Grilled Sesame Chicken Kabobs are a fun & healthier version of our favorite Chinese take out chicken recipe. Easy, delicious, and juicy chicken.
The theme for this grilling season in the McCollum house is: Summer of the kabobs!
This is for a few simple reasons: Healthy. Easy. Quick. Variety. Yummy & fun to eat for all ages!
Our favorite Chinese food is sesame chicken, so here is a grilled & healthier version.
Enjoy! XOXO San
How do you make Grilled Sesame Chicken Kabobs?
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Combine the soy sauce, garlic, vinegar, honey, ginger, onions, lime juice, sesame oil and sesame seeds to make a marinade. Pour marinade into Ziplock bag, add chicken tenders and mix around so that all pieces of the chicken are covered in the marinade.
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Set in the fridge for at least 1-2 hours, I like to make this in the morning before the kids get up and then let is marinate all day…ah-mazing!
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If you are using metal skewers skip this part, if you are using wood skewers follow the directions below. I know there is a debate about whether or not to soak your skewers and to each their own. But I soak mine, I have found that I get fewer wood pieces in the chicken and they don’t go up in flames.
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I completely soak my skewers for 30 minutes, sometimes accidentally longer. Make sure the entire stick is completely dredged in water. Once they have soaked, remove and start to assemble the skewers.
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Take the chicken and one piece at a time, lace them through the skewer starting at the larger end of the chicken. You can also just slide the entire tender on the skewer if you’d like. Once completed drizzle extra marinade over the chicken, and let it sit while grill is heating up.
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Heat gas or charcoal grill, remove chicken from marinade. Place chicken on grill over medium heat. Cover grill and cook 3 minutes, then turn over the kabob and cook another 3 minutes. At this point check the chicken. To know if the chicken is done the juices should be clear and the center of thickest part is cut (170°F). If not done, continue to cook, at this point I leave the lid open and just turn the kabobs so they are cooked evenly on both sides. My chicken takes about 8-10 minutes.
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Remove from grill and serve immediately.
Love grilling chicken kabobs? Try Southwestern Barbecue Chicken Kabobs, Maple Barbecue Chicken Kabobs, and Balsamic Mustard Chicken Kabobs.
Don’t forget to pin this to your favorite Pinterest board to save for later!
Grilled Sesame Chicken Kabobs
Ingredients
- 2 pounds chicken tenders
- 4 garlic cloves peeled & crushed
- 1/2 cup soy sauce
- 1/4 cup seasoned rice wine vinegar
- 3 tablespoons honey
- 1 tablespoon fresh ginger peeled and grated
- 4 medium green onions chopped
- 2 tablespoons toasted sesame oil
- 4-6 sprigs fresh cilantro garnish.
- 1/2 lime juiced (other 1/2 quartered and reserved for garnish)
- 1 teaspoon toasted sesame seeds
Instructions
Marinade
- Combine the soy sauce, garlic, vinegar, honey, ginger, onions, lime juice, sesame oil and sesame seeds to make a marinade. Pour marinade into Ziplock bag, add chicken tenders and mix around so that all pieces of the chicken are covered in the marinade.
- Set in the fridge for at least 1-2 hours, I like to make this in the morning before the kids get up and then let is marinate all day…ah-mazing!
- If you are using metal skewers skip this part, if you are using wood skewers follow the directions below. I know there is a debate whether or not to soak your skewers and to each their own. But I soak mine, I have found that I get less wood pieces in the chicken and they don’t go up in flames.
- I completely soak my skewers for 30 minutes, sometimes accidentally longer. Make sure the entire stick is completely dredge in water. Once they have soaked, remove and start to assemble the skewers.
Kabobs:
- Take the chicken and one piece at a time, lace them through the skewer starting at the larger end of the chicken. You can also just slide the entire tender on the skewer if you’d like. Once completed drizzle extra marinade over the chicken, and let it sit while grill is heating up.
- Heat gas or charcoal grill, remove chicken from marinade. Place chicken on grill over medium heat. Cover grill and cook 3 minutes, then turn over the kabob and cook another 3 minutes. At this point check the chicken. To know if the chicken is done the juices should be clear and the center of thickest part is cut (170°F). If not done, continue to cook, at this point I leave the lid open and just turn the kabobs so they are cooked evenly on both sides. My chicken takes about 8-10 minutes.
- Remove from grill and serve immediately.
Notes
Nutrition
Save
These look soooo good. I am pinning and tweeting!
My family loves kabobs as well. They are always fun and so easy to make. Perfect for summer!
Those look perfectly grilled–for real, so good! These will be perfect for any BBQ!
~Cathy~
OurMiniFamily.com
Thanks for you comment! Have fun this summer making these! xo San
Love the Asian flavors, and the fact that they are grilled! I would absolutely have one or two or more :-)Thanks so much for linking up tonight at Wine’d Down Wednesday! 🙂
Cathy
Can’t wait for you to make these! xo San
these kabobs look super yummy 🙂 will have to try them out this weekend!
Can’t wait for your taste buds to get a taste of this delicious dish! xo San
I am determined to get out of our “grilling rut” this summer and try many new and different recipes. This looks like a perfectly yummy one to start with!
This recipe will be perfect for your grill! xo San
Love this on so many levels. Seriously can’t wait to try it…once we have a working grill.
I can’t wait for you to make them when that times comes! Happy grilling! xo San
These chicken kabobs look incredible Sandra! I love the flavor in here and they sound perfect for grill night – pinning 🙂
I love your summer theme and am pinning this!
These look very tasty I am putting them on my menu for this week
YUM, I’m pinning this. My hubby hates chicken, but will devour it if it has sesame seeds (Weird, right?). I will make this soon! Come join us at Merry Monday Link Party (open Sunday at 6 PST)! Thanks for your recipe, I’m excited to try it! Julia
Those kabobs look great!
I like the Asian twist to these chicken kaobs and the sesame seeds add just the right touch. Pinned to try this summer. Thanks for sharing on Cast Party Wednesday.
My mouth is literally watering right now! I can’t wait to try making these. My husband loves anything with ginger in it, I bet he’ll flip for these!
Stopping in from Tickle My Tastebuds Tuesday. Thanks for the recipe- definitely pinning this one for later!
I am excited for you to make these kebabs! xo San
These look delicious! I can’t wait to try them! Thanks for linking up to Wake Up Wednesday!
No problem! I hope you have fun making this dish! xo San
Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!
You’re welcome! xo San
These kabobs look so delicious. I love to use rice wine vinegar for marinades. I am picking it as my feature for The Wednesday Roundup this week. I hope you’ll drop by on Wednesday again and share your new creations. 🙂
Thanks girl! xo San
As always friend, these kabobs look fantastic!!!! Thanks for sharing at The Wednesday Roundup! Angela, LeMoine Family Kitchen, http://lemoinefamilykitchen.com
No problem! Have fun making these! xo San
Thank you for linking up to Tickle My Tastebuds Tuesday last week. As one of the co-hosts, I will be featuring your recipe on Tickle My Tastebuds Tuesday this week on my site, Detours in Life. Congrats! Please stop by and grab a feature button when you get a chance.
These look delicious! I’ve saved the recipe and plan to make it for sure. Thanks for sharing!
Thanks for saving it, and have fun making the kabobs! xo San
I tested it yesterday. It was delicious. Thanks for recipe
Thanks so much for coming back to comments, it means a lot. So happy you enjoyed it. San
Just pinned! The marinade itself will make this a keeper for my family.
Can you bake or stove top cook these? Don’t have a grill but really want to try them
Hi Alanna! While we have not tried baking them, I don’t see why it wouldn’t work! For best browning I’d try roasting them in a roasting pan on a rack at 425, following the same steps as grilling. Just be sure to check the temperature to be sure you don’t overcook them! Another option would be to cut into smaller pieces and cook in a hot skillet until they’re cooked through. Let us know what you try!