Description
Discover a quick soy‑based chicken kabob recipe that’s juicy, flavorful, and perfect for any grill night. Try it today!
Ingredients
Scale
- 1 lb boneless, skinless chicken breast, cut into 1‑inch cubes
- 1/4 cup soy sauce (low‑sodium if preferred)
- 2 Tbsp honey
- 2 Tbsp rice vinegar
- 1 Tbsp sesame oil
- 2 cloves garlic, minced
- 1 Tbsp fresh ginger, grated
- 1 Tbsp sriracha (optional for heat)
- 1 Tbsp chopped green onions, for garnish
- 1 Tbsp toasted sesame seeds, for garnish
- Vegetable or bamboo skewers, soaked 30 min
Instructions
- Marinate the chicken: In a medium bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, and sriracha. Add the chicken cubes, ensuring each piece is coated. Cover and refrigerate for 15 minutes.
- Preheat the grill: Heat to medium‑high (about 400 °F). If using a charcoal grill, let the coals settle to a steady heat.
- Thread the skewers: Alternate chicken cubes with your choice of vegetables (bell pepper, red onion, zucchini) if desired. Leave a small gap between pieces to allow even cooking.
- Grill: Place skewers on the grill and cook for 10–12 minutes, turning every 3 minutes. The chicken should be golden brown and reach an internal temperature of 165 °F.
- Finish and serve: Remove from grill, sprinkle with green onions and sesame seeds, and serve immediately with a side of jasmine rice or a fresh salad.
Notes
- Use a low‑sodium soy sauce to control saltiness.
- For extra tenderness, add a splash of orange juice to the marinade.
- Keep the skewers soaked to prevent burning.
- Don’t overcrowd the grill; give each kabob space for even heat.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Chicken recipes
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: chicken kabob marinade recipes soy sauce