Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/3 cup honey
- 1/4 cup soy sauce
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon chili flakes (adjust to taste)
- Salt and pepper, to taste
- 2 tablespoons lemon juice
- Wooden skewers, soaked in water for 30 minutes
If you’re out of fresh ginger, ground ginger can be a suitable substitute, though fresh adds a more vibrant flavor. Chicken breasts can also be used if you prefer a leaner cut, but thighs tend to stay juicier when grilled.
Instructions
- In a medium bowl, whisk together the honey, soy sauce, olive oil, garlic, ginger, chili flakes, salt, pepper, and lemon juice until well combined. Growing up, I learned the importance of balancing flavors, and this marinade is a testament to that lesson.
- Add the chicken pieces to the marinade, ensuring each piece is well-coated. Cover and refrigerate for at least 1 hour, or up to 8 hours for a more intense flavor.
- Preheat your grill to medium-high heat. This was always my dad’s job; he’d say, “Sofia, a good grill sets the stage for a great meal.”
- While the grill is heating, thread the marinated chicken pieces onto the soaked skewers.
- Place the skewers on the grill and cook for 10-12 minutes, turning occasionally, until the chicken is cooked through and has a nice char. That char is key—it brings a smoky depth that reminds me of countless summer evenings spent grilling.
- Once cooked, remove the skewers from the grill and let them rest for a couple of minutes before serving. This little pause ensures the juices redistribute, keeping your chicken succulent.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International