Description

Juicy and smoky grilled sesame chicken skewers with a savory sesame glaze. Perfect for a weeknight dinner or cookout.

Ingredients

For the Sauce:

1/4 cup coconut aminos

2 tbsp ketchup (Primal Kitchen recommended)

1 tbsp rice vinegar

1 tsp fish sauce

2 tsp toasted sesame oil

1/2 tsp tapioca starch

1/4 cup chicken broth

1 tbsp avocado oil

2 cloves garlic, minced

1 tsp ginger, finely grated

1/4 tsp crushed red pepper flakes

For the Grilled Sesame Chicken Skewers:

6 wood skewers (10-inch, pre-soaked)

2 lbs boneless, skinless chicken thighs (trimmed, cut into 1-inch cubes)

1 tsp kosher salt

1/2 tsp black pepper

2 green onions, sliced diagonally (green parts only)

1/2 tsp toasted sesame seeds

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Instructions

1. In a bowl, combine coconut aminos, ketchup, rice vinegar, fish sauce, sesame oil, broth, and tapioca starch. Whisk to combine and set aside.

2. In a saucepan over medium heat, warm avocado oil. Add garlic, ginger, and red pepper flakes. Cook for 2 minutes, stirring, without burning.

3. Add the coconut aminos mixture to the pan. Simmer and stir until the sauce thickens, about 4 minutes. Remove from heat and let cool.

4. Place chicken cubes in a bowl, season with salt and pepper. Add 1/4 cup cooled sauce and marinate at least 1 hour or up to all day in the fridge. Reserve remaining sauce.

5. Preheat grill to medium-high (400–450°F). Grill skewers 7–8 minutes, turning every 3–4 minutes until cooked through and marked.

6. Brush cooked skewers with reserved sauce for a glossy finish.

7. Serve hot, garnished with green onions and sesame seeds. Pair with rice, veggies, or salad.

Notes

Marinate longer for deeper flavor.

Use toasted sesame oil for maximum richness.

Adjust red pepper flakes to control spice level.

Serve with ginger scallion rice for extra flavor.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Grilling
Cuisine: Asian-Inspired