Description
Oh-so-sweet, savory, and sticky grilled chicken kabobs marinated in a deeply flavorful soy‑honey‑garlic mix—perfect for easy summer dinners or gatherings.
Ingredients
⅓ cup reduced‑sodium soy sauce
3 Tbsp ketchup
2 Tbsp honey
1 Tbsp toasted sesame oil
1 Tbsp Dijon mustard
1 Tbsp freshly grated ginger
3 cloves garlic, minced
2 lb boneless, skinless chicken thighs, cut into 1‑inch chunks
1½ Tbsp canola oil
Kosher salt and black pepper, to taste
2 green onions, thinly sliced (for garnish)
1 tsp toasted sesame seeds (for garnish)
Instructions
In a medium bowl, whisk together soy sauce, ketchup, honey, sesame oil, Dijon mustard, rice vinegar, ginger, and garlic; reserve ⅓ cup of the marinade.
Place chicken in a gallon-size zip-top bag or large bowl; pour in the rest of the marinade. Seal and refrigerate for at least 2 hours, or up to 8 hours.
Preheat grill to medium. Thread chicken evenly onto soaked wooden or metal skewers.
Brush chicken with canola oil and season lightly with salt and pepper.
Grill kabobs, turning occasionally, until chicken reaches 165 °F (about 10 minutes). During the last 1–2 minutes, brush with reserved marinade.
Remove kabobs and allow to rest for 5 minutes.
Garnish with sliced green onions and toasted sesame seeds before serving.
- Prep Time: 2 hours (includes marinating)
- Cook Time: 20 minutes
