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When it comes to making kabobs, the choice of meat is crucial. For our Honey Garlic Asian Chicken Kabobs, boneless chicken thighs are preferred over chicken breasts for several reasons. Firstly, chicken thighs are known for their rich flavor and juiciness, which makes them ideal for grilling. The dark meat retains moisture better than white meat, ensuring that your kabobs are succulent and tender, even after being cooked over high heat. Additionally, the higher fat content in chicken thighs allows for a more robust flavor profile, which beautifully complements our sweet and savory marinade.

HONEY GARLIC ASIAN CHICKEN KABOBS

Savor the irresistible flavors of Honey Garlic Asian Chicken Kabobs! These juicy grilled skewers are marinated in a delightful blend of honey, soy sauce, garlic, and ginger, then paired with colorful veggies like bell peppers, onions, and zucchini. Perfect for summer barbecues or quick weeknight dinners, this recipe is easy to make and sure to impress. Garnish with sesame seeds and fresh herbs for an extra touch. Enjoy with rice or a refreshing salad!
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Ingredients
  

1 lb boneless chicken thighs, cut into 1-inch cubes

1/4 cup honey

1/4 cup soy sauce (low sodium recommended)

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 teaspoon chili flakes (optional, for spice)

1 bell pepper, cut into chunks

1 medium red onion, cut into chunks

1 zucchini, sliced into thick rounds

1 tablespoon sesame seeds (for garnish)

Fresh cilantro or green onions for garnish

Skewers (wooden or metal)

Instructions
 

Prepare the Marinade: In a medium bowl, whisk together honey, soy sauce, minced garlic, grated ginger, rice vinegar, sesame oil, and chili flakes. This will be your marinading mixture for the chicken.

    Marinate the Chicken: Place the cubed chicken thighs into a large resealable plastic bag or a mixing bowl. Pour the marinade over the chicken, making sure all pieces are well-coated. Seal the bag or cover the bowl, and refrigerate for at least 30 minutes or up to 4 hours for maximum flavor.

      Soak Skewers (if using wooden): If you're using wooden skewers, soak them in water for about 30 minutes to prevent them from burning on the grill.

        Prepare the Vegetables: While the chicken is marinating, prepare your bell pepper, onion, and zucchini by cutting them into bite-sized pieces.

          Assemble the Kabobs: Preheat your grill or grill pan over medium-high heat. Thread the marinated chicken, bell pepper, onion, and zucchini onto the skewers, alternating between the chicken and vegetables for a colorful presentation.

            Grill the Kabobs: Place the skewers on the preheated grill. Cook for about 10-12 minutes, turning occasionally, until the chicken is fully cooked (internal temperature should reach 165°F) and has nice grill marks.

              Add Finishing Touches: During the last few minutes of grilling, brush any remaining marinade onto the kabobs for extra flavor.

                Serve: Once cooked, remove the kabobs from the grill and let them rest for a minute. Garnish with sesame seeds, fresh cilantro or chopped green onions, and serve immediately with steamed rice or a fresh salad.

                  Prep Time: 15 minutes | Total Time: 1 hour (including marination) | Servings: 4