Easy Grilled Sesame Chicken Kabobs – A Healthy Family Favorite

Introduction

Cooking has always been more than just putting ingredients together in my kitchen; it’s a kind of time travel. Growing up, I spent countless hours watching my grandmother move effortlessly among pots and pans, her hands working magic to transform simple ingredients into meals bursting with flavor and memory. Those moments, sometimes filled with laughter, sometimes with a bit of chaos (because let’s be honest, kitchen mishaps happen to the best of us), planted a deep love for heritage cooking that still fuels me today. There’s something deeply comforting about pulling out those old family recipes and realizing they’re not just instructions on a page — they are stories, full of personality and tradition. I remember one evening when I tried to replicate a cherished chicken dish from her book. I accidentally grabbed the wrong marinade and the flavor was a bit off, but it was in that imperfection that I found a new twist, a new story to pass on. It’s those little kitchen surprises that make cooking so personal and alive. Today’s recipe for Easy Grilled Sesame Chicken Kabobs reflects that blend of honoring the past while embracing our present taste buds and busy lifestyles. It’s healthy, vibrant, and family-friendly — perfect for those nights when you want something nourishing but without hours spent by the stove. More than that, it’s a meal that brings people together. I’ve watched kids eagerly turn the skewers on the grill, and heard the clinking of plates as stories are shared over dinners that feel like a warm hug. This dish is a reminder that food connects us, bridging generations and creating new memories while honoring the ones that came before. So whether you’re a seasoned cook or just getting your feet wet in the kitchen, these sesame chicken kabobs are a tasty, simple way to keep tradition alive, with a little modern flair and plenty of heart.

why you should love this recipe :

Oh, sesame chicken kabobs—seriously, what’s not to love? It’s kinda like the perfect mix of sweet and tangy with a little nutty pop from that toasted sesame oil. It’s one of those recipes that sneaks up on you and suddenly your kitchen smells like a fancy little takeout spot, but without the delivery fee or that mysterious “what’s in this?” feeling. I remember the first time I tried this, I was aiming to impress friends who usually aren’t huge fans of chicken thighs (gasp!), but they devoured ’em so fast I barely got a bite. Pro tip: chicken thighs stay juicy no matter what, so even if you get distracted and forget about the grill for a minute—like I totally did once while chasing a runaway toddler—you’re still golden. Plus, those kabobs are so easy to assemble, even on days when your brain’s a little fried. And honestly, brushing on that reserved sauce right at the end? Chef’s kiss. It’s sweet, sticky, and saucy in all the best ways that make you wanna lick your fingers even though you know you shouldn’t. Just promise me you’ll try these on a grill or at least a grill pan — the char makes all the difference.

Ingredients and measurement :

⅓ cup reduced sodium soy sauce 3 tablespoons ketchup 2 tablespoons honey 1 tablespoon toasted sesame oil 1 tablespoon Dijon mustard 1 tablespoon apple cider vinegar 1 tablespoon freshly grated ginger 3 cloves garlic, minced 2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks 1 ½ tablespoons canola oil Kosher salt and freshly ground black pepper, to taste 2 green onions, thinly sliced 1 teaspoon toasted sesame seeds

Preparing time

About 10 minutes to mix everything up and skewer the chicken, but don’t forget the marinating time — at least 2 hours, though I usually let it hang out in the fridge for closer to 6 or even overnight if I remember.

Cooking time :

Roughly 10 minutes over medium heat on the grill, plus an extra 1-2 minutes for that final saucy glaze.

Instructions :

Make the marinade

In a medium bowl, throw together the soy sauce, ketchup, honey, toasted sesame oil, Dijon mustard, apple cider vinegar, grated ginger, and minced garlic. Give it all a good whisk until it’s blended and looking saucy. Set aside about 1/3 cup of this goodness to use later — don’t skip this!

Marinate the chicken

Pop the rest of the sauce into a gallon bag or big bowl, add your chicken chunks, then give it a few good tosses so every piece is coated. Seal it up (or cover) and let it chill in the fridge for minimum 2 hours, better if you remember overnight. If life gets busy like mine, just turn the bag a few times whenever you think about it so all the flavors get to know each other.

Prepare the kabobs

After marinating, drain all the excess sauce (don’t dump the reserved bit!). Thread the chicken pieces onto skewers. I usually get messy here, so crank up some good music or put the kids to work (if they’re old enough, that is). Brush each skewer lightly with canola oil and season with salt and pepper, but go easy — that soy sauce’s salty enough!

Grill the kabobs

Get your grill or grill pan preheated to medium heat. Cooking these kabobs over the perfect heat is key — too high, and your chicken gets all dried out; too low and it starts to stew rather than grill. Place the skewers on and let them cook, turning occasionally, until the chicken’s done through (aim for 165°F internally). This usually takes about 10 minutes, give or take depending on your heat.

Finish with reserved sauce

Right before you pull the kabobs off, brush the reserved marinade over them and keep cooking for another minute or two. This sticky step is total magic and gives those kabobs a gorgeous glaze that screams, “Eat me now!”

Garnish and serve

Plate ’em up immediately, and sprinkle on your green onions and sesame seeds for a little color and crunch. Don’t worry if seeds get everywhere – I’m always finding them in crazy places afterward, but they’re worth it.

Notes :

Marinating time matters

If you shortchange on marinating, the flavor won’t develop fully, so plan ahead if you can. But hey, I’ve also done a quick 30-minute bath in this sauce, and while not as intense, it still tastes pretty great.

Chicken choice

Using chicken thighs here is my secret to juicy kabobs — breasts tend to dry out fast, especially on the grill. They’re okay if that’s what you have, but thighs really steal the show.

Skewer safety

If you’re using wooden skewers, soak ’em in water for at least 30 minutes before grilling to avoid any spontaneous kabob fire. Not fun.

Grill fumbling

Not everyone has a grill outdoors, me neither at times. A grill pan indoors works just fine and lets you pretend you’re outside without the mosquitoes or sudden rain. Just crank that heat up to medium and keep an eye on the chicken.

Leftovers

If you’re lucky enough to have leftovers (which maybe you won’t be), they’re great cold on salads or reheated gently in the oven. Just don’t overdo it or the chicken can get rubbery. I speak from experience. Enjoy the messy, sticky, delicious adventure of making these kabobs — and remember, a little char never hurt anyone!

Cooking tips : Marinating for Maximum Flavor

Marinate the chicken longer for deeper flavor

I know sometimes we just wanna throw stuff on the grill and eat ASAP, but if you can spare a few hours—and ideally overnight—the chicken soaks up all those tangy, sweet, garlicky goodness from the marinade. It makes a huge difference in taste and juiciness. Pro tip: flipping the bag every now and then helps everything get coated evenly.

Use chicken thighs instead of breasts

Thighs are forgiving little wonders when grilling kebabs. They stay juicy and tender even if you get distracted (like me, often scurrying around trying to remember where I put the tongs). If you try chicken breast, be careful not to dry them out!

Preheat your grill properly

Don’t rush this part. Medium heat is perfect—hot enough to get a nice sear but gentle enough to cook the chicken through without charring the outside. If your grill’s too hot, the outside burns while the inside stays raw. Trust me, been there, burned that.

Oil your grill grates and skewers

A little canola oil brushed on the chicken and grates helps prevent sticking and keeps those kabobs looking pretty (and not like your chicken got mangled in the process). Use a folded paper towel on tongs to oil the grates safely.

Brush with reserved marinade at the end

Grilling the last minute with that extra marinade brushed on adds a glossy, sticky finish packed with flavor. Just don’t slather it on too early or it will burn and get bitter.

FAQ

Can I use wooden skewers instead of metal?

Absolutely! Just soak wooden skewers in water for at least 30 minutes before threading the chicken to keep them from catching fire on the grill. I learned this the smoky way my first time grilling kabobs with dry skewers!

Is it safe to use the reserved marinade on the cooked chicken?

Only use the reserved marinade that was set aside before adding raw chicken for brushing during grilling. The marinade that’s been in contact with raw chicken shouldn’t be reused without boiling first. So, always keep a separate bit reserved, like the recipe says.

Can I make this recipe ahead of time?

You bet! Marinate the chicken a day ahead and keep it covered in the fridge. When you’re ready, just thread onto skewers and grill. It’s a great meal prep win, especially for busy weeknights or impromptu BBQs.

What sides go well with Sesame Chicken Kabobs?

Think simple and fresh—like a crisp cucumber salad, steamed jasmine rice, or some grilled veggies. Keeps the meal balanced and lets those bold kabob flavors shine.

Can I bake these in the oven instead of grilling?

Yes, if the weather doesn’t cooperate or you don’t have a grill. Arrange skewers on a baking sheet and broil on high for about 10-12 minutes, flipping halfway. Just watch closely so they don’t burn! Print

Conclusion

This marinade and grilling combo is one of those recipes that feels like a little celebration every time you make it. The dance of sweet honey and tangy ketchup hugging that savory, gingery soy sauce hit is comfort food with a bit of flair. I’ve lost count of how many nights it’s saved me from the “what’s for dinner?” panic, especially when I’m juggling life’s chaos and need something both tasty and forgiving. And hey, not every chicken skewer comes out picture perfect—sometimes a piece gets a little charred or the grill decides it’s being tricky—but that’s all part of the charm, right? Brushing on the reserved sauce at the end? Totally worth the sticky fingers. The green onions and toasted sesame seeds on top add that fresh crunch and nuttiness that make it feel like you really went the extra mile, even on your busiest day.

Suggestions of another similar recipes

Honey-Ginger Salmon Skewers

Swap out the chicken for chunks of hearty salmon, and use the same marinade. Salmon grills up fast and juicy, and the ginger-soy combo makes it taste like a little island getaway on a stick. Just watch it closely because fish can be tricky!

Sesame Tofu Bites

For a vegetarian twist, marinate firm tofu cubes in the same sauce. Grill or pan-fry until crispy on the outside but silky inside. Sesame oil and ginger really bring out tofu’s best side, promise.

Asian Glazed Turkey Meatballs

Mix ground turkey with a bit of the marinade and form into meatballs, then bake or pan-fry. Brush with the remaining glaze as they cook for a sticky, sweet finish. Turkey keeps things light but oh-so flavorful.

Chicken Lettuce Wraps with Ginger-Soy Sauce

Use the marinated chicken, cooked and chopped, as a filling for crisp lettuce leaves. Add a sprinkle of green onions and sesame seeds for crunch and freshness—a fun handheld dinner that’s messy but totally worth it.

Stir-Fried Vegetables with Garlic-Ginger Sauce

Turn that marinade into a quick sauce for a medley of bell peppers, snap peas, carrots, and mushrooms. It’s vibrant, fast, and has all the punch of your favorite skewers minus the grill marks. Perfect for weeknights when you want flavor and veggies.