Ingredients
- Boneless, skinless chicken thighs, cut into 1-inch cubes – 1.5 lbs
- 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 and toss to coat well. Cover the bowl and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
- Step 3: While the chicken is marinating, soak wooden skewers in water for at least 30 minutes to prevent them from burning on the grill.
- Step 4: Preheat your grill to medium-high heat.
- Step 5: Thread the marinated chicken pieces onto the soaked skewers.
- Step 6: Grill the chicken skewers for 8-10 minutes, turning occasionally, until the chicken is cooked through and has a slight char. The internal temperature should reach 165°F (74°C). Serve immediately.
Notes
- Store leftover skewers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the skewers gently in a skillet over medium-low heat, adding a splash of water or broth to prevent drying.
- Serve these flavorful skewers with a side of coconut rice and a vibrant Asian slaw for a complete meal.
- Don't discard the leftover marinade; simmer it on the stovetop until thickened to create an extra dipping sauce for the cooked skewers.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American