Ingredients
- Chicken breasts, boneless, skinless, cut into 1-inch cubes: 1.5 pounds
- Soy sauce: 1/4 cup
- Honey: 1/4 cup
- Garlic, minced: 4 cloves
- Rice vinegar: 2 tablespoons
- Sesame oil: 1 tablespoon
- Ginger, grated: 1 teaspoon
- Red pepper flakes: 1/4 teaspoon (optional)
Instructions
- Step 1: In a medium bowl, whisk together the soy sauce, honey, minced garlic, rice vinegar, sesame oil, grated ginger, and red pepper flakes (if using).
- Step 2: Add the cubed chicken to the marinade, ensuring all pieces are coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours.
- Step 3: Preheat your grill to medium heat. While the grill is heating, soak wooden skewers in water for at least 30 minutes to prevent burning.
- Step 4: Thread the marinated chicken cubes onto the soaked skewers.
- Step 5: Grill the chicken skewers for 6-8 minutes per side, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Baste the skewers with remaining marinade during the last few minutes of grilling for extra flavor and a glaze.
- Step 6: Remove the skewers from the grill and let them rest for a few minutes before serving. Garnish with sesame seeds and chopped green onions, if desired.
Notes
- Store leftover cooked skewers in an airtight container in the refrigerator for up to 3 days.
- Reheat the skewers gently in a 350°F (175°C) oven or a microwave until warmed through, being careful not to dry them out.
- Serve these delightful skewers with a side of coconut rice and a crisp cucumber salad for a complete Asian-inspired meal.
- For a richer, caramelized glaze, add a touch more honey during the last minute of grilling, watching carefully to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American