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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


Recipe Summary test

45 mins


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; protein 19.5g; carbohydrates 13.9g; dietary fiber 0.1g; sugars 12.3g; fat 11.6g; saturated fat 2.4g; cholesterol 104.1mg; vitamin a iu 21.6IU; vitamin c 0.4mg; folate 4mcg; calcium 9.7mg; iron 0.9mg; magnesium 19.5mg; potassium 219.1mg; sodium 438.5mg; thiamin 0.1mg; added sugar 12g.