Honey Soy Ginger Chicken Skewers
Honey Soy Ginger Chicken Skewers is a Chinese recipe categorized as dinner, with 20 min of prep, 15 min of cooking, and 35 min total. It yields 4 servings.
Flavor & Inspiration
Chicken thighs are marinated with soy sauce, honey, ginger, garlic, and sesame oil, threaded onto skewers, and cooked over high heat. The glaze caramelizes at the edges while the thigh meat stays juicy.
Ingredients
- 2 lb boneless skinless chicken thighs, cut into 1-inch pieces (900g)
- 3 tablespoons low-sodium soy sauce (45mL)
- 2 tablespoons honey (42g)
- 1 tablespoon fresh ginger, grated (15g)
- 2 garlic cloves, minced (6g)
- 1 teaspoon toasted sesame oil (5mL)
- 1/4 teaspoon black pepper (1g)
- 8 bamboo skewers, soaked in water for 30 minutes
Ingredient flexibility
- Chicken thighs: Boneless, skinless chicken breasts cut into cubes
- Soy sauce: Tamari for a gluten-free option
- Honey: Maple syrup for a vegan alternative
Step-by-Step Instructions
- Whisk the soy sauce, honey, ginger, garlic, toasted sesame oil, and black pepper.
- Reserve 1/4 cup of the clean honey-soy mixture before it touches the raw chicken.
- Coat the chicken with the remaining mixture and marinate in the refrigerator for 30 minutes to 4 hours.
- Preheat a grill or grill pan to medium-high heat and lightly oil the grates.
- Thread the chicken onto the soaked bamboo skewers, leaving small gaps between pieces, and discard the used marinade.
- Grill for 10 to 14 minutes, turning every 2 to 3 minutes and brushing only with the reserved clean mixture, until lightly charred and the chicken reaches 165°F (74°C).
- Rest for 3 minutes and serve the Honey Soy Ginger Chicken Skewers.
Nutrition Per Serving
- Calories: 320 kcal
- Protein: 28 g
- Fat: 14 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Sodium: 680 mg
Storage & Reheating
Storage
Within two hours of cooking, divide leftover Honey Soy Ginger Chicken Skewers into shallow portions and refrigerate them in an airtight container at 40°F (4°C) or below. Use refrigerated leftovers within 3 to 4 days; freeze sooner if they will not be used in that window.
Reheating
Reheat Honey Soy Ginger Chicken Skewers in a 350°F oven or air fryer in a single layer; cover loosely at first if the interior could dry out, then uncover briefly to restore the exterior texture. Verify that the center reaches 165°F (74°C) before serving.
Practical Cooking Notes
chef's knife, cutting board, measuring tools, two bowls, eight skewers, grill or grill pan, tongs, instant-read thermometer.
Grill the skewers for 4 to 5 minutes per side, turning frequently, until the chicken reaches an internal temperature of 165°F (74°C) and the exterior is nicely charred.
Cooking Questions & Helpful Tips
Can I use metal skewers?
Yes. Replace the eight soaked bamboo skewers with eight metal skewers; they do not require soaking, but their handles become very hot.
Can I cook the skewers indoors?
Use a preheated grill pan over medium-high heat and follow the same turning and 165°F (74°C) doneness cues. Ventilate the kitchen because the honey glaze can smoke.
Why reserve sauce before marinating?
The reserved portion never contacts raw chicken, so it is safe for brushing during grilling. Discard the separate marinade that touched the raw chicken.
Can I use chicken breast?
Replace the thighs with 2 pounds chicken breast cut into even pieces and begin checking earlier to avoid drying it out.