Sticky Honey Garlic Chicken Skewers
Sticky honey garlic soy chicken skewers is a mouthful of a name for a dish but also probably the most delicious mouthful! They’re Asian-inspired with just the right balance of sweet and savory – think Teriyaki Chicken but even better!
If you need a quick weeknight meal to make with little effort, these chicken skewers are perfect! They can even be meal prepped way ahead of time to enjoy later in the week. You can serve it with some Jasmin rice, veggies, or even a salad. Let’s make it!
THE MARINADE
The secret is all in the marinade that is packed with so much flavor and comes together in 5 minutes.
HERE ARE ALL THE INGREDIENTS YOU WILL NEED:
- boneless & skinless chicken thighs
- olive oil
- sesame oil
- low sodium soy sauce
- rice vinegar
- honey
- black pepper
- garlic
- ginger
- red pepper flakes squeeze of lime juice
Cut the chicken thighs into individual pieces and marinate in all the above ingredients. The longer you let it marinate, the better but 30 minutes at least. You can also marinate the night before or morning of.
NOTE: If you don’t want to use chicken thighs, you can use chicken breast that have been cut into cubes.
After marinating, thread the chicken onto wooden or metal skewers. If using wooden skewers, make sure to soak them for at least 30 minutes before adding the chicken so they don’t burn. This recipe makes about 8 skewers with 5 to 6 pieces each.
With the leftover marinade in the bowl, add it to a pan over medium heat and bring to a boil. Once bubbling, drop the heat and let it simmer until it thickens up to coat the back of the spoon. Transfer to a bowl and set aside. This will be the glaze used to brush the chicken.
COOKING THE SKEWERS
Once the chicken is marinated, it’s time to get cooking!
Since I don’t have a BBQ, I like to cook the chicken in a cast iron grill skillet. Feel free to cook it on a regular pan, regular skillet, on the BBQ, or even in the oven.
Make sure to grease the grill or pan with a little oil so it doesn’t stick and add the chicken. Sear on one side over medium-high heat for 5 to 6 minutes until golden and then flip over. After flipping over, brush the top with the glaze. Cook on the other side 5 to 6 minutes. Lower the heat and cook for an additional minute or two until the chicken is cooked through. Take off the heat and brush the other side with the glaze.
Once the chicken is done, take off the heat and top it off with some chopped green onions and toasted sesame seeds to enjoy!
Other Chicken Recipes to Try Out
- Chicken Satay
- Harissa Honey Chicken
- Chipotle Cilantro Lime Chicken
- Creamy Tuscan Chicken
- Tandoori Chicken Skewers
If you tried this recipe and loved it, drop by down below and let me know how you liked it with a rating and comment! Feel free to also leave a question there about this recipe and I’ll get right back to it.
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Dinner | Main Course
Sticky Honey Garlic Chicken Skewers
Ingredients
- 1.5 pound boneless skinless chicken thighs, chopped
- 2 tablespoons olive oil
- 2 teaspoons sesame oil
- 1/4 cup low sodium soy sauce
- 2 tablespoons rice vinegar
- 3 tablespoons honey
- 1/2 teaspoon black pepper
- 1 tablespoon minced garlic
- 2 teaspoons minced ginger
- 1 teaspoon red pepper flakes
- squeeze of lime juice
- green onions, chopped
- toasted sesame seeds
Instructions
- To a large bowl, add the chicken thighs, olive oil, sesame oil, soy sauce, rice vinegar, honey, black pepper, garlic, ginger, red pepper flakes, and a squeeze of lime juice. Mix all together to coat the chicken evenly in the marinade.
- After marinating, thread the chicken pieces onto skewers. If using wooden skewers, make sure they have soaked in water for 30 minutes to prevent them from burning. I like to add about 5 to 6 pieces onto each skewer.
- With the leftover marinade in the bowl, add it to a pan over medium heat and bring to a boil. Once bubbling, drop the heat and let it simmer until it thickens up to coat the back of the spoon. Transfer to a bowl and set aside. This will be the glaze used to brush the chicken.
- Heat a cast-iron skillet over medium-high heat. Once it's hot, add a drizzle of olive, vegetable, or avocado oil to the pan. Add the chicken in, making sure not to crowd them. Cook in two batches if needed. Once golden brown on one side, about 5 to 6 minutes, flip over. Brush with the glaze. Allow the other side to get golden brown, about 6 minutes. Then drop the heat to low and cook for 1 to 2 more minutes or until the chicken is cooked through to the center. Brush with glaze.
- Take the chicken off the heat and finish with green onions and sesame seeds.
- Enjoy with rice or veggies.
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WHAT DO YOU THINK OF THIS RECIPE?
HI, I’M HAJAR
Welcome to Moribyan! This is my blog where I love to share all my favorite recipes and lifestyle tips with you all. If I’m not cooking here, I’m either at Trader Joe’s, the gym, or eating a bagel.
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I made this recipe tonight. I didn’t have ginger, but the recipe was delicious without it. I used chicken breast because I had it on hand. My 12 year old ate every bite. 10/10!
Made these last night and they were DELICIOUS!! Thank you for sharing the recipe!
great option for those who don’t like spicy foods, very flavorful.