Name: Honey Garlic Chicken Skewers
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1.5 lbs Boneless skinless chicken thighs; 1/3 cup Honey; 1/4 cup Low-sodium soy sauce; 4 cloves Garlic cloves, minced; 1 tbsp Fresh ginger, grated; 1 tsp Toasted sesame oil; 1 tbsp Apple cider vinegar; 1 tsp Cornstarch; 1/2 tsp Red pepper flakes

"These Sticky Honey Garlic Chicken Skewers are the ultimate crowd-pleaser, featuring tender chicken thighs coated in a luscious, sweet-and-savory glaze. With hints of fresh ginger and toasted sesame, they offer a restaurant-quality meal right from your own grill or stovetop."

Ingredients

Qty	Item
1.5 lbs 680 g	Boneless skinless chicken thighs
1/3 cup 113 g	Honey
1/4 cup 60 ml	Low-sodium soy sauce
4 cloves 12 g	Garlic cloves, minced
1 tbsp 6 g	Fresh ginger, grated
1 tsp 5 ml	Toasted sesame oil
1 tbsp 15 ml	Apple cider vinegar
1 tsp 3 g	Cornstarch
1/2 tsp 1 g	Red pepper flakes

How to Make Honey Garlic Chicken Skewers

Soak wooden skewers in water for at least 30 minutes to prevent them from burning during cooking.

Cut the chicken thighs into uniform 1-inch bite-sized cubes and place them in a large mixing bowl.

In a separate medium bowl, whisk together the honey, soy sauce, minced garlic, grated ginger, sesame oil, apple cider vinegar, and red pepper flakes.

Pour half of the prepared marinade over the chicken cubes, tossing well to ensure every piece is coated. Reserve the remaining half of the marinade for the glaze.

Cover the chicken and refrigerate for at least 30 minutes (or up to 4 hours for maximum flavor absorption).

Thread the marinated chicken pieces onto the skewers, leaving a small amount of space between pieces for even cooking.

Preheat your grill or a large grill pan over medium-high heat and lightly oil the surface.

Place the skewers on the grill and cook for 10-12 minutes, turning every few minutes, until the internal temperature reaches 165°F (74°C).

While the chicken is cooking, pour the reserved marinade into a small saucepan. Whisk in the cornstarch and simmer over medium heat until the sauce thickens into a sticky glaze.

During the final 2 minutes of grilling, brush the glaze generously over the skewers. Remove from heat and serve immediately.

·
Use chicken thighs instead of breasts for a much juicier result that won't dry out on the grill.
·
Don't skip the soaking of the wooden skewers, otherwise they will catch fire or snap during turning.
·
If you don't have a grill, these can be baked at 400°F (200°C) for 15-20 minutes on a parchment-lined tray.
·
Garnish with toasted sesame seeds and sliced green onions for a professional restaurant-style presentation.

Frequently Asked Questions

Can I use chicken breast instead of thighs?

Yes, you can use chicken breast, but be careful not to overcook them as they dry out faster than thighs. Reduce the cook time by 2-3 minutes.

How long should I marinate the chicken?

A minimum of 30 minutes is required, but 2 to 4 hours will provide the best depth of flavor.

Is this recipe gluten-free?

To make it gluten-free, ensure you use Tamari or a certified gluten-free soy sauce.

What should I serve with these skewers?

These pair perfectly with jasmine rice, quinoa, or a fresh cucumber salad and grilled bell peppers.

Video Tutorials

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