Soy-Ginger Grilled Chicken Skewers

Marinated cubes of chicken breast in a simple Asian-inspired sauce that doubles as a glaze. Sweet. Sticky. Spicy. Salty. Tender, caramelized bites of chicken—these Grilled Asian Chicken Kabobs are small skewers loaded with flavor.

These kabobs are a weeknight favorite because they come together fast—prepped and cooked in under 30 minutes—and deliver a perfect balance of sweet, salty, spicy, and umami from ginger, garlic, soy, and honey. The same marinade works as both the soak for the raw chicken and the glaze you brush on while grilling, so every bite is glossy and caramelized.

Kids and adults alike tend to love this familiar takeout-style flavor, made at home with lean chicken breast and straightforward pantry ingredients. The recipe also adapts well to other cuts of chicken if you prefer tenderloins or boneless skinless thighs.

Simple steps for Grilled Asian Chicken Kabobs

• Mix and simmer the sauce ingredients—soy sauce, brown sugar, honey, rice wine vinegar, fresh ginger, sesame oil, garlic, and a pinch of crushed red pepper—then let it cool.
• Cut chicken breasts into 1″ cubes or use whole tenderloins.
• Toss the chicken with half of the cooled marinade and reserve the remainder for glazing during grilling.
• Thread chicken onto skewers and grill about 15 minutes, brushing frequently with the reserved sauce and finishing briefly over direct heat to caramelize.

How to make Grilled Asian Chicken Kabobs

In a small saucepan over medium heat, whisk together the soy sauce, brown sugar, honey, rice wine vinegar, grated ginger, sesame oil, minced garlic, and crushed red pepper flakes. Bring to a low boil, then simmer for about 5 minutes to meld flavors and slightly thicken the sauce. Remove from heat and let the marinade cool to nearly room temperature before using.

Cube boneless, skinless chicken breasts into 1″ pieces. Place the chicken in a bowl or a resealable bag and pour HALF of the cooled marinade over it, coating each piece well. Reserve the remaining half of the marinade for brushing while grilling.

Refrigerate the chicken to marinate for 30 minutes up to 4 hours. If you’re short on time, 30 minutes still imparts good flavor.

Thread the marinated chicken pieces onto metal or soaked bamboo skewers. If you use wooden skewers, soak them at least 15 minutes to prevent burning. Grill the kabobs over indirect heat with the lid down for about 15 minutes, brushing repeatedly with the reserved marinade to build a sticky glaze.

For the last minute or two, move the skewers over direct heat and turn frequently to caramelize the glaze without charring. Cook until there is no pink in the center or the internal temperature reaches 160°F (71°C). Remove from the grill and let rest briefly before serving.

Variations, serving suggestions, and tips

Yes—chicken tenderloins work well threaded on skewers, and cubed boneless, skinless thighs are an excellent alternative. Marinate for the same amount of time as for breast meat. If you’d like vegetables on the skewers, add bell pepper, red onion, or zucchini, cutting pieces to roughly the same size as the chicken so everything cooks evenly.

These kabobs pair beautifully with grilled asparagus or other quick-grilled vegetables. Serve over steamed rice or noodles and spoon extra glaze on the plate. Garnish with thinly sliced green onions and a sprinkle of sesame seeds for texture and color.

Ingredients

• 2 pounds chicken breast, cut into 1″ cubes
• 2 green onions, thinly sliced, for garnish
• 2 teaspoons sesame seeds, for garnish

Asian Marinade and Sauce

• 1 cup soy sauce
• 2/3 cup brown sugar
• 1/2 cup honey
• 2 tablespoons rice wine vinegar
• 2 tablespoons fresh grated ginger
• 1.5 tablespoons sesame oil
• 4 cloves garlic, finely minced
• 1/2 teaspoon crushed red pepper flakes

Instructions

1. In a small saucepan, whisk together all marinade ingredients.
2. Bring to a low boil, then simmer 5 minutes. Cool to nearly room temperature.
3. Combine half the cooled marinade with the chicken in a bowl or bag; reserve the other half for glazing.
4. Refrigerate the chicken for 30 minutes up to 4 hours.
5. Thread chicken onto skewers (soaked wooden skewers if using).
6. Grill on indirect heat with the lid down for about 15 minutes, brushing several times with the reserved marinade.
7. For the last 1–2 minutes, move skewers over direct heat and rotate frequently to caramelize the glaze.
8. Cook until no pink remains at the center or the internal temperature reaches 160°F (71°C). Remove from grill, garnish with green onions and sesame seeds, and serve.

Notes

• Substitute chicken tenderloins or boneless skinless thighs if preferred; marinate the same amount of time.
• Soak wooden skewers at least 15 minutes to prevent burning.

Nutrition (per serving)

Calories: 412 kcal | Carbohydrates: 51 g | Protein: 36 g | Fat: 8 g | Sodium: 2347 mg

Questions, comments, or reviews? Leave a note below—I’d love to hear how your kabobs turn out!