Kababs are one of my favourite things to make in the summer. They are quick, easy, and so flavourful.
This recipe is so good because the marinade does double duty. It marinates the chicken and is used for the glaze that is slathered on while grilling.
Simply make the marinade, and divide it in half. One half will be used for the marinade and the other half is for the glaze. I do not recommend using the same marinade that had chicken in it for the glaze. It is better to be safe than sorry.
Tip: If you have a favourite marinade, make a double batch and try using the same recipe to make a glaze too.
Grilled Chicken Kababs
| Servings | Prep Time | Cook Time |
| 4 | 1 hour 15 minutes | 20 minutes |
Recipe Notes
- You can easily make this ahead of time and freeze it so that it is ready to go when you want it
- Chicken thighs can be used in place of breasts
- If you don’t want to cut up chicken to make kababs, you can just grill the chicken breasts or thighs whole. Use a thermometer to check that they are cooked through
- To make a complete freezer meal. Chop up the chicken, then place the chicken and half of the marinade into a freezer bag. Label it with name and date. You can put the other half of the marinade in a separate, labelled bag (this will be the glaze). Freeze until you are ready to use it
- If you do not have access to a grill, these can be made in the oven or on the stove top
INGREDIENTS
- 2-3 Chicken Breast, skinless and boneless
Marinade and Glaze
- 90 ml (6 Tablespoons) Soy Sauce
- 67 g (1/3 Cup) Brown Sugar
- 60 ml (1/4 Cup) Rice Wine Vinegar
- 20 ml (4 Teaspoons) Sesame Oil
- 1 Tablespoon Grated Fresh Ginger
- 1 Tablespoon Minced Garlic
- 1 Tablespoon Corn Starch
- 1 Tablespoon Cold Water
DIRECTIONS
- Cut up chicken breasts into about 1 inch squares. Place in a bowl.
- Combine the first 6 marinade ingredients and mix well.
- Divide the marinade in half and put one half into the bowl with the chicken. Place the other half into a small sauce pan.
- Place the bowl with the chicken and marinade in the fridge for a minimum of one hour.
Make the Glaze
- Heat the pan with the remaining marinade over medium heat. Bring it to a boil.
- Combine the cornstarch and water into a small bowl.
- Whisk the cornstarch mixture into to boiling marinade to thicken.
- Once thickened, remove from heat.
Cook the Chicken
- Slide the chicken pieces onto metal skewers or soaked wooden skewers
- Lightly oil the grill so the chicken does not stick.
- Heat the grill to 400 F.
- Place skewers onto heated grill. Allow to cook for about 7 – 10 minutes, depending on how large the pieces are. Wait until the chicken releases from the grill. Use a basting brush to brush on some of the glaze.
- Flip over and cook on the other side. Brush on some glaze.
- Flip over one more time to heat the glaze.
- One the chicken reaches 170 F, the chicken is done.
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