Grilled Asian Chicken Kebabs
32 min
|
easy
|
lactose-free
Recipe by Eunice
Introduction
These grilled Asian chicken kebabs are juicy, sticky, and properly seasoned with soy, ginger, garlic, and sesame, so there is zero bland chicken on my watch.
Clutch for weeknights or backyard hangs, they char up fast and play nice with tamari for gluten-free and skipping the sugar if you are keeping it low carb.
Ingredients (4 servings)
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Ingredients
- 1.5 lb boneless, skinless chicken thighs (cut into bite-size pieces) boneless, skinless chicken thighs 1.5 lb
- 2 Tbsp soy sauce (or tamari for gluten-free) soy sauce 1 fl oz
- 1 Tbsp sesame oil sesame oil 0.5 fl oz
- 1 Tbsp honey honey 0.74 oz
- 1 Tbsp rice vinegar rice vinegar 0.5 fl oz
- 1 Tbsp fresh ginger root, grated fresh ginger root 0.21 oz
- 3 garlic cloves, minced garlic 0.27 head (for garlic cloves)
- ¼ tsp black pepper black peppercorns (for black pepper)
- ½ tsp sea salt sea salt 0.11 oz
- 1 Tbsp brown sugar (optional, for keto and low carb) brown sugar 0.43 oz
- 1 Tbsp toasted sesame seeds (for garnish) toasted sesame seeds 0.25 oz
- wooden skewers, soaked in water 30 minutes before using wooden skewers 0.08 pack
How to Make Grilled Asian Chicken Kebabs
-
Soak skewers and prep chicken
Soak wooden skewers in water for at least 30 minutes so they do not scorch.
Cut chicken thighs into 1 to 1.25 inch pieces and pat them dry on a wooden board so they sear instead of steam.
-
Whisk the marinade
In a glass bowl whisk soy sauce, sesame oil, honey, rice vinegar, ginger, garlic, black pepper, sea salt, and brown sugar if using until the sugar dissolves.
Immediately reserve 2 tablespoons in a separate small bowl for brushing so it never touches raw chicken.
-
Marinate with control
Toss chicken in the remaining marinade, press out air, and chill 30 minutes to 2 hours with 1 hour being the sweet spot for flavor without mushiness.
Do not go overnight since the salt and acid will tighten the meat.
-
Preheat and set up the grill
Preheat your Weber to medium high, about 425 F, scrub the grates clean, and oil them lightly with a neutral high smoke point oil.
Set a two zone fire so you have direct heat for color and an indirect side to dodge flare ups.
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Thread the kebabs
Thread chicken pieces snug but not crammed, leaving a sliver of space between pieces for heat circulation.
Use two parallel skewers per kebab if you want easier flipping and zero spinning.
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Grill to char and juicy
Grill over direct heat 8 to 10 minutes total, turning every 2 to 3 minutes until nicely charred and nearly cooked through.
Move to indirect heat if you get flare ups, then brush with the reserved clean marinade during the last 2 minutes to glaze.
Cook to an internal temp of 170 F for thighs for extra tenderness, with a safe minimum of 165 F.
-
Rest and finish
Rest kebabs 3 minutes so juices settle, then shower with toasted sesame seeds right before serving.
Add a quick squeeze of lime if you like a brighter finish.
-
No grill option
Broil on the top rack of a Viking gas oven 6 inches from the element for 5 to 6 minutes per side or use a ripping hot grill pan on the stove, watching sugars so they do not scorch.
Substitutions
- Soy sauce -> Tamari or coconut aminos
- Tamari keeps the deep umami and works for gluten-free, while coconut aminos are sweeter and less salty, so reduce or omit the brown sugar and add a pinch of sea salt to balance.
- Honey -> Allulose syrup or maple syrup
- Allulose syrup gives a keto friendly glaze that browns without crystallizing, while maple brings a rounder caramel note and slightly thinner body that still lacquers beautifully.
- Toasted sesame seeds -> Furikake
- Furikake adds sesame crunch plus nori and a hint of sweetness, boosting texture and savory depth with a fun Japanese street food vibe.
Tips
- Dry chicken equals real char
- Moisture is the enemy of sear, so pat pieces dry before marinating and again lightly before skewering if they look wet.
- Marinade discipline
- Always split out your basting marinade before the chicken touches it or boil leftover marinade hard for 1 minute if you plan to brush it on hot food.
- Two zone fire, zero stress
- Start over direct heat for color, then finish over indirect to cook through without burning sugars, which keeps the glaze shiny and not bitter.
- Skewer spacing for speed
- Leave tiny gaps between pieces so hot air can circulate, which cooks faster and more evenly than a packed skewer.
- Thermometer wins
- Use an instant read to pull at 170 F internal for thighs so the collagen relaxes and you get that tender, juicy bite every time.
- Glass beats plastic
- Marinate in a glass container or bowl to avoid plastic odors and staining while keeping cleanup simple and food safe.
Nutrition Facts *
| Energy | 406 | kcal |
|---|---|---|
| Protein | 41 | g |
| Total Fat | 22 | g |
| Carbohydrates | 11 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My kebabs stick to the grill, how do I prevent that?
- Start with clean, hot grates, oil them lightly, and do not force the first flip because proteins release naturally once seared, usually around the 2 to 3 minute mark.
- The glaze is burning, what went wrong?
- Your heat is too high or the sugars are on the grill too long, so move to indirect heat and save brushing for the last 1 to 2 minutes when the surface is nearly cooked.
- Can I use chicken breast instead of thighs?
- Yes, cut breast to the same size, marinate only 20 to 30 minutes, and pull at 160 F to avoid drying, then rest to carryover.
- How long can I marinate the chicken?
- Stick to 30 minutes to 2 hours because the salt and acid will tighten the meat and make it mealy if left much longer.
- Can I cook these in the oven without broiling?
- Bake at 450 F for about 12 to 15 minutes, flipping once, then finish with a 1 to 2 minute broil to get those caramelized edges.
- How do I store and reheat leftovers?
- Chill in a covered glass container up to 3 days and reheat gently in a skillet over medium heat or eat cold in rice bowls or lettuce wraps to keep them juicy.
Serving Suggestions
Serve these kebabs with a sesame cucumber salad or garlic fried rice, and do not be shy with scallions for fresh crunch.
Leftovers are killer tossed into a noodle bowl with a spoon of chili crisp or tucked into lettuce cups with a swipe of mayo mixed with a pinch of chicken bouillon for extra umami.
More pairings:
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