Hoisin Chicken Skewers

Grilled chicken kabobs glazed with hoisin sauce on a baking sheet.

5 from 1 vote

Who doesn’t love food on a stick? Chicken skewers are glazed with sweet-savory Hoisin, a Chinese-style bbq sauce. Serve with steamed snow or snap peas drizzled with sesame oil and brown or black rice. Add a big green salad to round things out. Purchased Hoisin can be used if preferred. Link at the bottom for homemade recipe.

Prep Time15

Cook Time10

Total Time1 25

Course: Chicken, Dinner, Main Course

Cuisine: Asian

Servings:

Calories: 443kcal

Author: Sally Cameron

Equipment

Bamboo or metal grilling sticks

Ingredients

Chicken Skewers

2 pounds boneless skinless chicken breast or boneless skinless chicken thigh
¼ cup homemade or bottled Hoisin sauce divided use
1 tablespoon finely chopped fresh cilantro optional garnish

Marinade

½ cup hoisin sauce
2 tablespoons sesame oil regular or toasted, or avocado oil
1 tablespoon finely grated ginger fresh, jar, or tube
2 large garlic cloves finely chopped
1 lime juiced

Instructions

Cut the chicken breasts into large pieces, about 1 ½″ in size.
Whisk all of the marinade ingredients together in a medium bowl. Using ½ cup of the marinade, add the chicken pieces and toss to coat well. Cover and refrigerate for 1 hour at room temperature, or 4-6 hours refrigerated, or overnight.
45-60 minutes before dinner, remove the chicken from the refrigerator. Drain off the marinade and discard. Cover a rimmed baking sheet with foil or plastic wrap. Spear the chicken pieces onto the bamboo sticks, placing the chicken pieces snugly together. Lay prepared kabobs on the covered baking sheet.
Pre-heat the grill (or grill pan) to hot. For outdoor grilling, scrape the grill grates clean and oil or spray them.
Turn the hot grill down to medium. Place the chicken kabobs on the grill and grill the first side of the kabobs until golden and you get good grill marks, about 3-4 minutes. Turn and brush with a little fresh hoisin.
Grill the other side for another 3 minutes, brush with sauce and turn. Do not over cook the chicken.
When done it will feel firm to the touch with a little give in the center. Glaze with more sauce upon removing from the grill if desired. Serve with chopped cilantro if desired and extra Hoisin sauce to dip.

Notes

For my hoisin recipe you will need:

Soy Sauce – Use low-sodium soy sauce or tamari for a gluten-free option.
Nut butter - Tahini, cashew butter, or creamy peanut butter.
Molasses - Provides deep color, warm sweetness, and depth. Use unsulphured molasses for the best flavor.
Toasted Sesame Oil – Enhances the sauce with nutty, aromatic depth, or plain sesame oil, or avocado oil.
Honey - Adds sweetness; use mild liquid honey or a zero-sugar honey alternative.
Tamarind - Brings a sweet-sour tang that elevates the sauce. Optional but recommended. Sometimes called tamarind paste.
Vinegar - A touch of acidity and tang to balance the flavors.
Spice: - I use Chinese five spice. If you are a cinnamon fan, I bet you'll love Five Spice, or substitute cinnamon.
Garlic - Essential for savory depth and bold umami flavor.

For measurements please see the recipe card.

Nutrition calculation includes all of the marinade, most of which will be discarded.

Nutrition