Chicken kebabs
3 servings
60 minutes
Chicken skewers are the embodiment of Pan-Asian cuisine, harmoniously blending sweetness, umami, and a light tang. This recipe hails from the ancient traditions of street food in East Asia, where meat marinated in aromatic spices is grilled over an open flame until golden brown. The juiciness of chicken thighs highlights a complex bouquet of flavors: caramelized honey, rich soy sauce, delicate sesame oil, and the spiciness of oyster sauce. Prolonged marination makes the meat tender, while a final glaze of thick sauce during grilling transforms the surface of the skewers into a glossy, appetizing finish. Perfect for serving hot, they create a warm atmosphere and invite enjoyment with every bite—be it a family dinner or a friendly gathering.
1
Prepare all the ingredients. Soak the skewers in water beforehand to prevent them from burning during frying.
2
In a bowl, mix soy sauce, honey, oyster sauce, brown sugar, rice vinegar, and sesame oil.
- Soy sauce: 120 ml
- Honey: 150 g
- Oyster sauce: 30 ml
- Brown sugar: 30 g
- Rice vinegar: 15 ml
- Sesame oil: 30 ml
3
Add garlic that has been pressed.
- Garlic: 4 cloves
4
Cut the chicken into pieces of 2–3 cm.
- Boneless chicken thigh fillet: 500 g
5
Send the chicken to marinate and leave for at least 4 hours.
- Boneless chicken thigh fillet: 500 g
6
Skewer the marinated meat and light the coals.
7
Pour the chicken marinade into a wide saucepan and reduce it until it thickens like jelly.
- Soy sauce: 120 ml
- Honey: 150 g
- Oyster sauce: 30 ml
- Brown sugar: 30 g
- Rice vinegar: 15 ml
- Sesame oil: 30 ml
8
Grill the skewers on the barbecue or grill on all sides until cooked. When piercing the cooked meat, clear juice should flow out.
9
In the last few minutes of grilling, generously brush the skewers with the reduced marinade on all sides.
- Soy sauce: 120 ml
- Honey: 150 g
- Oyster sauce: 30 ml
- Brown sugar: 30 g
- Rice vinegar: 15 ml
- Sesame oil: 30 ml
10
Serve the chicken skewers hot, sprinkled with rings of green onion.
- Spring onion: to taste
