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Per serving
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- 1
Mix the marinade
In a small bowl, whisk together the avocado oil, sesame oil, minced garlic, minced ginger, soy sauce and honey until smooth. This is your whole flavor game right here.
- 2
Marinate the chicken
Cut the chicken breasts into bite-sized chunks and drop them in a bowl. Pour three-quarters of the marinade over the top and toss to coat, saving the rest for basting. Cover and stick it in the fridge for at least an hour, or up to a day if you're planning ahead.
- 3
Prep your skewers
If you're using wooden skewers, soak them in water for about an hour so they don't burn up on the grill. Metal skewers are good to go as-is. Chop the bell pepper and onion into big square chunks.
- 4
Fire up the grill
Get your gas or charcoal grill nice and hot, aiming for medium-high direct heat. Thread the chicken onto the skewers, alternating with pieces of pepper and onion. Keep the chicken pieces a touch bigger than the veg and leave a little space between everything so the heat gets around it.
- 5
Grill them up
Lay the skewers over direct heat and grill for 8 to 10 minutes, turning 3 or 4 times so they char evenly. Brush on the reserved marinade about halfway through. They're done when the chicken hits 165F and there's no pink in the middle of the biggest piece.
- 6
Finish and serve
Slide everything onto a plate, hit it with a sprinkle of sesame seeds and some torn cilantro, and serve. Great with rice, grilled potatoes, or just a cold drink in the backyard.
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Grilled Honey Garlic Chicken Skewers
Created by: BackyardGrillCo
Ingredients
- 1 tbsp avocado oil
- 1 tbsp sesame oil
- 2 garlic
- 1 tsp ginger
- 3 tbsp soy sauce
- 3 tbsp honey
- 2 chicken breast
- 1 red bell pepper
- 1 onion
- 1 tbsp sesame seeds
- cilantro
Instructions
- Mix the marinadeIn a small bowl, whisk together the avocado oil, sesame oil, minced garlic, minced ginger, soy sauce and honey until smooth. This is your whole flavor game right here.
- Marinate the chickenCut the chicken breasts into bite-sized chunks and drop them in a bowl. Pour three-quarters of the marinade over the top and toss to coat, saving the rest for basting. Cover and stick it in the fridge for at least an hour, or up to a day if you're planning ahead.
- Prep your skewersIf you're using wooden skewers, soak them in water for about an hour so they don't burn up on the grill. Metal skewers are good to go as-is. Chop the bell pepper and onion into big square chunks.
- Fire up the grillGet your gas or charcoal grill nice and hot, aiming for medium-high direct heat. Thread the chicken onto the skewers, alternating with pieces of pepper and onion. Keep the chicken pieces a touch bigger than the veg and leave a little space between everything so the heat gets around it.
- Grill them upLay the skewers over direct heat and grill for 8 to 10 minutes, turning 3 or 4 times so they char evenly. Brush on the reserved marinade about halfway through. They're done when the chicken hits 165F and there's no pink in the middle of the biggest piece.
- Finish and serveSlide everything onto a plate, hit it with a sprinkle of sesame seeds and some torn cilantro, and serve. Great with rice, grilled potatoes, or just a cold drink in the backyard.