Ingredients
- Boneless, skinless chicken breasts, cut into 1-inch cubes: 1.5 pounds
- Soy sauce: 1/4 cup
- Honey: 1/4 cup
- Garlic, minced: 4 cloves
- Fresh ginger, grated: 1 tablespoon
- Rice vinegar: 2 tablespoons
- Sesame oil: 1 tablespoon
- Red pepper flakes: 1/4 teaspoon (optional)
Instructions
- Step 1: In a medium bowl, whisk together soy sauce, honey, minced garlic, grated ginger, rice vinegar, sesame oil, and red pepper flakes (if using).
- Step 2: Add the chicken cubes to the marinade, ensuring they are well coated. Cover the bowl and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
- Step 3: While the chicken is marinating, 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.
- Step 5: Thread the marinated chicken cubes onto the soaked skewers.
- Step 6: Grill the chicken skewers for 8-10 minutes, turning occasionally, until the chicken is cooked through and slightly charred. The internal temperature should reach 165°F (74°C). Serve immediately.
Notes
- Store leftover cooked skewers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat skewers gently in a skillet or microwave, adding a splash of water or sauce to prevent drying.
- Serve these delectable skewers over fluffy rice or alongside a vibrant Asian-inspired slaw for a complete meal.
- Don't skip the ginger – its warmth beautifully complements the garlic and honey, elevating the sauce's flavour profile.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American