Honey-Soy Glazed Chicken Skewers with Sesame Slaw

Steps

1. Step 1

   In a medium bowl, whisk together the soy sauce, honey, sesame oil, rice vinegar, garlic, ginger and red pepper flakes until the honey dissolves. Pour half of this mixture into a small saucepan and set it aside — that half becomes the glaze.

   5 min

   • 1/3 cup soy sauce
   • 1/4 cup honey
   • 1 tbsp toasted sesame oil
   • 1 tbsp rice vinegar
   • 4 cloves garlic
   • 1 tbsp fresh ginger
   • 1/2 tsp red pepper flakes
2. Step 2

   Put the chicken cubes in a bowl or zip-top bag, pour over the marinade left in the medium bowl, and toss to coat. Cover and refrigerate for 30 minutes (up to 4 hours). If you're using bamboo skewers, soak them in water while the chicken marinates.

   30 min, hands-off

   • 2 lb boneless, skinless chicken thighs
   • 8 bamboo or metal skewers (10-inch)
3. Step 3

   While the chicken marinates, make the slaw: in a large bowl, whisk the rice vinegar, neutral oil, sesame oil, honey, soy sauce and salt. Add the green cabbage, red cabbage, carrots and scallions and toss well with your hands until every shred is coated. Let it sit at room temperature until serving, tossing once or twice.

   15 min

   • 6 cups green cabbage
   • 2 cups red cabbage
   • 2 carrots
   • 4 scallions
   • 3 tbsp rice vinegar
   • 2 tbsp neutral oil, such as vegetable or canola
   • 1 tbsp toasted sesame oil
   • 2 tsp honey
   • 1 tsp soy sauce
   • 1/2 tsp salt
4. Step 4

   Simmer the reserved glaze in the small saucepan over medium heat until it thickens slightly and coats the back of a spoon, 3 to 4 minutes. Set aside.

   4 min

5. Step 5

   Set an oven rack about 6 inches below the broiler and heat the broiler to high. Line a rimmed baking sheet with foil and set a wire rack on top if you have one. Thread the chicken onto the skewers, 5 or 6 cubes each, leaving a little space between pieces so they brown. Discard the marinade left in the bowl and brush the chicken lightly with the neutral oil.

   10 min

   • 1 tbsp neutral oil, such as vegetable or canola
6. Step 6

   Broil the skewers for 5 minutes, then flip them, brush with half the glaze, and broil 4 to 6 minutes more, until the edges are charred and lacquered and the chicken is cooked through (165°F at the center of a cube). On a grill, cook over direct medium-high heat for 4 to 5 minutes per side, glazing after the flip.

   11 min

7. Step 7

   Brush the skewers with the remaining glaze and let them rest 3 minutes. Toss the sesame seeds and cilantro into the slaw and pile it on a platter with the skewers on top.

   3 min

   • 2 tbsp sesame seeds
   • 1/2 cup fresh cilantro leaves

Where it’s from

Written by AI from an idea

Version 1, saved Oct 4, 2026