Description
These Grilled Honey Garlic Chicken Skewers combine a flavorful marinade of oyster sauce, teriyaki, honey, and spicy chili garlic sauce to create juicy, tender chicken thighs grilled to perfection. Perfect for a crowd, these skewers offer a delicious balance of sweet, savory, and tangy flavors enhanced by fresh ginger, garlic, and lemon.
Ingredients
Marinade Ingredients
- ¼ cup oyster sauce
- ¼ cup teriyaki sauce or soy sauce
- 2 tablespoons ketchup
- 2 tablespoons honey
- 1 tablespoon chili garlic sauce
- 1 tablespoon Dijon mustard
- ½ small yellow onion, peeled and sliced
- 3 garlic cloves, minced
- 2 teaspoons ginger, peeled and grated
- ½ lemon, sliced
- 1 tablespoon water
Chicken and Garnish
- 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
- 1 to 2 tablespoons vegetable oil (for brushing grill)
- 2 green onions, thinly sliced (for garnish)
- ½ teaspoon toasted sesame seeds (for garnish)
Instructions
- Prepare the marinade: In a medium bowl, combine oyster sauce, teriyaki or soy sauce, ketchup, honey, chili garlic sauce, Dijon mustard, minced garlic, sliced onions, grated ginger, lemon slices, and 1 tablespoon water. Mix well to incorporate all ingredients. Reserve 1/4 cup of this marinade separately and set it aside for basting later.
- Marinate the chicken: Skewer the chicken thigh chunks onto skewers and place them in a container or Ziploc bag. Pour the marinade over the chicken, ensuring all pieces are coated. Marinate in the refrigerator for at least 2 hours or up to 8 hours, turning occasionally to evenly absorb flavors.
- Preheat and oil the grill: Preheat your grill to medium heat. Lightly brush the grill grates with vegetable or olive oil to prevent the chicken skewers from sticking during cooking.
- Grill the chicken skewers: Remove the chicken from the marinade and discard the used marinade. Place the skewers on the grill and cook, turning occasionally, until fully cooked and reaching an internal temperature of 165°F (75°C), approximately 10 minutes.
- Baste and finish cooking: Brush the skewers with the reserved marinade mixture and continue grilling for an additional 1-2 minutes, allowing the sauce to caramelize slightly and enhance the flavor.
- Serve and garnish: Serve the hot chicken skewers immediately, garnished with thinly sliced green onions and toasted sesame seeds for a burst of freshness and nuttiness.
Notes
- Marinate the chicken for at least 2 hours, but up to 8 hours, to deepen the flavor and tenderness.
- Use boneless skinless chicken thighs for juicier results compared to chicken breast.
- Be careful when basting to use only the reserved marinade to avoid cross-contamination with raw chicken juices.
- If you don’t have a grill, this recipe can also be made using a grill pan on stovetop.
- Wooden skewers should be soaked in water for 30 minutes before grilling to prevent burning.
