Kathie Oh's Recipe

The Best Grilled Chicken Skewers

Category: entrees

6 skinless, boneless chicken breast halves
1/2 cup honey
1/4 cup ketchup
1/4 cup Asian sesame oil
3 large green onions, coarsely chopped
3 cloves garlic, minced
1 tablespoon chopped fresh gingerroot
3/4 cup soy sauce
8 to 10 bamboo skewers, soaked in water for at least 30 minutes
1 tablespoon sesame seeds

With a sharp knife, cut each chicken breast half into 4 or 5 lengthwise strips. Place them in a bowl.
In a blender, combine honey, ketchup, sesame oil, green onions, garlic and gingerroot. Blend until the mixture is smooth, scraping down the sides once or twice. Add soy sauce through the opening in the lid, blending until the mixture is thoroughly combined. Pour about half of this mixture into the bowl with the chicken and let marinate, covered and refrigerated for at least one hour. Reserve the remaining marinade to use as a dipping sauce.
When ready to cook the chicken, thread the strips onto the soaked skewers in a zig-zag fashion, using 2 or 3 strips on each skewer. Leave the zig-zag open a little to allow the meat to cook evenly. Sprinkle with the sesame seeds.
Place on a preheated barbecue grill over medium heat. Grill until chicken is cooked through, 3 or 4 minutes per side, turning once. Serve immediately with the reserved sauce for dipping.