Tender skewered chicken is coated in a sweet, savory, sticky glaze, and topped with crunchy scallions and toasty sesame seeds.
Food memories really are powerful, and this is a funny one. This recipe brings me back to those very late nights/sunrise mornings in my 20’s, when my girlfriends and I would go out all night in NYC and then go IN on the food carts waiting outside when we emerged from the club, looking like v different creatures from the fresh faced girls who first went in.
I know a lot of people reading this have very similar memories LOL. The way we’d walk in our big outfits and stilettos down cobblestone streets, laughing hysterically as we searched for a cab that would drive us back to Hoboken, devouring our messy, juicy, freaking delicious iconic NYC street meat and soft pretzels? A special sight to see. The memories of those wild and fun nights still makes me burst into laughter, which is the exact opposite of what a night like that would do to me now. I’d be out of commission for a week.
These days, the memories surrounding these Sticky Honey Chicken Skewers look quite different, but are just as fun. I love to make these all year long. They’re great for football season, cozy winter days at home, and spring and summer BBQ’s. Crisp, bright scallions and nutty sesame seeds are the perfect compliment to bites of juicy chicken coated in the umami flavors of coconut aminos, ginger, and garlic caramelized with honey. Not to mention, these are just fun to eat for the entire family!
If you make your own sticky skewers, be sure to tag @threebirdsonestove when you make these so I can see how you’re enjoying with your family and friends!
Prep Time: 15 Minutes
Cook Time: 10-15 Minutes
Yield: Serves 2
2 garlic cloves, minced
1 shallot, diced
1 teaspoon grated fresh ginger
½ cup honey
¼ cup coconut aminos
½ teaspoon olive oil
2 chopped scallions for garnish
Sesame seeds for garnish
Add garlic, shallot, ginger, honey, coconut aminos, and olive oil to a large bowl. Whisk to combine.
Add chicken pieces to bowl and toss to coat. Marinade for at least 1 hour, and up to 24 hours. While the chicken marinades, soak 4 bamboo skewers in warm water for at least 30 minutes and up to 24 hours.
Remove chicken from marinade and place in a separate bowl. Place marinade aside, do not discard. Thread chicken onto skewers and top with remaining marinade using a silicone brush or spoon. Over medium-high heat, cook skewers on grill or grill pan for 4-5 minutes on each side.
Place chicken skewers under the broiler for about 2 minutes to caramelize. If you don’t have a broiler, use a kitchen torch. Transfer to a platter, sprinkle with sesame seeds and chopped scallions. Serve immediately with lime wedges.
*Suggestions for Serving: Over a bed of farrotto, roasted broccoli or squash, sautéed winter vegetable medley, fresh greens tossed in a honey vinaigrette, or small potatoes roasted with herbs, oil, butter and honey.