American
Honey-Ginger Chicken Kebabs
Grilled chicken-thigh kebabs lacquered with honey, ginger, soy, and lime, paired with separately skewered red pepper and onion for juicy meat and properly charred vegetables.
4 servings · 30 minutes prep · 11 minutes cook
Ingredients
Chicken and Vegetables
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/4-inch pieces
- 1 large red bell pepper, cut into 1 1/4-inch squares
- 1 medium red onion, cut into 1 1/4-inch double-layer pieces
- 1 tablespoon neutral oil, for the vegetables
- 1/2 teaspoon Diamond Crystal kosher salt
Honey-Ginger Glaze
- 1/4 cup soy sauce
- 3 tablespoons fresh lime juice, divided
- 1 tablespoon finely grated fresh ginger
- 2 garlic cloves, finely grated
- 3 tablespoons honey
- 1 teaspoon toasted sesame oil
- 2 scallions, thinly sliced
Directions
Marinate Without the Honey
- Whisk the soy sauce, 2 tablespoons of the lime juice, the ginger, garlic, and sesame oil. Reserve 1/4 cup in a clean saucepan before adding raw meat.
- Add the chicken to the remaining marinade and refrigerate for 30 to 45 minutes. Do not marinate for hours; concentrated lime and soy can make the exterior mealy and salty.
Build Separate Skewers
- Heat a gas grill to medium-high, about 425°F (220°C), and clean the grates. Thread the drained chicken snugly but without compression onto half the skewers.
- Toss the red pepper and red onion with the neutral oil and kosher salt, then thread them onto separate skewers. Discard the raw-chicken marinade.
Cook the Safe Glaze
- Add the honey to the clean reserved marinade. Boil in the saucepan for 2 minutes, stirring, until lightly syrupy; keep this cooked glaze and its brush away from raw-chicken utensils.
Grill, Glaze, and Verify
- Grill the chicken skewers with the lid closed for 5 minutes. Turn and grill for 4 minutes more. Grill the vegetable skewers alongside, turning every 3 minutes, until charred at the edges but still structured, about 8 to 10 minutes total.
- Brush chicken with a thin coat of glaze, turn, and cook for 1 minute. Repeat once on the second side. Move skewers away from any flare-up. Remove when the thickest chicken pieces reach 165°F (74°C).
- Rest for 3 minutes, then brush lightly with remaining cooked glaze, drizzle with the remaining 1 tablespoon lime juice, and scatter with the scallions. Serve chicken and vegetables together.
