Grilled Sesame Chicken Kabobs are a fun & healthier version of our favorite Chinese take out chicken recipe. Easy, delicious, and juicy chicken.

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!

Grilled Sesame Chicken Kabobs are a fun & healthier version of our favorite Chinese take out chicken recipe. Easy, delicious, and juicy chicken.
This is for a few simple reasons: Healthy. Easy. Quick. Variety. Yummy & fun to eat for all ages!

Grilled Sesame Chicken Kabobs | healthier version of our favorite Chinese Take-Out recipe
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?

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 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.

  • 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.

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.

Love grilling chicken kabobs? Try Southwestern Barbecue Chicken KabobsMaple 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 pinterest image

Grilled Sesame Chicken Kabobs

Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
Servings: 6
Calories: 269 kcal
Grilled Sesame Chicken Kabobs are a fun & healthier version of our favorite Chinese take out chicken recipe. Easy, delicious, and juicy chicken.

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

Total time does not include the time to marinade.
Calories: 269kcalCarbohydrates: 11gProtein: 34gFat: 8gSaturated Fat: 1gCholesterol: 96mgSodium: 1258mgPotassium: 638mgSugar: 9gVitamin A: 225IUVitamin C: 5.9mgCalcium: 26mgIron: 1.3mg
Tried this recipe?Let us know what you think!

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61 Comments

  1. 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

  2. These chicken kabobs look incredible Sandra! I love the flavor in here and they sound perfect for grill night – pinning 🙂

  3. 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

  4. 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.

  5. 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!

  6. 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. 🙂

  7. 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.

  8. Pingback: Link Party
    1. 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!

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