Asian Chicken Skewers Recipe

Prepare skewers

If using bamboo skewers, place them in cold water to soak for at least 30 minutes to prevent burning. If using metal skewers, no soaking is necessary.

Cut chicken thighs into 1 to 1 1/4-inch bite-sized pieces. Pat dry with paper towels and transfer to a medium mixing bowl or a resealable plastic bag.

In a bowl, whisk together soy sauce, mirin, sesame oil, honey, grated ginger, minced garlic, rice vinegar, sriracha, and black pepper until honey is dissolved and mixture is uniform.

In a small cup, dissolve the cornstarch in 1 tablespoon of water to make a slurry. Whisk the slurry into the marinade to help it slightly thicken and cling to the chicken.

Pour 3/4 of the marinade over the chicken, reserving 1/4 for basting and finishing. Massage the marinade into the chicken so all pieces are coated. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours. If short on time, 15–30 minutes will still add flavor.

If using optional vegetables, thread chicken and vegetables onto skewers, leaving a small gap between pieces so heat circulates (for even cooking). Aim for 3–4 chicken pieces per standard skewer depending on size.

Arrange skewers on a tray or plate, cover with plastic wrap, and let sit at room temperature for 10–15 minutes before cooking to take chill off (helps cook evenly).

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). If using a stovetop grill pan, lightly oil the grate or brush skewers with neutral oil to prevent sticking.

Place skewers on the hot grill and cook for 3–4 minutes per side. After flipping once (about halfway through), brush reserved marinade over the tops to baste. Total cooking time should be 8–10 minutes depending on chicken piece size. Internal temperature should reach 165°F (74°C).

If grill flare-ups occur because of the honey in the marinade, move skewers to a cooler part of the grill and continue cooking until done.

Remove skewers from heat and let rest for 3–5 minutes so juices redistribute.

Arrange skewers on a platter. Sprinkle with toasted sesame seeds and sliced green onions. Serve with lime wedges on the side for squeezing over if desired.

Optional: Warm the reserved unused marinade in a small saucepan to a simmer for 1–2 minutes (do not use raw marinade without cooking). Drizzle a little over the skewers as a finishing sauce or serve on the side.