Marinated cubes of chicken breast in a simple Asian inspired sauce that also doubles as a glaze. Sweet. Sticky. Spicy. Salty. Melt-in-your-mouth bites of tender chicken, these Grilled Asian Chicken Kabobs are little skewers of flavor-packed heaven!
My favorite part of these kabobs, other then that they are prepped AND cooked in under 30 minutes, is this flavor combination! I LOVE the sticky, sweet and spicy, caramelized ginger and garlic, Asian flavor combination.
And total bonus that my kids do too! If you are tired of ‘Mom, can we have Chinese for dinner?’, this is your answer. All the take away flavors they love, but made with lean chicken breast and real ingredients…Yes, please!
In fact, this is the same sauce I use on my favorite Sticky Asian Pork Ribs!
Asian kabobs are simple and easy.
- Simmer together the sauce ingredients including soy sauce, honey, ginger, garlic for 5 minutes and cool slightly.
- Cube chicken breast into 1” pieces OR use chicken breast tenderloins.
- Toss the chicken in 1/2 of the marinade, reserving the remainder to glaze the kabobs.
- Grill for about 15 minutes brushing with the sauce.
How make Grilled Asian Chicken Kabobs
In a small sauce pan over medium heat, whisk together soy sauce, brown sugar, honey, rice wine vinegar, ginger, sesame oil, garlic, and crushed red pepper flakes.
Simmer for 5 minutes and either chill or let sit until nearly room temp.
Cube boneless, skinless chicken breasts into 1” cubes.
In a medium size bowl or ziplok bag, combine the chicken pieces with HALF of the marinade. The remainder is used later as a glaze.
Let marinate in the refrigerator for 30 minutes or up to 4 hours.
Thread the chicken pieces onto bamboo or metal skewers. If using bamboo or wooden skewers, make sure to soak them in water for at least 15 minutes so they don’t burn on the grill.
Grill on indirect heat with the lid down for about 15 minutes, brushing several times with the half of the marinade/sauce that was not used on the raw chicken to marinate it.
Rotate and move the kabobs over the flame the last minute or two, turning frequently, to caramelize the sauce.
Can I use chicken tenderloins or other cuts of chicken?
Yes! Chicken tenderloins work well threaded on skewers. Cubed, boneless and skinless thighs are also a great choice. Marinate for the same amount of time as specified for breast meat.
These Grilled Asian Chicken Kabobs are great with Grilled Asparagus or other grilled vegetables. The preparation is the same as my Oven Roasted Asparagus, but the cook time is only 10 minutes on the grill using indirect heat.
Serve with rice or noodles and the remaining glaze.
FOLLOW ME on Pinterest and make sure to pin this now!
Question, comment or review? Leave me one below, I’d love to hear from you!
Grilled Asian Chicken Kabobs
- 2 pounds chicken breast, cut into 1" cubes
- 2 green onions, thinly sliced
- 2 teaspoons sesame seeds
Asian Marinade and Sauce
- 1 cup soy sauce
- 2/3 cup brown sugar
- 1/2 cup honey
- 2 tablespoons rice wine vinegar
- 2 tablespoons ginger, fresh grated
- 1.5 tablespoon sesame oil
- 4 cloves garlic, finely minced
- 1/2 teaspoon crushed red pepper flakes
- In a small sauce pan, whisk together the marinade ingredients.
- Bring the marinade to a low boil and simmer for 5 minutes.
- Let the marinade cool, or chill, to almost room temperature.
- Combine HALF of the marinade / sauce with the cubed chicken in a mixing bowl or ziplok bag.
- Refrigerate the marinating chicken for 30 minutes or up to 4 hours.
- Thread the chicken pieces on skewers.
- Grill on indirect heat with the lid down for about 15 minutes, brushing several times with the half of the marinade/sauce that was not used on the raw chicken to marinate it.
- The last minute or two of cook time, rotate the chicken kabob skewers over the flame to caramelize the glaze.
- Cook JUST until no pink remains in the center of the chicken or until the center reaches the temperature of 160 degrees.
- Remove from the grill and garnish with the green onion slices and the sesame seeds