MADE TO SHARE
BBQ Chicken Skewers with Honey Glaze
Juicy grilled chicken skewers brushed with a sticky honey glaze.
EASY
30 MINS
MAKES 6
ABOUT THE RECIPE
These started as New Year’s barbecue food and disappeared faster than anything else on the table. The chicken thighs stay juicy, the honey glaze turns sticky on the grill, and somehow they are just as good cold the next day. Very useful behaviour from a skewer.
THE RECIPE
Ingredients
Chicken Marinade
680 g boneless, skinless chicken thighs, trimmed and cut into 2.5 cm pieces
3 tbsp soy sauce
1 tbsp olive oil
1 tsp sesame oil
1 tbsp fresh ginger, finely grated
3 cloves garlic, minced
¾ tsp fine sea salt
½ tsp white pepper
1 tbsp lemon juice
6 skewers (wooden or metal)
Honey Glaze
¼ cup honey
2 tsp soy sauce
Method
1.
In a large bowl, whisk together the soy sauce, olive oil, sesame oil, lemon juice, ginger, garlic, salt and white pepper until well combined.
2.
Add the chicken pieces and toss thoroughly to coat. Cover and refrigerate for at least 30 minutes, or ideally up to 24 hours for maximum flavour.
3.
If using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread the marinated chicken evenly onto each skewer.
4.
Preheat your barbecue to medium-high heat.
5.
In a small bowl, gently warm the honey in the microwave for 10 to 15 seconds until runny. Stir in the soy sauce until smooth.
6.
Brush the skewers generously with the honey glaze and place them on the barbecue hot plate (not the grill plate, as the glaze will drip through).
7.
Cook for 12 to 15 minutes, turning every 3 to 4 minutes and brushing with more glaze each time. Turn frequently to allow the chicken to caramelise evenly without burning.
8.
Remove from the heat and rest for 3 minutes before serving to lock in the juices.
SAMANTHA'S NOTES
Marinate if you can
Use the hot plate
Turn them often
Cook these on the barbecue hot plate, not the grill. The honey glaze can drip and burn through grates, while the hot plate lets it caramelise properly.
Keep turning the skewers as they cook so the glaze builds in sticky layers without burning. They are great with salads, flatbreads, rice or tucked into wraps.
Overnight gives the chicken the best flavour and keeps it extra juicy, but even 30 minutes will still make a difference if you are short on time.
KEEP COOKING
More from Samantha's Kitchen
A few more recipes to cook, save and come back to.
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