Sesame Chicken Kabobs
Elevate your grilling game with these irresistible Sesame Chicken Kabobs, a perfect blend of savory, sweet, and nutty flavors. Tender chunks of marinated chicken are paired with vibrant bell peppers and red onion, then grilled to perfection and basted with a luscious soy-honey glaze infused with garlic, ginger, and toasted sesame oil. Finished with a sprinkle of sesame seeds and fresh scallions, these juicy kabobs are a stunning centerpiece for any summer barbecue or casual dinner. Quick to prepare and easy to customize, serve them over steamed rice or alongside a crisp salad for a satisfying, flavor-packed meal that’s sure to impress. Whether you’re hosting a backyard gathering or whipping up a weeknight dinner, these Sesame Chicken Kabobs are your ticket to grilling excellence!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 0.5 cup soy sauce
- 0.25 cup honey
- 2 tablespoons toasted sesame oil
- 1 tablespoon rice vinegar
- 3 garlic cloves, minced
- 1 teaspoon ginger, grated
- 2 tablespoons sesame seeds
- 2 scallions, chopped
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- 1 tablespoon olive oil
- 8 pieces wooden or metal skewers
Instructions
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.
Cut the chicken breasts into 1-inch cubes and set aside.
In a medium bowl, whisk together the soy sauce, honey, toasted sesame oil, rice vinegar, minced garlic, and grated ginger to create the marinade.
Reserve 3 tablespoons of the marinade for basting later. Pour the remaining marinade over the chicken cubes, ensuring they are evenly coated. Cover and refrigerate for at least 1 hour (or up to 4 hours for deeper flavor).
In a small bowl, toss the chopped bell peppers and red onion with olive oil to lightly coat them.
Preheat the grill to medium-high heat (375–400°F). If you're using an indoor grill pan, preheat it over medium heat.
Assemble the kabobs by threading marinated chicken pieces and vegetables alternately onto the skewers, leaving a small amount of space between each piece for even cooking.
Place the kabobs onto the grill and cook for 10–15 minutes, turning every 3–4 minutes and basting with the reserved marinade. Ensure the chicken reaches an internal temperature of 165°F.
Sprinkle the grilled kabobs with sesame seeds and chopped scallions before serving.
Serve immediately with rice or a fresh salad for a complete meal.
Nutrition Facts
Calories |
510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 3.6 g | 18% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 1288 mg | 56% | |
| Total Carbohydrate | 24.7 g | 9% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 18.4 g | ||
| Protein | 58.9 g | 118% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 779 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
