Chicken skewers so sweet, salty and sticky with the spiciest Marinade. Can be prepared in advance. SO EASY!

It’s time to turn on the grill for this summer goodness – sweet, salty and sticky chicken skewers grilled to perfection.

The Marinade can be prepared the day before, which means less work when it is ready to serve. And if you are using wooden skewers, soak them in water for at least 30 minutes (preferably overnight), as they can easily burn on a hot grill.

I always go for chicken thighs because they make the most tender kebabs, but chicken breasts can be replaced if necessary.

It is best served over a bowl of rice and pickled gherkins, or they can be eaten on their own as appetizers (also just as awesome) with a cold cold beer.


Yes, chicken breasts can absolutely be used here, but chicken thighs have more dark meat and a higher fat content, which results in juicier and tastier kebabs when thrown on the grill.

What can I use if I don’t have metal skewers?

The metal skewers are sturdy and reusable, but please note that they retain heat, so be careful when serving. Wooden skewers can also be used, but can burn on a hot grill. I recommend soaking them overnight in water (or at least 30 minutes) before using them.


No barbecue, no problem. A cast iron grill pan or a large cast iron skillet work wonderfully here, especially during the winter months when it’s too cold to grill!


  • Cup cup of reduced sodium soy sauce
  • 3 tablespoons of Ketchup
  • 2 tablespoons of honey
  • 1 tablespoon Of toasted sesame oil
  • 1 Tablespoon Of Dijon Mustard
  • 1 Tablespoon Of Rice plonk Vinegar
  • 1 tablespoon freshly grated ginger
  • 3 cloves of garlic, chopped
  • 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 ½ tablespoons of canola oil
  • Kosher salt and freshly ground black pepper, to taste
  • 2 green onions, thinly sliced
  • 1 teaspoon toasted sesame seeds


  • In a medium bowl, mix the soy sauce, Ketchup, honey, sesame oil, Dijon, vinegar, ginger and garlic. Set aside 1/3 Cup and set aside.
  • Combine the soy sauce mixture and chicken in a gallon-sized Ziploc bag or large bowl. leave to marinate for at least 2 hours to overnight, up to 8 hours, turning the bag occasionally. Drain the chicken from the Marinade.
  • String the chicken on skewers. Brush with canola oil; season with salt and pepper to taste.
    Preheat the grill over medium heat.

  • Add the skewers to the grill and cook, turning occasionally, until the chicken is fully cooked and reaches an internal temperature of 165 degrees F, about 10 minutes. Brush the skewers with the reserved soy sauce mixture and cook for another 1 to 2 minutes.
  • Serve immediately, garnished with green onions and sesame seeds, if desired.

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