Honey Garlic Asian Chicken Kabobs (Recipe 22 of 150)

I've said it before and I'll say it again, chicken gets boring! A good solid marinade makes all the difference. I've tried a thousand chicken marinades - some great, some not so great. 

This one falls into the GREAT category. Spicy and flavorful. 

The ONLY modification I made was I did not use 2 tablespoons chili garlic sauce. 1 was enough for me. 

I marinade this for 2.5 hours. It could have gone more I think. There's no real acid in this marinade that changes the texture of the chicken for me, so I let it go. 

Honey Garlic Asian Chicken Kabobs

Recipe from Damn Delicious

Serves 4

• 1/4 c oyster sauce
• 2 T ketchup
• 2 T honey
• 2 T chili garlic sauce
• 1 T Dijon mustard
• 3 cloves garlic, minced
• 2 tsp freshly grated ginger
• 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks
• 1 1/2 T canola oil
• Kosher salt and freshly ground black pepper, to taste
• 2 green onions, thinly sliced
• 1/2 tsp toasted sesame seeds

In a medium bowl, combine oyster sauce, ketchup, honey, chili garlic sauce, Dijon, garlic, ginger and 1 tablespoon water. Reserve 1/3 cup and set aside.

In a gallon size Ziploc bag or large bowl, combine oyster sauce mixture and chicken; marinate for at least 2 hours to overnight, up to 8 hours, turning the bag occasionally. Drain the chicken from the marinade.

Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste.

Preheat grill to medium heat.

Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes. Brush skewers with reserved oyster sauce mixture, cooking for an additional 1-2 minutes.

Serve immediately, garnished with green onions and sesame seeds, if desired.