These ginger sesame chicken skewers are a sure bet if you’re cooking for a crowd or guests. I’ve made it for countless BBQs, dinner parties and birthday lunches. I’ve never heard any complaints.
It’s so flavorful, and the beer in the marinade makes for super moist chicken. I usually only BBQ chicken that’s been marinated, otherwise it can turn out very dry.
I was just on a Skype call with a dear friend from back home. It’s been 4 years since I moved to Malaysia, and we were talking about the BBQ we had the night before I got on a plane to move here.
I had been in Bend with my mom the few days before I flew out, and the day before, we drove to Portland to have a send off party with my friends. It’s a 3 1/2 hour drive, and just as we arrived in Portland, I gasped– I had left my passport in my mom’s scanner. I had needed to send a copy to my employer for my work visa, and realized I had never taken it out.
My mom is the most incredible mom ever. She dropped me off at my friend’s house, drove back to Bend to get my passport, and drove all the way back to Portland the next morning to get me my passport and take me to the airport.
That’s the reason I’ve designated the responsibility of managing my passport to Alex these days. It’s not safe in my hands.
While my mom spent the evening driving, I got to spend my last night in the country with my beautiful friends. This photo was actually taken the week before. The night before I left was much more casual.
When my friend brought up that night, she reminded me that was “Thanks for the Chicken” night. I realized the chicken from that night was the same chicken recipe I had ready to post on my blog today.
After a few cocktails, we started taking funny photos of each other. This won photo of the night:
I was going through the photos from that night a few weeks later in Malaysia, already missing my friends dearly. I knew that picture was too good to just let rest on our hard drives. It needed to be commemorated.
I uploaded the photo to Snapfish, and had the photo made in to greeting cards, with the inside greeting, “Thanks for the Chicken.” No explanation. I’m pretty sure I didn’t even put my name on the packages. Just sent them to both my girls.
We still laugh about that night all of the time.
Good chicken helps make good memories.
Here’s a little photo of what happens if you’re impatient like me and don’t soak your wooden skewers before BBQing. I was frantically trying to blow out the flames as they ignited on my skewers.
Ginger Sesame Marinated Chicken Skewers
- 1 1/2 pounds chicken breasts sliced into strips
- 1/2 cup beer (any - I typically use a lager)
- 1/4 cup soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons honey
- 1 tablespoon sesame oil
- 1-2 tablespoons sriracha
- 5 cloves garlic finely minced
- sesame seeds (garnish)
- Soak 8-10 bamboo skewers in water.
- Add chicken to glass container, or a large ziplock bag. Add all the marinating ingredients, and mix together well until the chicken is evenly coated.
- Marinate for 2-4 hours, shaking the chicken up in the marinade at least once mid way through.
- Do not over marinade the chicken. With strips of chicken breasts, it marinades quite quickly. If you leave it soaking overnight, the chicken will over marinate and the texture gets too soft.
- Thread the chicken on bamboo skewers, and grill over high heat for 10-15 minutes, depending on your BBQ.
- Garnish with sesame seeds.
The next time you’re having a BBQ- remember, your friends will thank you for this chicken.
Other Chicken Skewer Recipes:
- Grilled Thai Curry Chicken Skewers, from Once Upon a Chef
- Sesame Chicken Skewers, by A Family Feast
- Spicy Chicken Skewers, by Skinny Ms.
- 2-Ingredient Pesto Chicken Skewers, by Fit Foodie Finds
- Spiced Yogurt Marinated Chicken Skewers, by Vitamin Sunshine
Delicious looking chicken and crazy hot girls!:)
Thalia @ butter and brioche says
wow these chicken skewers look divine and SO beautifully captured, yum!
Love the simple seasonings of the chicken and these photos look gorgeous! Pinning and sharing 🙂
Mary Cooke says
Where’s the ginger?