I thread juicy chicken thigh chunks onto skewers and marinate them in a delicious blend of soy sauce, ketchup, honey, sesame oil, mustard, vinegar, garlic, and ginger. After quick grilling, the kabobs turn sweet, savory, sticky, and perfectly charred.

Sesame Chicken Kabobs

Why I Love This Recipe

I love how these kabobs come together with minimal fuss—simple ingredients, easy prep, and results that taste like a hit summer grill party. It’s versatile (great with thighs or breasts), can be prepped ahead of time, and cooks quickly while staying juicy and flavorful.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken thighs (about 2 lb), cut into 1‑inch chunks
Reduced-sodium soy sauce
Ketchup
Honey
Toasted sesame oil
Dijon mustar
Fresh grated ginger
Minced garlic
Canola oil (for grilling)
Salt and black pepper
Garnish: sliced green onions, toasted sesame seeds

directions

Make the marinade: In a bowl, whisk together soy sauce, ketchup, honey, sesame oil, Dijon, vinegar, ginger, and garlic. Reserve about ⅓ cup for brushing later.
Marinate the chicken: Place chicken pieces and marinade in a large bag or bowl. Marinate for at least 2 hours or preferably overnight for best flavor.
Prep skewers: Thread chicken evenly onto skewers. Brush the pieces lightly with canola oil and season with salt and pepper.
Grill: Heat grill or cast‑iron grill pan to medium. Grill skewers in batches, turning occasionally, until they reach an internal temperature of 165 °F and are caramelized—about 10 minutes.
Finish: In the last 1–2 minutes, brush the reserved marinade over the kabobs to intensify the flavor.
Serve: Transfer to a plate, garnish with green onions and toasted sesame seeds, and serve while warm.

Servings and timing

Servings: 6 skewers (one skewer per person)
Prep time: ~2–8 hours total (mostly marinating)
Cook time: ~10–15 minutes
Total time: ~2 h 10 min to overnight plus cooking

Variations

I often use grilled chicken breasts or tenderloins if I don’t have thighs—just watch the cook time.
To add heat, I stir in a pinch of red pepper flakes into the marinade.
For an indoor option, I grill them on a cast‑iron pan to achieve the same charred flavor.

storage/reheating

Refrigerate: I keep leftovers in an airtight container for 3–4 days.
Reheat: I warm them gently in the oven at 350 °F with foil to retain moisture, or quickly on the grill.

FAQs

Can I use chicken breasts instead of thighs?

Yes—breasts or tenderloins work well. They’ll cook faster, so just keep an eye on them while grilling.

How long should I marinate the chicken?

A minimum of 2 hours works great, but marinating overnight (up to 8 hours) makes it extra flavorful.

Do I need to soak wooden skewers?

Yes—if using wood, soak skewers in water for at least 30 minutes (overnight is best) to prevent burning.

How do I know when the chicken is ready?

Use a meat thermometer to check for 165 °F internal temperature. Otherwise, check that the juices run clear and the grill marks are golden.

Can I make these ahead?

Absolutely—I prep, skewer, and marinate in advance. Grill them when I’m ready to serve for fresh, hot kabobs.

Conclusion

I adore these Sesame Chicken Kabobs because they’re fast, flavorful, and flexible. With a tangy-sweet marinade, easy grill prep, and juicy results, they’re perfect for summer cookouts, easy dinners, or make‑ahead meals with minimal clean-up.