Grilled Asian Chicken Skewers

Ingredients

• 680 g (1.5 lb)boneless, skinless chicken thighs, cut into 3.8 cm (1.5-inch) cubes
• 80 ml (⅓ cup)low-sodium soy sauce
• 45 ml (3 tbsp)honey
• 30 ml (2 tbsp)toasted sesame oil
• 15 ml (1 tbsp)rice vinegar
• 4 clovesgarlic, minced
• 15 ml (1 tbsp)fresh ginger, grated
• 5 ml (1 tsp)sriracha or chilli garlic sauce
• 2.5 ml (½ tsp)baking soda
• As neededwooden or metal skewers
• 9 g (1 tbsp)sesame seeds, for garnish
• 2green onions, sliced, for garnish

Instructions

1. 1

   Mix the marinade

   Cut the chicken thighs into 3.8 cm (1.5-inch) cubes. In a medium bowl, whisk together the soy sauce, honey, sesame oil, rice vinegar, garlic, ginger and sriracha. Transfer half of the mixture to a separate bowl and set it aside for basting.

2. 2

   Marinate the chicken

   Stir the baking soda into the remaining marinade until dissolved. Add the chicken and toss to coat, then leave it to marinate at room temperature for 15 minutes.

3. 3

   Thread the skewers

   If using wooden skewers, soak them in water for at least 30 minutes. Thread on the marinated chicken pieces, leaving a small gap between each piece.

4. 4

   Heat the grill

   Preheat the grill to medium-high, 200–230°C (400–450°F). Clean the grates and oil them with a high-smoke-point oil such as avocado or rapeseed oil.

5. 5

   Grill and baste

   Put the skewers on the hot grill and cook for 4–5 minutes per side, until charred and cooked through to an internal temperature of 74°C (165°F). During the final 2 minutes, baste with the reserved marinade, turning the skewers to baste the other side as well.

6. 6

   Rest and garnish

   Take the skewers off the grill and leave them to rest for 3–5 minutes. Sprinkle with sesame seeds and sliced green onions, then serve straight away.

What are Asian chicken skewers?

Chicken skewers are pieces of meat threaded onto sticks and cooked over direct heat. This version uses a soy-based marinade with honey, sesame oil, garlic and ginger for a savoury-sweet glaze.

The recipe draws on familiar East Asian pantry flavours without representing one specific regional style. Dividing the marinade keeps some aside for basting, while the chicken marinates in the rest.

Nutrition and macros by portion

The nutrition label shows one serving as written: 380 calories, 0g protein, 0g carbs, 0g fat.

The chicken supplies most of the protein, while honey contributes carbohydrates and sesame oil is the main source of fat. Serve a skewer portion with vegetables and rice, adjusting the rice to suit how filling you want the plate to be.

Why use chicken thighs?

Thigh meat stays juicy over the high heat of grilling and suits the short cooking time. Cutting it into evenly sized cubes helps the pieces cook at a similar rate.

Low-sodium soy sauce brings savouriness, honey encourages browning, and toasted sesame oil gives the marinade its nutty aroma. Ginger, garlic and sriracha add fragrance and a little heat.

What the baking soda does

The small amount of baking soda is stirred into the portion of marinade that coats the chicken. It is included to help keep the meat tender as it cooks.

Keep the marinating time to the stated 15 minutes at room temperature. The other half of the marinade stays separate for basting.

Threading and grilling

Wooden skewers need at least 30 minutes of soaking so they are less likely to scorch on the grill. Metal skewers can be used without soaking.

Small gaps between chicken pieces let heat circulate. Clean, oiled grates and a medium-high grill help the chicken colour without sticking.

How to tell when they are done

Grill the skewers for 4–5 minutes per side, then check that the chicken reaches 74°C (165°F) internally. A browned, lightly charred exterior is expected, but colour alone does not confirm doneness.

Baste during the final 2 minutes, turning the skewers to coat both sides. Rest them for 3–5 minutes before serving.

What to serve alongside

Serve the skewers with rice to make a simple, filling plate, or add steamed or grilled vegetables for freshness. The sesame seeds and green onions add a final savoury crunch and mild onion flavour.

A crisp cucumber salad or lightly dressed greens can balance the sweet, rich glaze. Serve the skewers as soon as they have rested.

Recipe notes & tips

• Cut the chicken into similarly sized cubes so the pieces cook evenly.
• Set aside the basting marinade before adding the chicken.
• Soak wooden skewers for at least 30 minutes before threading.
• Leave a small gap between pieces of chicken on each skewer.
• Use a thermometer to check that the chicken reaches 74°C (165°F).
• Rest the skewers for 3–5 minutes before serving.

Variations

• Adjust the heat: Use less sriracha for a milder marinade.
• Use chilli garlic sauce: Swap it for the sriracha as listed.
• Add vegetables: Thread pieces of vegetables between the chicken, allowing for differences in cooking time.
• Use metal skewers: Skip soaking and thread the chicken onto reusable skewers.
• Change the garnish: Add extra sliced green onions alongside the sesame seeds.

Common mistakes to avoid

• Crowding the pieces: Leave a small gap between chicken cubes so heat can reach their sides.
• Skipping the soak: Soak wooden skewers for at least 30 minutes to reduce scorching.
• Using all the marinade for the chicken: Reserve half in a separate bowl for basting before adding the chicken.
• Guessing doneness by colour: Check that the thickest piece reaches 74°C (165°F).
• Basting too early: Baste during the final 2 minutes of cooking as directed.

How to store

Refrigerate leftover chicken in an airtight container for up to 3 days. Reheat until piping hot, using a covered pan over gentle heat or a microwave; the chicken may be less juicy after reheating.

Frequently asked questions