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Honey and Sesame Chicken Skewers

The inspiration for these sticky honey & sesame chicken skewers comes from the Japanese cooking method ‘robata’ where skewers are slow-grilled over hot charcoal- but in this case a grill will do! Serve with a selection of dipping sauces for the perfect party food.

Prep: 20 mins
Cook: 15 mins
Serves: 10

  • Bamboo skewers

    500g chicken thighs, cut into small chunks

    A dash of oil for brushing


    For the marinade:

    4 tablespoons Blue Dragon Dark Soy Sauce

    1 teaspoon Blue Dragon Sesame Oil

    1 teaspoon Blue Dragon White Rice Vinegar

    2 tablespoon honey

    Juice of one lemon

    Black pepper to taste

    Sesame seeds & spring onions to serve


    To Serve:

    Sesame seeds & sliced spring onions to serve

    Blue Dragon Sweet Chilli Sauce and Blue Dragon Chilli & Ginger Sauce to serve

    1. Mix the marinade ingredients together in a large bowl & season to taste. Add the chicken pieces to the bowl, stir to coat and pop in the fridge for at least 20 minutes. While your chicken is marinating, soak your bamboo skewers in lukewarm water so they don’t burn when grilling.
    2. Remove the chicken from the fridge, slide 3 or 4 pieces onto each skewer and brush with a little oil. Grill on medium heat for 10-15 mins until the meat is cooked though and slightly charred.
    3. Scatter sesame seeds and spring onions over the skewers. We love to serve these on rustic wooden boards with Sweet Chilli Sauce and Chilli & Ginger Sauce in little bowls for party-goers to dip.