Easy Grilled Asian Chicken Skewers with Honey Garlic Sauce
Four chicken breast skewers finished with a thick honey-garlic glaze. Half the cooked sauce is reserved clean for the table.
Ingredients
Chicken
- 1 pound boneless, skinless chicken breasts cut into 1-inch cubes
- Neutral oil as needed for grill grates
Honey Garlic Sauce
- 1/4 cup butter
- 4 cloves garlic minced
- 1/2 cup honey
- 1/4 cup apple cider vinegar
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons cornstarch
- 1/4 cup cold water
- Additional water to loosen cooled glaze if needed
Instructions
Prepare Chicken and Sauce
- Soak 4 bamboo skewers in water for 30 minutes while preparing the other ingredients; skip soaking for metal skewers. Cut chicken into 1-inch cubes and preheat an oiled grill to medium-high, about 375–425°F.
- Melt butter over medium-low heat and cook garlic 30–60 seconds until fragrant. Add honey, vinegar, soy sauce, and brown sugar; simmer gently 2–3 minutes.
- Mix cornstarch with 1/4 cup cold water, then whisk into the simmering sauce for 1–2 minutes until glossy and spoon-coating. Reserve half in a clean serving bowl and use the other half for glazing.
Grill
- Divide chicken evenly among 4 skewers. Grill over medium-high heat for 10–15 minutes, turning every 2–3 minutes until lightly browned.
- Brush with the glazing sauce during the final 2 minutes and turn as needed. Remove when the thickest chicken reaches 165°F; discard remaining glazing sauce and serve with the clean reserved half.
Notes
- Refrigerate chicken and clean reserved sauce within 2 hours; use within 3–4 days.
- Reheat stored chicken to 165°F.
- Discard the remaining brush-contact glazing sauce after grilling.