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250ml Asian Stir-Fry Infused Olive Oil Blend with lemongrass and garlic
Garden Infuzions

Asian Glazed Grilled Chicken Skewers with Asian Stir-Fry Infused Olive Oil

Asian Glazed Grilled Chicken Skewers with Asian Stir-Fry Infused Olive Oil are juicy, savory, and caramelized with a glossy garlic ginger glaze. This easy grilled chicken skewer recipe is perfect for weeknight dinners, summer cookouts, rice bowls, lettuce wraps, and family-friendly Asian-inspired meals.
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Prep Time 15 minutes
Cook Time 12 minutes
Marinating Time 20 minutes
Total Time 47 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American, Asian-Inspired
Calories: 365
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 1/2 pounds Boneless Skinless Chicken Thighs cut into 1 1/2-inch pieces; chicken breast may also be used
  • 3 tablespoons Asian Stir-Fry Infused Olive Oil divided between marinade and glaze
  • 1/4 cup Low-Sodium Soy Sauce
  • 2 tablespoons Honey for glossy caramelized glaze
  • 1 tablespoon Rice Vinegar
  • 1 tablespoon Fresh Ginger grated
  • 2 cloves Garlic minced
  • 1 teaspoon Toasted Sesame Oil optional, for deeper sesame aroma
  • 1 teaspoon Cornstarch mixed with 1 tablespoon water for thickening the glaze
  • 1/4 teaspoon Black Pepper or to taste
  • 8 Bamboo Skewers soaked in water for 20 minutes if grilling over open flame
  • 1 tablespoon Toasted Sesame Seeds for garnish
  • 2 tablespoons Green Onions thinly sliced, for garnish
  • 1 tablespoon Fresh Cilantro optional, chopped for garnish

Method
 

  1. Equipment: Mixing bowl, small saucepan, whisk, cutting board, chef knife, bamboo skewers, grill or grill pan, tongs, instant-read thermometer.
  2. Prep Time: 15 minutes
  3. Marinating Time: 20 minutes
  4. Cook Time: 12 minutes
  5. Total Time: 47 minutes
Make the Marinade (5 minutes):
  1. In a mixing bowl, whisk together 2 tablespoons Asian Stir-Fry Infused Olive Oil, soy sauce, honey, rice vinegar, grated ginger, garlic, toasted sesame oil, and black pepper until combined.
Marinate the Chicken (20 minutes):
  1. Add the chicken pieces to the marinade and toss until evenly coated. Cover and refrigerate for at least 20 minutes while the bamboo skewers soak in water.
Prepare the Glaze (5 minutes):
  1. Pour the remaining marinade into a small saucepan. Bring to a simmer, then whisk in the cornstarch slurry. Cook for 1 to 2 minutes until glossy and slightly thickened. Stir in the remaining 1 tablespoon Asian Stir-Fry Infused Olive Oil and set aside for brushing.
Skewer and Grill the Chicken (10 to 12 minutes):
  1. Thread the marinated chicken onto skewers, leaving a little space between pieces. Grill over medium-high heat for 10 to 12 minutes, turning occasionally, until the chicken is browned and reaches 165°F internally.
Glaze and Finish (2 minutes):
  1. Brush the skewers with the warm glaze during the final 1 to 2 minutes of grilling. Transfer to a platter and garnish with toasted sesame seeds, sliced green onions, and cilantro before serving.

Nutrition

Serving: 2skewersCalories: 365kcalCarbohydrates: 13gProtein: 36gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 4gCholesterol: 165mgSodium: 720mgFiber: 1gSugar: 9g

Notes

Chicken thighs stay especially juicy on the grill, but chicken breast works well if cut into even pieces and not overcooked. For extra vegetables, thread bell peppers, red onion, mushrooms, or zucchini between the chicken pieces. Serve with jasmine rice, grilled bok choy, cucumber salad, fried rice, lettuce wraps, or vegetable lo mein.

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