Easy Grilled Asian Chicken Skewers with Honey Garlic Sauce Recipe
Delicious and easy-to-make Asian-inspired grilled chicken skewers glazed with a sweet and tangy honey garlic sauce. Perfect for a quick weeknight dinner or a weekend barbecue, these skewers are juicy, flavorful, and sure to please the whole family.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Asian
Ingredients
Chicken Skewers
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- Bamboo skewers, soaked in water for 30 minutes
Honey Garlic Sauce
- 1/4 cup butter
- 4 cloves garlic, minced
- 1/2 cup honey
- 1/4 cup apple cider vinegar
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons cornstarch
- 1/4 cup water (about 60ml)
Instructions
- Preheat the Grill/Oven: Preheat your grill to medium-high heat. If you prefer to use the oven, preheat it to 400°F (200°C) to prepare for baking the skewers.
- Prepare the Chicken: Thread the 1-inch cubed chicken pieces onto the soaked bamboo skewers, leaving a small space between each piece to ensure they cook evenly and get nicely charred on the grill or oven.
- Make the Honey Garlic Sauce: In a small saucepan over medium heat, melt the butter. Add the minced garlic and saute for about 1 minute until fragrant. Then whisk in the honey, apple cider vinegar, soy sauce, and brown sugar. Bring the mixture to a gentle simmer. Dissolve the cornstarch in 1/4 cup (60ml) water and stir it into the sauce. Continue cooking while stirring until the sauce thickens, about 2-3 minutes. Remove the sauce from heat once thickened.
- Cook the Chicken Skewers: Choose your cooking method: if grilling, place the skewers on the preheated grill and cook for 5-7 minutes per side until chicken is fully cooked and has a slight char. Brush the honey garlic sauce onto the skewers during the last few minutes of grilling to glaze them. If using the oven, arrange the skewers on a parchment-lined baking sheet and bake for 20 minutes. Then brush the skewers with the sauce and broil them for an additional 2-3 minutes to get a nice glaze and slightly caramelized finish.
- Rest and Serve: Allow the chicken skewers to rest for a few minutes after cooking to let juices redistribute. Serve them warm with extra honey garlic sauce on the side for dipping.
Notes
- Soak bamboo skewers in water for at least 30 minutes before threading chicken to prevent burning during cooking.
- If you don’t have a grill, using the oven method still yields delicious results with a nice caramelized glaze under the broiler.
- You can substitute chicken thighs for juicier skewers if preferred.
- For a gluten-free version, use gluten-free soy sauce.
- Leftover skewers can be refrigerated for up to 2 days and reheated gently.