Who doesn’t love food on a stick? Chicken skewers are glazed with sweet-savory Hoisin, a Chinese bbq sauce. Serve with steamed snow or snap peas drizzled wtih 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.
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 them. Use a wad of paper towels and tongs. You can also use a grill-approved non-stick spray or avocado spray.
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 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
Nutrition calculation includes all of the marinade, most of which will be discarded. Homemade HOISIN recipe here.