Ingredients
- Boneless, skinless chicken thighs, cut into 1-inch cubes: 1.5 pounds
- Soy sauce: 1/4 cup
- Honey: 1/4 cup
- Garlic, minced: 4 cloves
- Ginger, grated: 1 tablespoon
- Sesame oil: 1 tablespoon
- Rice vinegar: 2 tablespoons
- Red pepper flakes: 1/2 teaspoon (optional)
Instructions
- Step 1: In a bowl, whisk together the soy sauce, honey, minced garlic, grated ginger, sesame oil, rice vinegar, and red pepper flakes (if using). This will be your marinade.
- Step 2: Add the chicken cubes to the marinade, ensuring they are fully coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours.
- Step 3: While the chicken marinates, soak wooden skewers in water for at least 30 minutes to prevent them from burning on the grill.
- Step 4: Preheat your grill to medium-high heat. Thread the marinated chicken cubes onto the soaked skewers.
- Step 5: Grill the chicken skewers for 6-8 minutes per side, or until the chicken is cooked through and has a slight char. Baste with extra marinade during the last few minutes of grilling if desired.
Notes
- Leftover skewers can be stored in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the skewers in a skillet over medium heat, adding a splash of water or broth to keep them moist.
- Serve these skewers with a side of fluffy rice and steamed broccoli for a complete and satisfying meal.
- Don't skip soaking the wooden skewers; it really helps prevent them from catching fire on the grill!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American