Chicken Skewers Recipe
Marinated Chicken, Red Onion, Green Pepper and Pineapple brushed with BBQ Sauce with Sesame Seeds, Green Onion
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Ingredients
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Marinade & Chicken
Skewer Components
BBQ Glaze & Garnish
Method
Marinade & Chicken
- 1
Prep chicken and marinade
Trim any fat from the chicken breasts and cut into 1-inch cubes. Place the chicken cubes in a medium bowl.
- 2
In a separate bowl whisk together soy sauce, olive oil, honey, rice vinegar, minced garlic, grated ginger, salt, and black pepper until combined.
- 3
Pour the marinade over the chicken, toss to coat evenly, cover with plastic wrap or transfer to a resealable bag, and refrigerate for at least 30 minutes and up to 4 hours. If short on time, marinate 30 minutes; for best flavor, marinate 2–4 hours.
Skewer Components
- 4
If using wooden skewers, soak them in water for at least 20 minutes to prevent burning. While skewers soak, cut the red onion into wedges about 1-inch wide, core and seed the green pepper and cut into 1-inch pieces, and cut pineapple into 1-inch chunks.
- 5
Thread the marinated chicken, red onion wedges, green pepper pieces, and pineapple chunks onto the soaked skewers, leaving a little space between pieces so heat circulates. Aim for 3–4 chicken pieces per skewer with 2–3 vegetable/pineapple pieces interspersed. Repeat until all ingredients are used (should make about 6–8 skewers depending on size).
BBQ Glaze & Grill
- 6
Preheat a grill or grill pan to medium-high (about 400°F/200°C). If using an oven, preheat broiler and place a rack 6 inches from the element.
- 7
Stir the BBQ sauce and sesame oil together in a small bowl to create the glaze. Reserve about 1 tablespoon of glaze for serving.
- 8
Brush the skewers lightly with the glaze on all sides. Place skewers on the hot grill and cook for 10–12 minutes total, turning every 2–3 minutes and brushing with more glaze each time you turn, until the chicken registers 165°F (74°C) and has nice char marks. If broiling, place on a foil-lined sheet and broil 8–10 minutes, turning once and brushing with glaze, watching closely to avoid burning.
- 9
Remove skewers from the grill and let rest 3–5 minutes so juices redistribute.
- 10
Brush with the reserved tablespoon of glaze, sprinkle toasted sesame seeds over the skewers, and garnish with thinly sliced green onion before serving.