Name: Thai Chicken Thigh Kebabs
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Soy sauce - ⅓ cup; Honey - 2 tablespoons; Sesame oil - 1 tablespoon; Sriracha sauce - 1 tablespoon; Garlic, minced - 1 clove; Ginger puree - 1 teaspoon; Skinless, boneless chicken thighs - 2 pounds; Yellow squash, sliced - 1 medium; Red onion, cut into chunks - 1 medium; Green bell pepper, cut into chunks - 1; Whole button mushrooms - 8 ounces; Chopped fresh cilantro for garnish - 1 tablespoon

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Thai Chicken Thigh Kebabs

1. Soy sauce - ⅓ cup

2. Honey - 2 tablespoons

3. Sesame oil - 1 tablespoon

4. Sriracha sauce - 1 tablespoon

5. Garlic, minced - 1 clove

6. Ginger puree - 1 teaspoon

7. Skinless, boneless chicken thighs - 2 pounds

8. Yellow squash, sliced - 1 medium

9. Red onion, cut into chunks - 1 medium

10. Green bell pepper, cut into chunks - 1

11. Whole button mushrooms - 8 ounces

12. Chopped fresh cilantro for garnish - 1 tablespoon

How to cook deliciously - Thai Chicken Thigh Kebabs

1. Stage

Whisk soy sauce, honey, sesame oil, Sriracha, garlic, and ginger puree together in a large bowl. Add chicken, cover, and refrigerate at least 4 hours to overnight.

2. Stage

Preheat an outdoor grill for medium heat and lightly oil the grate.

3. Stage

Thread marinated chicken thighs onto metal skewers and place on a platter, reserving marinade. Add squash, red onion, bell pepper, and mushrooms to the bowl with the marinade and stir until evenly coated.

4. Stage

Thread yellow squash, red onion, bell pepper, and mushrooms onto skewers and place on the platter with the skewered chicken.

5. Stage

Grill chicken and vegetable skewers for 20 minutes, turning after 10 minutes. Transfer skewers to a clean serving platter. Garnish with chopped cilantro.