Honey-Soy Chicken Skewers
Sweet and salty glaze of soy sauce, honey, garlic, and ginger on juicy chicken thighs. Marinate for 1 hour.
- Time
- 1 h 40 min
- Serving
- 512 kcal
- Ingredients
- ≈ $1.04
- Protein
- 39 g
Ingredients
- 1 Chicken thighspack 900 g ≈ $3.99 220 g
- 2 Soy sauce 15 ml
- 3 Honey 10 g
- 4 Garlic≈ $10.00 per kg 3 g
- 5 Fresh ginger≈ $8.00 per kg 4 g
- 6 Sunflower oil 5 ml
- 7 Sesame seeds 2 g
- 8 Ground black pepper to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cut chicken1 thighs into 4cm chunks.
Make marinade: mix soy sauce, honey, minced garlic4, grated ginger, oil, and pepper.
Coat chicken1, toss to mix, and refrigerate 1–2 hours.
Thread onto skewers and grill over coals 12–15 minutes, turning every 2–3 minutes—honey darkens fast; meat stays white inside.
Sprinkle with sesame seeds before serving.
Tips
- Why it works
- Use 4cm chunks so the meat cooks evenly without drying out. Smaller pieces burn faster in the glaze.
- Substitutions
- Replace honey with 10g maple syrup for a milder sweetness. Skip sesame seeds if unavailable.
- Common mistakes
- Overcooking turns the glaze bitter and the meat dry; stop when internal temp hits 75°C and juices run clear.
- Storing and reheating
- Eats best fresh but keeps 2 days in the fridge. Reheat in a pan with 1 tbsp water for 3 minutes.
- Serve with
- Pair with steamed jasmine rice and cucumber slices for a balanced meal.
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