Honey Sesame Chicken Skewers

Meaningful Eats

Honey Sesame Chicken Skewers

6 servings

This long-time family favorite recipe makes the most amazing marinade! Serve these chicken skewers alongside yellow rice and grilled vegetable skewers.

Course Main Course

Cuisine American, Asian, greek

Prep Time 15

Cook Time 8

marinade 2

Total Time 2 23

Author Erin Collins

Ingredients

For the Chicken:

1/3 cup gluten-free soy sauce
2 tablespoons honey
1 tablespoon sesame oil
1 tablespoon minced ginger
2 cloves minced garlic
1/4-1/2 teaspoon cayenne pepper
2-3 chicken breasts cut into 1-inch chunks

For the Vegetables:

1 zucchini
1 yellow squash
1 red bell pepper
1/2 red onion
1-2 tablespoons olive oil
1 teaspoon salt I used herbamare seasoned salt
1/2 teaspoon pepper

Instructions

Combine all the ingredients for marinade and whisk to combine. Add the chicken and marinade in for 4-10 hours. If you are using wooden skewers, be sure to soak them in warm water for at least 30 minutes before grilling.
For the vegetables, cut them all into 1-inch pieces and place in a bowl. Toss with olive oil, salt and pepper. Then thread onto skewers
Preheat an oven broiler or gas/charcoal grill. Thread the chicken onto the skewers Broil or grill the chicken and vegetable skewers for 5-8 minutes until cooked through, using nonstick cooking spray on a foil-lined pan if you are broiling. Serve immediately and enjoy!

Notes

To Make Soy-Free/Paleo: Substitute the soy sauce with coconut aminos.

To Store: Refrigerate leftover skewers in an airtight container for up to 3 days.

To Make Ahead: Cut the chicken and make the marinade up to 24 hours in advance. Slice the veggies ahead of time to save day-of effort.

To Freeze: Freeze uncooked, marinated chicken in a freezer-safe gallon bag for up to 2 months. Thaw overnight in the fridge before skewering and cooking.

Nutrition