Sesame Chicken Kabobs


  • ⅓ cup reduced sodium soy sauce
  • 3 tablespoons ketchup
  • 2 tablespoons honey
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon freshly grated ginger
  • 3 cloves garlic, minced
  • 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
  • 1 ½ tablespoons canola oil
  • Kosher salt and freshly ground black pepper, to taste
  • 2 green onions, thinly sliced
  • 1 teaspoon toasted sesame seeds

  1. In a medium bowl, combine soy sauce, ketchup, honey, sesame oil, Dijon, vinegar, ginger and garlic. Reserve 1/3 cup and set aside.
  2. In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and chicken; marinate for at least 2 hours to overnight, up to 8 hours, turning the bag occasionally. Drain the chicken from the marinade.
  3. Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste.
  4. Preheat grill to medium heat.
  5. Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes. Brush skewers with reserved soy sauce mixture, cooking for an additional 1-2 minutes.
  6. Serve immediately, garnished with green onions and sesame seeds, if desired.
We made a lovely meal of this by serving it with rice, grilled zucchini, mushroom and onion mix, naan bread and fruit for dessert.

Recipe from the kitchen of Damn Delicious.


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