Easy, Delish and Versatile.
Now that’s the name of a cookbook I’d totally buy as I’d hope it would have satisfyingly scrumptious goodies like these Grilled Honey-Sesame Chicken Skewers.
These chicken skewers are super quick to prep, takes only a few minutes to cook and I like to serve them in anything from noodle bowls (bún), Vietnamese sandwiches (bánh mì), with rice or even as appetizers.
Oh the possibilities!!
Note: I prefer the flavor of chicken thighs and find that it tends to dry out less than breast meat. However, feel free to swap out whichever cut is your preference.
Grilled Honey-Sesame Chicken Skewers
Makes 10-12 skewers
2 tablespoons oyster sauce
1 tablespoon low sodium soy sauce
1 tablespoon honey
1 tablespoon sesame oil
1 tablespoon rice wine vinegar
1 tablespoon mirin
1 tablespoon sambal chili paste
1 tablespoon Sriracha sauce
1 tablespoon fresh lime juice
zest of 1 lime
1 tablespoon minced garlic
1 tablespoon minced ginger
¼ teaspoon black pepper
2 pounds boneless, skinless chicken thighs – cut into 1½ inch pieces
10-12 bamboo skewers soaked in water for 30 minutes
¼ cup chopped scallions
2 tablespoons chopped fresh cilantro
½ teaspoon toasted sesame seeds
In a large bowl, whisk together the first 13 ingredients. Add the chicken, mix to coat well. Cover the bowl and refrigerate for 30 minutes.
Heat the grill (gas or charcoal) to medium-high heat. Brush the grates of the grill with the vegetable oil. While the grill heats, thread the chicken pieces through the soaked skewers.
Grill the chicken skewers, turning every few minutes, for 6-8 minutes until the chicken has cooked through. Remove the skewers to plate and sprinkle with scallions, cilantro and sesame seeds.