This chicken marinade offers a perfect balance of sweetness from honey and brown sugar, savory depth from soy sauce and garlic, and a zesty kick from fresh ginger and lime. It is perfect for grilled chicken skewers.
Tired of the same old chicken dinners? Get ready to elevate your weeknight meals or your next backyard BBQ with these incredibly flavorful Sweet & Savory Ginger Chicken Skewers! Packed with a vibrant marinade that hits all the right notes—sweet, tangy, savory, and a hint of spice—these skewers are quick to prepare, fun to eat, and seriously delicious. Whether you’re firing up the grill, using your oven, or even a trusty skillet, this recipe is versatile and guaranteed to be a crowd-pleaser.
My three picky teens and husband all approve of this grilled chicken recipe and have requested that I add it to our summer rotation. If you’re not the type to enjoy a sweet and savory grilling marinade, then this is not for you! This recipe does have some kick to it from the freshly grated ginger, garlic, and red pepper flakes. Normally, I set aside some extra marinade to baste the grilled skewers with extra flavor, but you could skip this step if you wanted.
Tips and Tricks for Perfect Skewers
- Don’t Over-Marinate: While marinating builds flavor, don’t leave the chicken in the marinade for more than 4 hours, especially with the lime juice. It can start to break down the chicken’s texture, making it mushy.
- Uniform Cubes: Cut your chicken pieces roughly the same size. This ensures they cook evenly at the same rate.
- Room to Breathe: When threading, don’t cram too many pieces onto one skewer. Leaving a little space between each piece allows for better air circulation and more even cooking, leading to that lovely char.
- Oil Your Grates (or Pan!): Always lightly oil your grill grates or pan before cooking to prevent sticking.
- Test for Doneness: The easiest way to tell if chicken is cooked through is by using an instant-read thermometer. It should reach an internal temperature of 165°F (74°C).
FAQS
Can I prepare these ahead of time? Yes! You can cut the chicken and whisk together the marinade up to a day in advance. Marinate the chicken for up to 4 hours before cooking. You can also thread the skewers a few hours before cooking and keep them refrigerated.
What’s the best chicken to use? Breasts or thighs? Both work great! Chicken thighs tend to stay juicier due to their higher fat content, while chicken breasts are leaner. It really comes down to your preference!
My wooden skewers keep burning. What am I doing wrong? You likely need to soak them longer! We typically soak our wooden skewers for at least 30 minutes, or even longer, up to several hours, to prevent them from catching fire or charring excessively during cooking. If they’re still burning, wrap the exposed ends in a small piece of aluminum foil.
Can I make this a complete meal? Absolutely! These skewers pair wonderfully with a side of fluffy jasmine rice, quinoa, a fresh green salad, or even grilled corn on the cob.
How long do leftovers last? Cooked chicken skewers can be stored in an airtight container in the refrigerator for up to 3-4 days. They’re great for meal prep too which we do for busy school days!
Tasty Grilling Recipes to Try Today
- Cheesy Stuffed Sliders
- Grilled Garlic Bread
- Asian Ginger Pork Chops
- Montreal Steak Tips
- Zucchini Boats
Sweet & Savory Ginger Chicken Skewers
Equipment
- Large Glass bowl
- small glass bowl
- grater
- garlic press
- Measuring cups and spoons
- rubber spatula
- Whisk
- skewers soaked in water for at least 1 hour minimum to prevent burning.
- grill or stovetop
Ingredients
Ginger Marinade Ingredients
- ¼ cup soy sauce
- ½ cup honey
- 2 tablespoons lime juice *I used the juice of one large, juicy lime.
- 1 tablespoon olive oil
- 1 tablespoon toasted sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon grated fresh ginger 1.5" piece
- 4 cloves garlic pressed or minced
- ½ teaspoon Kosher salt
- 1 tablespoon brown sugar (optional, for extra sweetness and caramelization)
- ½ teaspoon black pepper
- ¼ teaspoon dried red pepper flakes
- fresh cilantro (optional for serving)
Protein
- 2 pounds chicken cubed, and trimmed skinless chicken breast, tenderloins, or thighs.
Instructions
- Pat the chicken pieces dry with a paper towel. Cut them into uniform 1 to 1.5-inch cubes for even cooking.
- In a large bowl or a resealable plastic bag, whisk together the soy sauce, honey, lime juice, vegetable oil, grated fresh ginger, minced garlic, brown sugar (if using), black pepper, and red pepper flakes (if using).Optional: Reserve about ¼ cup of the marinade in a separate small bowl for basting during cooking. This ensures you have clean marinade that hasn't touched raw chicken.
- Add the chicken pieces to the marinade, ensuring all pieces are well coated.Cover the bowl or seal the bag and refrigerate for at least 1 hour, or up to 6 hours. While you can marinate overnight, the acid in the lime juice can start to "cook" the chicken if left too long, potentially making it a bit tougher.
- If using wooden skewers, soak them in water while the chicken marinates to prevent them from burning.If adding vegetables, cut them into pieces roughly the same size as the chicken. You can lightly toss the vegetables with a drizzle of olive oil, salt, and pepper if desired.
- Remove the chicken from the marinade (discard the used marinade unless you reserved some for basting).Thread the chicken pieces onto the skewers, alternating with vegetables if using. Don't pack the chicken too tightly, leave a small space between pieces for even cooking.
Grilling Method:
- Preheat your grill to medium-high heat (about 375-400°F). Lightly oil the grill grates.
- Place the skewers on the hot grill. Cook for 5-7 minutes per side, turning occasionally, until the chicken is cooked through and has nice char marks.
- If you reserved marinade, you can baste the skewers during the last few minutes of cooking for extra flavor and glaze (ensure it's cooked thoroughly after basting).
- The internal temperature of the chicken should reach 165°F (74°C) with an instant-read thermometer.
- Serve with optional cilantro or lime wedges.
Oven Method:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
- Arrange the skewers on the prepared baking sheet in a single layer.
- Bake for 15-25 minutes, flipping the skewers halfway through, until the chicken is cooked through and lightly browned.
- If desired, you can broil for the last 2-3 minutes to get some nice caramelization, watching carefully to prevent burning. The internal temperature of the chicken should reach 165°F (74°C).
- Serve with optional cilantro or lime wedges.
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