Asian BBQ Chicken Skewers
Asian BBQ Chicken Skewers are juicy and perfectly charred, topped with a sticky sweet and slightly spicy glaze. These are easy to make on an outside or inside grill and loaded with flavor. Serve them over brown rice with veggies for a dinner the whole family will enjoy!
Delicious Asian BBQ Chicken Skewers are tender, juicy and easy to prepare with a sticky-sweet glaze that has just enough heat. After the chicken has some time to marinate and get super tasty, it only takes 10 minutes to cook. This meal is ready in just thirty minutes hands-on time, and the flavor is incredible! Use an outside grill or make this inside using a grill pan. You could even bake them in the oven, just be sure to adjust the cook time. Enjoy with your favorite sides for the perfect weeknight dinner!
Why you’ll love this recipe
- So tasty: The tender chicken absorbs the flavorful marinade and makes it perfectly juicy and delicious. We love this served with grilled or roasted veggies, rice and/or a light salad for a complete meal.
- Easy to make: Whether you’re entertaining or just need a quick weeknight dinner option, these chicken skewers are always a hit and so simple to make. You’ll only need about 30 minutes of hands-on time!
- Great to make ahead: Get the chicken marinating in the morning, and when it’s time for dinner, these BBQ chicken skewers can be ready to serve in just about 10 minutes!
Made this last night. It was AMAZING! My husband keeps raving about it, still this morning. I will definitely make this dish again!
— Erica
Ingredients needed
This chicken skewers recipe with Asian glaze is incredible. It is made with a delicious mix of sweet and savory ingredients. You’re going to love it! You can even enjoy the glaze with other chicken recipes. Here’s everything you need to make it:
- Preserves: You can use any favorite preserves or jam. We love Bonne Maman Golden Plum Mirabelle Preserves or regular plum preserves. This is the base of the glaze and where the sweetness and a lot of the flavor comes from.
- Garlic: Minced fresh garlic adds depth of flavor to the sauce.
- Soy sauce: Adds saltiness and a deep savory flavor.
- Hoisin sauce: Thicker than soy sauce with a much sweeter taste.
- Worcestershire sauce: For a punch of tangy, umami flavor.
- Sesame oil: Rich, toasty flavor and anti-clumping magic to smooth out the marinade.
- Ginger: Ground ginger brings a zesty and slightly spicy kick.
- Granulated sugar: For a little extra sweetness, which will balance all of the savory ingredients.
- Crushed red pepper flakes: Adds a bit of heat to contrast the sweetness of the preserves.
- Coriander: Ground coriander is warm, nutty and sweet, with hints of citrus.
- Dijon mustard: Gives the sauce a sharp, slightly spicy taste.
- Ground black pepper: A tiny amount of pepper for a sharp bite. Add salt to taste.
- Chicken breasts: We typically use boneless skinless chicken breasts for this recipe, however, the marinade would work on drumsticks and chicken thighs too.
Serving tip
For presentation, garnish the grilled chicken skewers with thinly sliced green onion and a sprinkle of toasted sesame seeds over the top.
How to make this recipe
Not only does this chicken skewers BBQ taste amazing, but it’s so quick and easy to make. Then, after marinating the meat, thread the skewers, and you’ll be biting into tender, juicy chicken just 10 minutes later! Here’s the simple process:
- Make the sauce: In a small saucepan, combine all ingredients for Asian BBQ sauce, plum preserves through black pepper. Cook over medium heat until it simmers lightly and dissolves the sugar. Reduce heat to low and cook for a few more minutes. Remove the pan from the heat and let the sauce cool to room temperature.
- Marinate chicken: Mix half the Asian BBQ sauce together with the prepared chicken. Cover and refrigerate for at least 45 minutes to marinate (can marinate longer or even overnight, if you’d prefer).
- Soak skewers: At least 30 minutes prior to grilling, soak the skewers in water. This helps prevent them from catching fire.
- Add the chicken to the skewers: When the chicken has marinated and the skewers have soaked, thread the chicken onto the skewers.
- Prep the grill: Heat grill over medium-high heat (350-400 degrees F) and oil the grill grates (to do to this, dip a wadded paper towel in a little olive oil or vegetable oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that’s a sure fire way to start a good flare-up—a little goes a long way here.)
- Grill the chicken: When the grill is hot, place the skewers on the grill and cook on the first side for 3 to 4 minutes, or until nice grill marks have formed. Flip and grill 3-4 more minutes. Keep the grill lid closed as much as possible as you are cooking the chicken.
- Serve: Remove from the heat, when chicken is 160ºF, then let it rest for 5 minutes before serving. It will continue to cook while resting. Baste chicken with remaining BBQ sauce, and serve over brown rice and/or any other sides you’d like.
Recipe tip
While you can thread the skewers with cubed chicken pieces, we like to use strips of chicken. Make sure you cut the strips or cubes into similar-sized pieces for even cooking. Check out this awesome video tutorial showing how to thread chicken onto a skewer for more help. Start watching at 1:00 minute for slicing the chicken into strips, then it shows a great way to marinate, and at 1:30 it shows threading the chicken on the skewer.
Expert tips
- Soak the wooden skewers: If using wooden or bamboo skewers, it’s recommend to soak them in water at least 30 minutes, but overnight is best. It takes a long time for them to soak up the water, but well-soaked skewers, will last longer on the grill without burning up.
- Best kabob skewers: If you’re looking for a sturdy, reusable, easy to use kabob skewer, these metal skewers are great!
- Marinating: To marinate, place the chicken in a baking dish and pour the marinade over the chicken, and use your hands to flip the chicken around ensuring that it is completely coated in the sauce. Alternatively, you can add the chicken along with the marinade to a large, sealable bag. With the bag sealed, use your hands to toss the chicken around in the bag to make sure it is completely coated in the sauce.
- Indoor grill pan: If you plan to grill your chicken kebabs on a grill pan, be aware that cooking times will vary, and you may need to cook the kebab for longer, as the grill won’t get as hot.
Frequently asked questions
Chicken breast meat is leaner and lower in calories and fat, however, chicken thigh meat instead of breast meat will result in the most tender kabobs.
Watch this video tutorial to see how to cut chicken into strips and thread the strips onto a skewer. It’s really helpful to get a visual of the process, and this video is great!
The marinade, which contains oil, will not only flavor the protein, but also keeps it nice and moist, so it’s less likely to dry out on the grill. You will also want to keep a close eye on the kabobs as they’re grilling, so they do not end up overcooked. They only take about 6 to 10 minutes to cook.
According to the USDA, chicken is cooked and safe to eat when it reaches an internal temperature of 165 degrees F on an instant read thermometer and the juices run clear when a piece of chicken is cut. I’m obsessed with this digital prob thermometer. We remove it from the heat at 160ºF, and then let it rest for 5 minutes. It will continue cooking while resting, and this will ensure it isn’t overcooked.
Variations
We love this recipe as-is, and we can bet that you will too! However, there are many ways to customize it and make it your own. Here’s some ideas:
- Chicken thighs: Try using boneless skinless chicken thighs instead of chicken breasts. Honestly, thighs will stand up better to the high heat of the grill to ensure juiciness of the meat. Using chicken thighs really does keep these skewers super moist and prevents them from drying out.
- Other proteins: you can really use any protein with this chicken skewers BBQ sauce. Try cubed steak, beef, pork, salmon or shrimp to shake things up! And, feel free to cook your protein on the grill, stovetop or in the oven.
- Fresh ginger: If you’d prefer to use fresh ginger rather than dried, use 1 tbsp fresh grated or minced ginger.
- Add vegetables: You can add cubed chicken along with your favorite veggies to the skewers. We like to grill bell peppers, chunks of onion, cherry tomatoes, zucchini and mushrooms on skewers.
Serving suggestions
You can pair these Asian-inspired chicken skewers a variety of ways. Here’s some ideas:
- Alongside a variety of grilled vegetables
- Over rice or atop grain bowls with roasted or grilled veggies
- For a low-carb option serve over cauliflower rice
- With roasted red potatoes and a fresh green salad
Make ahead
- Make ahead: Make the chicken skewers marinade ahead of time, so it’s ready-to-go when you’re ready to marinate the chicken. The sauce can be stored in an airtight container or jar in the refrigerator for up to one week. You could also slice the chicken a day or so in advance. Also, feel free to marinate overnight instead of for just one hour.
- Freezing the sauce: You can freeze this Asian BBQ sauce in an airtight container for up to three months. Thaw in the refrigerator before using.
Storage recommendations
- To store leftovers: Remove the chicken from the skewers into an airtight container. Store in the refrigerator for up to about 3-4 days. We like to chop up the leftover chicken and serve it over salads.
- To freeze cooked chicken: Transfer cooled chicken to an airtight container or plastic freezer bag and squeeze out any excess air. Freeze for 2 to 3 months.
More chicken recipes
If you try this, let me know! Leave a comment and if your family loves this recipe as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Asian BBQ Chicken Skewers
Ingredients
- 1 cup Bonne Maman Golden Plum Mirabelle Preserves, or regular plum preserves
- 4 cloves garlic, minced
- 1/2 cup soy sauce
- 1/2 cup hoisin sauce
- 1 tablespoon Worcestershire sauce
- 3 tablespoons sesame oil
- 1 teaspoon ground dried ginger
- 4 tablespoons granulated sugar
- 1/2 teaspoon crushed red pepper flakes, optional
- 1/2 teaspoon ground coriander
- 2 teaspoons dijon mustard
- 1/8 teaspoon ground black pepper
- 2-3 large boneless skinless chicken breasts or chicken thighs (about 1 to 1 1/2 pounds), cut into strips
For serving
- 1 cup brown rice
- 2 1/8 cup water
- salt
Instructions
- In a small saucepan, combine all ingredients for Asian BBQ sauce, plum preserves through black pepper. Cook over medium heat until it simmers lightly and dissolves the sugar. Reduce heat to low and cook for a few more minutes. Remove the pan from the heat and let the sauce cool to room temperature.
- Mix half the Asian BBQ sauce together with the prepared chicken. Cover and refrigerate for at least 45 minutes to marinate (can marinate longer or even overnight, if you’d prefer).
- While the chicken is marinating, rinse rice, then pour into medium pot with water and salt. Cover, bring to boil, reduce to simmer for 30-40 minutes or until rice is cooked completely.
- At least 30 minutes prior to grilling, soak wooden or bamboo skewers in water. This helps prevent them from catching fire. Soaking overnight is best, if you plan ahead, and the water temperature doesn't matter. If using stainless steel skewers, there is no need to soak.
- When the chicken has marinated and the skewers have soaked, thread the chicken onto the skewers.
- Heat grill over medium-high heat (350-400 degrees F) and oil the grill grates (to do to this, dip a wadded paper towel in a little oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that's a sure fire way to start a good flare-up—a little goes a long way here.)
- When the grill is hot, place the skewers on the grill and cook on the first side for 3 to 4 minutes, or until nice grill marks have formed. Flip and grill 3-4 more minutes. Keep the grill lid closed as much as possible as you are cooking the chicken.
- Remove from the heat, when chicken is 160ºF, then let it rest for 5 minutes before serving. It will continue to cook while resting. Baste chicken with remaining BBQ sauce, and serve over brown rice and/or any other sides you'd like.
Notes
- Make ahead: Make the sauce ahead of time, so it’s ready-to-go when you’re ready to marinate the chicken. The sauce can be stored in an airtight container or jar in the refrigerator for up to one week.
- To freeze the sauce: Place in an airtight container and store in the freezer for up to 3 months. Defrost in the refrigerator before using.
- To store leftovers: Remove the chicken from the skewers into an airtight container. Store in the refrigerator for up to about 4 days. We like to chop up the leftover chicken and serve it over salads.
- To freeze cooked chicken: Transfer cooled chicken to an airtight container or plastic freezer bag and squeeze out any excess air. Freeze for 2 to 3 months.
Did you make this recipe?
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Served your Asian chicken skewers for a dinner party and everyone raved about them. They were easy and the sauce was delish. Thanks for another great recipe!
I served it over rice with some green onion and toasted almonds. So good!
Made this for the family tonight. Huge hit!
Made this last night. It was AMAZING! My husband keeps raving about it, still this morning. I will definitely make this dish again!
These turned out SO good! Loved the flavor of the sweet and savory sauce. We left the crushed red pepper out because my kids don’t like spicy food, but it was still such a delicious meal!