Description
Sweet, savory, and smoky grilled chicken skewers marinated overnight in a bold sauce of oyster sauce, honey, chili garlic, and Dijon mustard. These charred-perfect kebabs deliver juicy, Asian-inspired flavor with a glossy glaze and sesame seed crunch. Pork- and alcohol-free, perfect for busy weeknights or summer gatherings.
Ingredients
¼ cup oyster sauce
2 tablespoons ketchup
2 tablespoons honey
2 tablespoons chili garlic sauce
1 tablespoon Dijon mustard
3 cloves garlic, minced (about 1 tablespoon)
2 teaspoons freshly grated ginger
1 tablespoon water (to thin the marinade)
2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
1½ tablespoons canola oil
Sesame seeds and green onions, for garnish
Instructions
Combine marinade ingredients (oyster sauce, ketchup, honey, chili garlic sauce, Dijon mustard, garlic, ginger, water) in a bowl. Add chicken and refrigerate for at least 2 hours (or overnight). Thread chicken cubes onto soaked bamboo skewers, spacing pieces evenly. Heat canola oil in a large pan over medium-high heat (skewers not expanding). Sear skewers for 1-2 minutes per side until charred. Reduce heat to medium, cook 5-7 minutes total for medium doneness. Brush with reserved marinade, cook 2 minutes more. Garnish with sesame seeds and green onions. Serve immediately.
Notes
Soak skewers for 30 minutes to prevent burning. Use boneless thighs for juiciness. For extra char, preheat grill to medium-high. Serve with rice, noodles, or grilled vegetables. Leftover marinade (4 Tbsp reserved before grilling) can be used as a dipping sauce.
- Prep Time: 15
- Cook Time: 20
- Category: Dinner
- Method: Grilling
- Cuisine: Asian
Nutrition
- Serving Size: 1 skewer
- Calories: 320
- Sugar: 12g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg