A delightful twist on classic chicken skewers, featuring a honey soy glaze and fresh spring onions.
Soak the bamboo skewers in warm water for at least 30 minutes to prevent burning during grilling.
Soaking the skewers ensures they won't burn on the grill, making them safer to handle.
In a mixing bowl, combine the soy sauce, honey, minced garlic, grated ginger, red pepper flakes, and black pepper to create the marinade.
Mix the marinade thoroughly to ensure an even distribution of flavors.
Cut the chicken breasts into long strips, approximately 8 pieces per breast.
Cut the chicken into uniform sizes for even cooking.
Trim the spring onions into 1.5-inch pieces.
Use fresh spring onions for the best flavor and texture.
Thread the chicken strips and spring onion pieces alternately onto the soaked skewers.
Ensure the ingredients are evenly spaced on the skewers for consistent cooking.
Place the assembled skewers in a dish and pour the marinade over them. Cover and refrigerate for at least 2 hours or overnight.
Marinating overnight enhances the flavor and tenderness of the chicken.
Preheat the grill to medium-high heat. Grill the skewers for 3-4 minutes on each side, basting with the remaining marinade.
Turn the skewers carefully to ensure even cooking and prevent sticking.
Sprinkle the grilled skewers with toasted sesame seeds before serving.
Serve the skewers hot for the best taste and presentation.
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