning occasionally for even cooking, reaching an internal temperature of 165°F. During the final minutes, they are brushed with some of the reserved marinade to intensify flavor and keep the meat moist. Garnishing with toasted sesame seeds and sliced green onions adds a finishing touch and crunch.
These kabobs can be served as an entrée alongside rice, vegetables, or as part of an appetizer platter. The marinade combines sweet, savory, and tangy notes characteristic of Asian-inspired grilled chicken dishes, with sesame oil and seeds providing a distinctive nutty aroma.
Ingredients
- ⅓ cup soy sauce reduced sodium
- 3 tablespoons ketchup
- 2 tablespoons honey
- 1 tablespoon sesame oil toasted
- 1 tablespoon Dijon mustard
- 1 tablespoon rice wine vinegar
- 1 tablespoon ginger freshly grated
- 3 cloves garlic minced
- 2 pounds chicken thighs cut into 1-inch chunks, boneless, skinless
- 1 ½ tablespoons canola oil
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 green onions thinly sliced
- 1 teaspoon sesame seeds toasted
Instructions
- In a medium bowl, combine soy sauce, ketchup, honey, sesame oil, Dijon, vinegar, ginger and garlic. Reserve 1/3 cup and set aside.
- 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.
- Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste.
- Preheat grill to medium heat.
- 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.
- Serve immediately, garnished with green onions and sesame seeds, if desired.
User Reviews
Overall Rating
5
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