This Asian-style chicken kebab recipe gets a sweet, caramelized flavor from the Thai chile glaze brushed on the chicken while it's grilling. You'll definitely want to make a double batch of the glaze recipe and set some aside for dipping. It's also delicious made with apricot or blackberry preserves.

David Bonom


Ingredient Checklist


Instructions Checklist
  • To prepare glaze: Heat oil in a small saucepan over medium heat. Add garlic and ginger and cook, stirring often, until starting to brown, 2 to 3 minutes. Stir in preserves and cook until dissolved and hot, about 2 minutes. Add hot sauce and cook 30 seconds more. Remove from heat and stir in fish sauce.

  • To prepare skewers: Preheat a gas grill to medium or build a fire in a charcoal grill and let it burn down to medium heat (about 400 degrees F).

  • Cut chicken into 1-inch pieces (about 48 pieces). Combine with oil in a medium bowl. Thread onto 8 skewers (about 6 pieces per skewer). Season with salt and pepper.

  • Oil the grill rack (see Tip). Grill the chicken, with the lid closed, until lightly browned on the bottom. Brush with 1/4 cup of the glaze and turn over. Close the lid and grill for 4 minutes more. Brush the remaining glaze over the top, close the lid once more and grill until the chicken is cooked through, 2 to 4 more minutes.


Make Ahead Tip: Cover and refrigerate glaze for up to 1 week.

Equipment: Grilling skewers

Once the grill is heated, oil a folded paper towel, hold it with tongs and rub it over the hot rack right before placing the chicken on the grill.

Nutrition Facts

242 calories; 11.6 g total fat; 2.4 g saturated fat; 104 mg cholesterol; 439 mg sodium. 219 mg potassium; 13.9 g carbohydrates; 0.1 g fiber; 12 g sugar; 19.5 g protein; 22 IU vitamin a iu; 4 mcg folate; 10 mg calcium; 1 mg iron; 20 mg magnesium; 12 g added sugar;