Description
These Sesame Chicken Kabobs are a flavorful and easy-to-make grilled dish featuring tender marinated chicken thighs coated in a savory-sweet sesame sauce. Perfect for summer cookouts or weeknight dinners, the kabobs are grilled to perfection and garnished with fresh green onions and toasted sesame seeds for an extra crunch.
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
- 1 1/2 tablespoons canola oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Garnish
- 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, freshly grated ginger, and minced garlic. Reserve 1/3 cup of this mixture and set aside for later use.
- Marinate the chicken: Place the chicken chunks in a gallon-size Ziploc bag or large bowl. Pour the remaining marinade over the chicken, seal the bag or cover the bowl, and refrigerate for at least 2 hours or up to 8 hours, turning occasionally to ensure even marinating.
- Prepare the skewers: Drain the chicken from the marinade and thread the pieces onto skewers. Brush the skewers with canola oil and season them with kosher salt and freshly ground black pepper according to your taste.
- Preheat the grill: Heat your grill to medium heat, ensuring the grates are clean and lightly oiled to prevent sticking.
- Grill the kabobs: Place the skewers on the grill and cook, turning occasionally, until the chicken reaches an internal temperature of 165°F and is cooked through, about 10 minutes. During the last 1 to 2 minutes of grilling, brush the skewers with the reserved soy sauce mixture to enhance the flavor and create a glossy finish.
- Serve: Remove the kabobs from the grill and garnish with thinly sliced green onions and toasted sesame seeds. Serve immediately for best flavor and texture.
Notes
- Soaking wooden skewers in water for at least 30 minutes before grilling can prevent them from burning.
- Chicken thighs are preferred for juiciness, but boneless skinless chicken breasts can be used if preferred.
- The marinade can be made a day ahead to save time.
- Ensure chicken is fully cooked by checking for an internal temperature of 165°F with a meat thermometer.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American with Asian influences
