Honey Garlic Asian Chicken Kabobs
Yield: 6
Mark Phillips
@chefsoutherntemp
02:00
Prep
00:20
Cook
02:20
Total Time
Ingredients & Directions
Directions
Chicken Kabobs
1/4 cup
hoisin sauce
2 tablespoons
ketchup
2 tablespoons
honey
2 tablespoons
chili garlic sauce
1 tablespoon
Dijon mustard
3
garlic cloves, minced
2 teasppons
ginger root, peeled & freshly grated
1 tablespoon
water
2 lbs
1 1/2 tablespoons
canola oil
kosher salt & ground black pepper, to taste
2
green onions, thinly sliced
1/2 teaspoon
toasted sesame seeds
- In a medium bowl, combine hoisin sauce, ketchup, honey, chili garlic sauce, Dijon mustard, garlic, ginger and 1 tablespoon water. Reserve 1/3 cup and set aside.
- In a large bowl, combine hoisin sauce mixture and chicken; marinate for at least 2 hours to overnight, up to 8 hours, turning occasionally.
- When ready to cook, remove the chicken from the marinade. (Discard the marinade that was used with the chicken.)
- Thread chicken onto skewers. (If using wooden skewers, be sure to soak in water for at least 30 minutes prior to using.)
- Brush the skewers of chicken with canola oil; season with salt and pepper, to taste.
- Preheat grill to medium heat.
- Place skewers on the grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165°F (about 10 minutes).
- Brush skewers with reserved sauce mixture, cooking for an additional 1-2 minutes.
- Serve immediately, garnished with green onions and sesame seeds, if desired.
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Honey Garlic Asian Chicken Kabobs
Mark Phillips
@chefsoutherntemp
Yield: 6
02:00
Prep
00:20
Cook
02:20 Total Time
Ingredients
Directions
Chicken Kabobs
1/4 cup
hoisin sauce
2 tablespoons
ketchup
2 tablespoons
honey
2 tablespoons
chili garlic sauce
1 tablespoon
Dijon mustard
3
garlic cloves, minced
2 teasppons
ginger root, peeled & freshly grated
1 tablespoon
water
2 lbs
1 1/2 tablespoons
canola oil
kosher salt & ground black pepper, to taste
2
green onions, thinly sliced
1/2 teaspoon
toasted sesame seeds
- In a medium bowl, combine hoisin sauce, ketchup, honey, chili garlic sauce, Dijon mustard, garlic, ginger and 1 tablespoon water. Reserve 1/3 cup and set aside.
- In a large bowl, combine hoisin sauce mixture and chicken; marinate for at least 2 hours to overnight, up to 8 hours, turning occasionally.
- When ready to cook, remove the chicken from the marinade. (Discard the marinade that was used with the chicken.)
- Thread chicken onto skewers. (If using wooden skewers, be sure to soak in water for at least 30 minutes prior to using.)
- Brush the skewers of chicken with canola oil; season with salt and pepper, to taste.
- Preheat grill to medium heat.
- Place skewers on the grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165°F (about 10 minutes).
- Brush skewers with reserved sauce mixture, cooking for an additional 1-2 minutes.
- Serve immediately, garnished with green onions and sesame seeds, if desired.
