Chicken Skewers with Hoisin Glaze
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Chunks of skinless chicken thighs mixed in a hoisin and rice vinegar marinade with toasted sesame oil and garlic. Skewered alongside cubed zucchini and halved baby bella mushrooms, finished with scallions to protect wood on the grill. Cooked over medium heat 5 to 6 minutes per side for a smoky caramelized crust.
Prep:
35 min
Cook:
15 min
Total:
50 min
Servings:
4 servings
#grilling
#asian fusion
#chicken
#marinade
#skewers
#summer recipes
Marinate chicken thighs, not breasts—juicier, richer flavor. Hoisin sauce thick and sticky, cuts sweet-salty. Toss garlic raw for punch. Toasted sesame oil for that nutty hit that lingers. Vegetables off the beaten path—zucchini instead of peppers, earthier mushrooms. Scallion tips on skewers, keeps wood from burning, simple trick. Grill hot but not too fierce. Caramelize those edges but keep inside tender and juicy. Timing’s key—flip carefully, don’t overcook. Serve smoky with a sprinkle of fresh cilantro or chopped peanuts if nuts aren’t a problem. Messy fingers guaranteed, that’s the fun.
Ingredients
Marinade
- 90 ml (6 tbsp) hoisin sauce
- 20 ml (1 1/3 tbsp) rice wine vinegar
- 7 ml (1 1/2 tsp) toasted sesame oil
- 2 cloves garlic, minced
Skewers
- 700 g (1 1/2 lb) skinless boneless chicken thighs, cut into chunks
- 1 large zucchini, cut into 12 cubes
- 12 baby bella mushrooms, halved
- 3 to 4 scallions, trimmed and cut into 5 cm (2 in) pieces
- 40 ml (2 2/3 tbsp) canola oil
- 8 wooden skewers soaked in water
About the ingredients
Smaller chicken thighs hold moisture better than breasts for skewers—don’t overthink it, but avoid dark meat with skin for fewer flare-ups. Hoisin sauce brands vary—choose one without added sugar if possible or balance vinegar accordingly. Rice wine vinegar is milder than white vinegar, use apple cider as last resort. Toasted sesame oil little goes long way, use sparingly or skip for neutral oil, but flavor drops. Using zucchini instead of peppers adds subtle sweet freshness without overpowering, mushrooms get smoky and juicy. Wooden skewers need soaking 30 minutes max so they don’t burn on grill. Scallions act as natural fire barriers but add sweetness too.
Method
Combine Marinade
- Mix hoisin, rice vinegar, sesame oil, garlic in a large bowl. Season with salt and pepper.
Prepare Chicken
- Add chicken pieces to marinade. Toss well to coat. Let sit at least 25 minutes, no longer than 1 hour.
Vegetables
- In separate bowl, toss zucchini and mushrooms with canola oil. Salt and pepper to taste.
Prep Grill
- Heat grill to medium. Oil grates well so skewers don’t stick.
Assemble Skewers
- Thread chicken cubes alternating with zucchini and mushrooms. Place scallions at both ends of skewers to shield wood.
Cooking
- Grill skewers 5 to 6 minutes each side. Chicken should reach 74°C (165°F). Caramelization on edges, veggies slightly softened.
Cooking tips
Marinate no less than 25 minutes, better an hour if time allows, for flavors to punch through meat. Toss veggies separately with oil, salt, pepper, keeps flavors bright and coating minimal so they char rather than steam. Oil grill before heating to stop sticking, especially wooden skewers which are tricky—they burn if dry. Thread skewers loosely, space lets heat penetrate evenly. Place scallion bits strategically to shield wood tips. When grilling, patience—let chicken seal before flipping to avoid tearing. Cook times vary by grill but roughly 5-6 minutes each side. Check doneness by feel or temp. Remove and rest skewers 5 minutes before serving, juices redistribute. Serve as is or with cold rice noodle salad for contrast.
Chef's notes
- 💡 Marinate minimum 25 minutes. Up to hour better. Chicken thighs juicier than breasts. Smaller pieces hold moisture. Avoid dark meat with skin—flare-ups happen. Toss raw garlic in marinade for fresh punch. Sesame oil sparing use only, strong flavor lingers. Balance hoisin toward less sugary if possible. Rice wine vinegar milder, apple cider vinegar okay substitute but flavor shifts. Skewers soaked max 30 mins, dry wood burns quick.
- 💡 Thread skewers loose. Space pieces so heat hits through evenly. Alternate veggies and chicken chunks. Scallions at ends; natural shield stops wood burning. Oil grill grates well before heating, stops sticking. Hot but not screaming flare. Cook time approx 5-6 minutes each side. Patience flipping avoids tearing chicken apart. Look for caramelized edges, not blacked or burnt. Let skewers rest 5 minutes so juices redistribute, keeps meat juicy inside.
- 💡 Veggies tossed separate with canola oil, salt, pepper. Minimal coating helps char, not steam. Zucchini adds subtle sweetness, mushrooms get smoky juice. Avoid overcrowding grill or skewers. When chicken reaches 74°C (165°F), done. Use instant thermometer if unsure. Wooden skewers tricky under direct heat; soak and scallion tips crucial. Alternative grill oils like avocado work fine if canola not available. Don’t rush flipping, grill timing varies by equipment.
- 💡 Hoisin sauce brands vary widely—some sweeter. Choose less sweet or compensate vinegar. Garlic minced fresh, no cooked garlic in marinade. Toasted sesame oil powerful, add little or none if neutral flavor preferred. Wash scallions, cut into 5 cm pieces, place with firm grip at skewer ends. Cooking medium heat, not searing high, prevents charred bitter taste. Let chicken seal first before turning, prevents sticking and falling apart. Rest skewers before serving critical for juicy texture.
- 💡 Skewers best with skinless boneless thighs. Darker meat with skin makes flare-ups, risk burnt spots. Water soak time for wooden skewers max 30 minutes, excess water causes steaming, less char. Marinade depth depends on time—under 25 minutes weak flavor. Toss veggies lightly, keep fresh bite with light oil coating. Serve alongside cold rice noodle salad or sprinkle chopped peanuts for texture contrast. Fresh cilantro optional but adds fresh green break.
Common questions
How long to marinate chicken?
At least 25 minutes. Better 1 hour max. Longer no help. Chicken soaks flavors up to hour, garlic raw punch fades if too long. Shorter marinade less flavor punch. No dry marinade periods.
What to use if no rice wine vinegar?
Apple cider vinegar okay substitute. Milder than white vinegar but tang changes slight flavor profile. Minimal amount keeps balance. Avoid strong vinegars. Adjust sweetness if hoisin overly sweet.
How to prevent wooden skewers burning?
Soak in water 30 minutes max. Longer soak risks steaming chicken, shorter soak no effect. Place scallion pieces on tips as natural fire barrier. Oil grill grate too. Avoid direct flame contact on wood tips.
Can skewers be stored?
Yes, refrigerate cooked skewers up to 3 days. Reheat covered to keep moisture. Freeze if needed, thaw overnight in fridge. Veggies soften when reheated, chicken might dry if reheated too long. Best eaten fresh but storage works okay.
