Grilled Sesame Chicken Skewers with Ginger-Scallion Rice

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:

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

Caprese Grilled Chicken