Description
These Honey Garlic Asian Chicken Kabobs are a perfect blend of sweet and savory flavors with a touch of heat from red pepper flakes. Tender chicken marinated in a flavorful sauce, threaded onto skewers with colorful bell peppers and onions, then grilled to perfection. A delicious Asian-inspired dish that is great for summer grilling!
Ingredients
Marinade:
- 1 ½ pounds boneless, skinless chicken thighs or breasts (cut into 1 ½-inch pieces)
- ½ cup low-sodium soy sauce
- ⅓ cup honey
- ¼ cup rice vinegar
- 2 tablespoons sesame oil
- 4 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- ½ teaspoon crushed red pepper flakes (optional)
Additional:
- 1 tablespoon cornstarch mixed with 1 tablespoon water (optional, for thickening marinade as glaze)
- 1 red bell pepper (cut into chunks)
- 1 green bell pepper (cut into chunks)
- 1 red onion (cut into chunks)
- Wooden or metal skewers
- Sesame seeds and chopped green onions for garnish
Instructions
- In a medium bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes. Reserve ¼ cup of the marinade for brushing or glazing.
- Place chicken in a large zip-top bag or bowl and pour in the remaining marinade. Refrigerate for at least 1 hour or up to 8 hours.
- If using wooden skewers, soak them in water for 30 minutes to prevent burning.
- Preheat grill to medium-high heat.
- Thread chicken, bell peppers, and red onion onto skewers.
- Grill kabobs for 10–12 minutes, turning occasionally and brushing with reserved marinade during the last few minutes.
- If desired, simmer the reserved marinade with the cornstarch mixture in a small saucepan until thickened and use as a glaze.
- Garnish kabobs with sesame seeds and chopped green onions before serving.
Notes
- These kabobs can also be cooked under a broiler or on a grill pan.
- Pineapple chunks can be added for a sweet twist.
