Grilled to perfection, these sticky, sweet, and savory chicken kabobs are the perfect summer treat.

Preparing the marinade overnight will save you time when it comes to serving. If you are using wood skewers, make sure they’re soaked in water for at least 30 minutes (overnight would be best), as they could burn over a hot barbecue.

Chicken breasts are also a good substitute for chicken thighs.

It is delicious served with rice and cucumbers marinated in a vinegary sauce. You can also eat them as finger foods (which are equally tasty) while drinking a cold beer.

Can I use chicken breasts?

Chicken thighs are a better choice for this recipe. They have darker meat and more fat, which makes them more flavorful.

What can I use if I don’t have metal skewers?

Metal skewers can be used again and again, but they retain heat. Be careful when you serve. You can use wooden skewers, but they can burn on a hot grill. I recommend soaking the skewers in water overnight (or for at least 30 minutes) before using.


1/3 cup reduced-sodium soy sauce

Three tablespoons of ketchup

Honey 2 Tablespoons

One tablespoon of sesame oil toasted

One tablespoon of Dijon mustard

1 Tablespoon rice wine vinegar

Freshly grated Ginger, 1 Tablespoon

Three cloves garlic, minced

2 pounds of skinless and boneless chicken thighs cut into 1-inch chunks

Canola oil, 1 1/2 tablespoons

To taste, add Kosher Salt and freshly ground Black Pepper

Green onions thinly sliced

Sesame seeds toasted, one tablespoon


Combine soy sauce, honey, Dijon mustard, Ginger, garlic, and ketchup in a medium-sized bowl. Set aside 1/3 cup.

Combine the soy sauce and chicken in a gallon-sized Ziploc bag, or a large bowl. Marinate for 2 hours up to 8 hours. Drain the chicken and discard the marinade.

Thread the chicken onto skewers. Brush chicken with canola and season to taste with salt and pepper.

Pre-heat grill to medium temperature.

Cook the skewers on the grill for 10 minutes, rotating them occasionally. The chicken should be cooked to 165 degrees F. Brush the skewers lightly with the reserved soy mixture and cook for an extra 1-2 minutes.

Garnish with sesame and green onions, if you wish.

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