This post may contain affiliate links. Please read our disclosure policy.
If you’re craving the flavors of Chinese-American takeout, you need to try these Grilled Sesame Chicken Skewers with Ginger-Scallion Rice. This recipe will scratch that itch, especially during the middle of summer when you want to grill every night.
One of my favorite Chinese-American dishes is sesame chicken. I love the bold sesame flavor and subtle sweetness. I’ve shared so many riffs on this recipe before (like this paleo-friendly version or this one-pan chicken dinner), but this summertime skewer might just be my favorite yet. It’s also a great make-ahead option, so keep that in mind. You’ll need to prep and cook the sauce, then let the chicken marinate in it for at least an hour before you assemble and grill the skewers. My recommendation is to get everything together the night before so that when you get home from work or running around with your kiddos after school, dinner is basically done!
ingredients:
- Coconut Aminos
- Ketchup
- Rice Vinegar
- Fish Sauce
- Toasted Sesame Oil
- Tapioca Starch
- Chicken Broth
- Avocado Oil
- Garlic Cloves
- Fresh Ginger
- Crushed Red Pepper Flakes
- Boneless, Skinless Chicken Thighs
- Kosher Salt
- Freshly Ground Black Pepper
- Green Onions
- White Jasmine Rice
- Toasted Sesame Seeds
step-by-step:
step one: make the sauce
In a small mixing bowl, whisk together the coconut aminos, ketchup, rice vinegar, fish sauce, sesame oil, tapioca starch, and chicken broth until combined. Set aside.
step two: cook the aromatics
Heat the oil in a small saucepan set over medium heat. Once hot, add the garlic, ginger, and red pepper flakes. Cook, stirring, for about 1 minute, being careful not to burn.
step three: add the coconut amino mixture
Add the coconut aminos mixture and stir to combine. Cook, stirring often, until the sauce thickens, about 4 minutes. Remove from the heat and set aside to cool.
step four: marinate the chicken
In a large bowl, add the chicken, salt, and pepper. Once the sauce has cooled, add 1/4 cup to the chicken, cover, and marinate in the refrigerator for at least 1 hour or up to overnight, reserving the remaining sauce for serving.
step five: sauté the garlic, ginger, and green onions
When the chicken has 20 to 30 minutes left to marinate, make the rice: Heat the oil in a medium pot with a tight-fitting lid set over medium heat. Add the garlic, ginger, and green onions and cook, stirring, for 1 to 2 minutes, until fragrant.
step six: toast the rice
Add the rice and cook, stirring, until lightly toasted and fragrant, about 4 minutes.
step seven: cook the rice
Add the salt and broth and stir to combine. Increase the heat to medium-high and bring rice to a boil, 2 to 3 minutes. Once boiling, reduce the heat to a simmer. Cover with a tight-fitting lid and cook for 15 minutes. Remove from heat and let steam, covered, for an additional 10 minutes. Remove the lid and fluff rice with a fork.
step eight: grill the skewers
While the rice sits, preheat the grill to medium-high heat (about 400℉). Place the skewers on the grill, cover, and cook for 8 to 10 minutes, flipping every 3 to 4 minutes, until chicken is cooked through and nice grill marks have formed.
step nine: add the remaining sauce
Transfer the cooked chicken skewers to a tray. Brush the remaining sauce over the skewers on all sides.
step ten: garnish and serve
Stir the remaining green onions into the rice and fluff with a fork. Garnish the skewers with green onions and sesame seeds. Enjoy!
recipe faqs:
Yes! I’d just substitute it with more coconut aminos so you don’t lose any flavor or volume.
Yes! You can marinate the chicken for up to 24 hours in advance (I wouldn’t do any longer than that or it might get soggy).
Arrowroot powder or cornstarch will work here! You can use a 1:1 ratio as a substitute.
I love serving my Grilled Sesame Chicken Skewers over this ginger-scallion rice but if you want to keep things Whole30 compliant, you can serve it with some cauliflower rice, over a simple salad, or keep it simple with roasted veggies!
looking for more grilled chicken recipes? cook these up!
Grilled Sesame Chicken Skewers
Grilled Chili Chicken Tacos with Tomatillo Salsa
Grilled Jalapeño Popper Chicken
Grilled Sesame Chicken Skewers with Ginger-Scallion Rice
Ingredients
For the Marinade:
- 1/4 cup coconut aminos
- 2 tablespoons ketchup
- 1 tablespoon rice vinegar
- 1 teaspoon fish sauce
- 2 teaspoons toasted sesame oil
- 1/2 teaspoon tapioca starch
- 1/4 cup chicken broth
- 1 tablespoon avocado oil
- 2 garlic cloves, minced
- 1 teaspoon freshly grated ginger
- 1/4 teaspoon crushed red pepper flakes
- 2 pounds boneless, skinless chicken thighs, excess fat trimmed and cut into 1-inch cubes (6 to 8 thighs)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
For the Ginger-Scallion Rice:
- 2 tablespoons avocado oil
- 2 garlic cloves, minced
- 1 teaspoon peeled and finely grated ginger (from about 1/2-inch knob ginger)
- 1 cup thinly sliced green onions, thinly sliced on the diagonal, dark green parts separated
- 1 cup white jasmine rice
- 1½ teaspoons kosher salt
- 1¾ cups chicken or vegetable broth
For the Chicken Skewers:
- 8 (10-inch) wood skewers, pre-soaked
- 2 green onions, thinly sliced on the diagonal (green parts only), for serving
- 1 teaspoon toasted sesame seeds for serving
Instructions
For the Sauce:
- In a small mixing bowl, whisk together the coconut aminos, ketchup, rice vinegar, fish sauce, sesame oil, tapioca starch, and chicken broth until combined. Set aside.
- Heat the oil in a small saucepan set over medium heat. Once hot, add the garlic, ginger, and red pepper flakes. Cook, stirring, for about 1 minute, being careful not to burn.
- Add the coconut aminos mixture and stir to combine. Cook, stirring often, until the sauce thickens, about 4 minutes. Remove from the heat and set aside to cool.
- In a large bowl, add the chicken, salt, and pepper. Once the sauce has cooled, add 1/4 cup to the chicken, cover, and marinate in the refrigerator for at least 1 hour or up to overnight, reserving the remaining sauce for serving.
For the Rice:
- When the chicken has 20 to 30 minutes left to marinate, make the rice: Heat the oil in a medium pot with a tight-fitting lid set over medium heat. Add the garlic, ginger, and green onions and cook, stirring, for 1 to 2 minutes, until fragrant.
- Add the rice and cook, stirring, until lightly toasted and fragrant, about 4 minutes.
- Add the salt and broth and stir to combine. Increase the heat to medium-high and bring rice to a boil, 2 to 3 minutes. Once boiling, reduce the heat to a simmer. Cover with a tight-fitting lid and cook for 15 minutes. Remove from heat and let steam, covered, for an additional 10 minutes. Remove the lid and fluff rice with a fork.
For the Skewers:
- While the rice sits, preheat the grill to medium-high heat (about 400℉). Place the skewers on the grill, cover, and cook for 8 to 10 minutes, flipping every 3 to 4 minutes, until chicken is cooked through and nice grill marks have formed.
- Transfer the cooked chicken skewers to a tray. Brush the remaining sauce over the skewers on all sides.
- Stir the remaining green onions into the rice and fluff with a fork. Garnish the skewers with green onions and sesame seeds. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious! My kids said we neeeeed to add it to the rotation. 🙂 It was raining outside so no grilling… I just cooked the chicken on the stovetop, and the chicken was so juicy! Thanks to a full day of marinating in the flavorful sauce. I looooved the rice and will be making that on the regular.
Can I substitute out the fish sauce with anything?
You can just use another teaspoon of coconut aminos in its place!
Can the chicken be marinated overnight? Thank you
Has any one made this substituting arrowroot for tapioca? I’d rather not buy a think of tapioca starch since I already have arrowroot!
yes that will definitely work fine here as a sub!
Where do I add the chicken broth in the sauce?
These were amazing and my whole family loved it! Even toddler approved! Thank you!
Yay! I love to hear that!