Yummy Honey Chicken Kabobs
Chicken thigh chunks marinated in honey, soy sauce, and garlic, then threaded with peppers and onion and grilled. The sugar in the marinade means moderate heat and attention, since it burns quickly.
- Prep20 min
- Cook15 min
- Total2 h 35 min
- Serves6
AI-generated illustration
Contains:glutenmeatsesamesoy
Ingredients
Method
- Whisk the honey, soy sauce, vegetable oil, garlic, fresh ginger, and black pepper together until the honey dissolves.
- Add the boneless skinless chicken thighs, turn to coat, and refrigerate 2 to 4 hours. Longer than that and the soy sauce starts to cure the surface.
- Soak wooden skewers in water for 30 minutes, or use metal ones.
- Lift the chicken from the marinade and thread it onto skewers alternating with the bell peppers and red onion, packing the pieces close but not crushed. Discard the used marinade; it has been in contact with raw chicken and is not safe to brush on later.
- Grill over medium heat, turning every 3 minutes, until the chicken is well marked, the vegetables are charred at the edges, and an instant-read thermometer in the thickest piece reads 165 degrees F (74 degrees C), 12 to 15 minutes. Move the skewers off direct flame if the honey starts to blacken.
- Rest 5 minutes, then scatter the green onions and sesame seeds over the top.
Notes
- Thighs stay juicy on a grill in a way that breast meat does not; if you use breast, cut the cook time to about 10 minutes.
- To glaze the kabobs, set aside a quarter cup of the marinade before the chicken goes in.
