These addictive Honey Garlic Chicken Skewers have that sweet, spicy, sticky quality of chicken wings but are so much easier to eat.
But the squash is on hold for the moment (even you, you tasty butternut, you), because the weather has been gorgeous and we've been grilling.
Frank is almost always the exclusive griller in our house, but I made an exception for these sweet, savory, sticky chicken skewers. Everything about these reminded me of the grilled chicken sold on every corner in Bangkok. From first thing in the morning to last thing at night in Bangkok, it's possible to find amazing grilled meats at street carts. And now that we've been away from Bangkok for 3 months, is it any wonder that I'm constantly craving them?
Fortunately, these Honey Garlic Chicken Skewers are so easy to make at home. Sweet, sticky, a little bit spicy. I served them over pineapple rice made with a bit of coconut milk. And if you are loving these flavors, but don't want to fire up the grill, try Honey Ginger Chicken Stir-Fry next time you get a craving.
Good to know that we'll have a stand-in until we make a return visit to the land of street food and grilled meats.
More Grill Recipes
- Thai-Style Grilled Chicken (Gai Yang)
- Sweet and Spicy Grilled Shrimp with Pineapple Salsa
- Grilled Summer Vegetable and Pesto Pizza
- Yogurt-Marinated Grilled Chicken
- Chili-Lime Glazed Beef Skewers with Charred Corn Salsa
- Banh Mi Burgers with Sriracha Lime Mayo
- Tex Mex Burgers with Guacamole
- Black Bean and Quinoa Veggie Burgers
Honey Garlic Chicken Skewers
- Mixing Bowl
- Wooden Skewers
- Gas or Charcoal Grill
For the marinade / glaze:
- ¼ cup ponzu (see note)
- ¼ cup honey
- 2 tablespoons soy sauce
- 1 teaspoon toasted sesame oil
- 3 cloves garlic, finely minced or grated
- 1 tablespoon grated fresh ginger
- ½ teaspoon red pepper flakes, more or less to taste
For the chicken:
- 1 ½ pounds boneless, skinless chicken thighs (can use boneless, skinless chicken breasts)
- 8 bamboo or metal skewers for grilling
- Whisk together all of the ingredients for the marinade/glaze. Divide it in half, one portion for the marinade and one for the glaze.
- Slice the chicken into even cubes and combine it with the marinade. Refrigerate for at least 3 hours and up to a day.
- Preheat a charcoal or gas grill. While the grill is heating, thread the chicken onto the skewers. Discard any leftover marinade.
- Grill the chicken slowly, over medium heat, turning every couple minutes and basting with the reserved glaze. If the chicken begins to blacken, move to indirect heat (the honey in the marinade will make it char quickly if over high heat).
- Continue cooking until the chicken is cooked through, 8 to 12 minutes total.
- 1 cup White Rice
- 1 cup Water
- 1 cup Light Coconut Milk
- ½ teaspoon Salt
- ¼ cup Pineapple Chunks, drained
- Rinse rice until water runs clear. Heat water, coconut milk and salt in a medium saucepan until it begins to boil. Add rice and cover. Reduce heat to allow the rice to simmer without bubbling over. Simmer until all of the water is absorbed, about 15 minutes. Remove from heat and leave covered for another 10 minutes to allow the rice to steam and absorb all of the liquid. Stir in pineapple.
Kristen @ The Endless Meal
I'm loving this! Pineapple rice is such a great idea. Yum!