Asian Chicken Skewers
These Asian Chicken Skewers are teeming with mouthwatering flavors, as the marinade is absolutely succulent. These are perfect for any summer cookout and guaranteed to disappear fast!
One of the boys in our bunch has a fascination with all things spicy. If he hears the words hot sauce, he’s on it.
In fact, all the boys in our kitchen conspire to keep the makers of Sriracha in business.
Years ago, my threats of using Tabasco as a potty word consequence failed miserably. Because they decided they love spice. And it’s only grown more ridiculous with time. Now Pepper Palace is their playground.
Thankfully for me, these Sweet & Spicy Glazed Chicken Skewers have just the right amount of heat and sweet to keep everyone happy.
{Even those of us who sheepishly reach for the mild stuff…}
These Sweet & Spicy Glazed Chicken Skewers are simple and easy to prepare, which is precisely what we want during lazy summer months.
The marinade is mouthwateringly delicious. The chicken bathes in it from several hours to overnight. I opt for overnight, because it makes grill-day easy breezy.
These easy skewers will quickly take your BBQ-cookout-potluck-party to a sensational level. Serve these up and watch them fly.
To say these babies won’t last long is a drastic understatement.
Sorry, hot dogs and burgers; we love you, but Kebabs are here.
Video: Watch Us Make This Recipe
The Best Chicken Skewers
Ingredients
For the Glaze-Marinade:
- ⅓ cup + 2 TB pure honey
- ¼ cup brown sugar, packed
- ¼ cup regular soy sauce
- 8 garlic cloves, minced
- 3 TB Sriracha hot sauce
- 2 TB coarse ground mustard, with seeds visible
- 1 tsp ginger powder
- ¼ tsp table salt
For the Skewers:
- 2 lb boneless skinless chicken thighs, cut into 1-inch pieces
- Oil for grill
- Optional: Freshly chopped cilantro or scallions for garnish
Instructions
- In a large bowl, whisk together all glaze-marinade ingredients to combine well. Reserve 1/4 cup of mixture and set aside.
- Thoroughly dry chicken pieces with paper towels and pierce holes throughout with a fork. Add chicken to large bowl of marinade and toss to coat well. Cover and marinade in fridge 2-3 hours or overnight.
- When ready to cook, thread chicken onto desired amount of skewers (exact amount varies, depending on how many pieces of chicken you thread per skewer and how long your skewers are.) Save used marinade and briefly boil it for drizzling over the skewers at the end.
- Oil the grill and preheat over medium. Baste skewers throughout cook time, using the 1/4 cup reserved marinade-glaze; about 2-3 min/side or until just cooked through and nice grill marks appear. Plate the skewers and drizzle with the boiled marinade. Garnish with herbs as desired and serve immediately.
Did you make this?
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