Description
Juicy grilled chicken skewers glazed with a honey‑garlic sauce, served with a creamy sesame dipping sauce.
Ingredients
- 1 lb (≈ 450 g) boneless, skinless chicken breast or thighs, cut into 1‑inch cubes
- 2 tbsp honey
- 2 tbsp soy sauce (or tamari for gluten‑free)
- 1½ tbsp rice vinegar (or apple cider vinegar)
- 2 cloves garlic, minced
- 1 tbsp sesame oil (for marinade)
- Salt and pepper, to taste
- Wooden or metal skewers (if wooden, soak in water for 30 min before use)
- **For the Creamy Sesame Dip:**
- 3 tbsp tahini (sesame paste)
- 2 tbsp mayonnaise (or Greek yogurt for lighter option)
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp water (adjust as needed for consistency)
- ½ tsp rice vinegar
- ½ tsp sesame oil
- Pinch of garlic powder (or ½ clove minced garlic)
- Optional: a dash of Sriracha or chili sauce for heat
Instructions
- In a bowl, whisk together honey, soy sauce, rice vinegar, minced garlic, and sesame oil. Season with a little salt and pepper.
- Reserve about 1–2 tablespoons of the marinade for brushing during grilling (or for dipping). Pour the rest over the chicken cubes. Toss to coat well. Marinate for at least 20 minutes (up to 2 hours) in the fridge.
- Meanwhile, prepare the creamy sesame dipping sauce: In a small bowl, whisk together tahini, mayonnaise (or yogurt), soy sauce, honey, rice vinegar, sesame oil, garlic powder, and water. Adjust water quantity to get a smooth, dippable consistency. If you like heat, add a small amount of Sriracha or chili sauce. Cover and refrigerate until ready to serve.
- Preheat grill (or grill pan / broiler) to medium-high heat. Grease lightly to prevent sticking.
- Thread the marinated chicken cubes onto the skewers, leaving a little space between pieces for even cooking.
- Grill the skewers for about 4–5 minutes per side (total ~8–10 minutes), brushing with reserved marinade once or twice during cooking. Chicken should reach internal temperature ~165 °F (74 °C) and be nicely charred at edges.
- Remove from grill and let rest a minute or two.
- Serve the skewers warm, with the creamy sesame dip on the side for dipping.
Notes
- If using wooden skewers, soak them ahead of time to prevent burning.
- You can add vegetables (bell pepper, zucchini, onion) between chicken pieces on the skewers if desired.
- The reserved marinade used for brushing should not be reused as a dip unless boiled first (to ensure food safety).
- For a lighter version of the dip, you can substitute Greek yogurt for some or all of the mayonnaise.
- Leftover sauce can be stored in an airtight container in the fridge for ~2–3 days.
Nutrition
- Serving Size: 2 skewers + 2 tbsp dip
- Calories: ≈ 320 kcal
- Sugar: ≈ 8 g
- Sodium: ≈ 420 mg
- Fat: ≈ 14 g
- Saturated Fat: ≈ 2 g
- Unsaturated Fat: ≈ 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 27 g
- Cholesterol: 60 mg
