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Food & Drink


No, wait. Summer’s two greatest pleasures. 1. Super sticky, saucy Asian chicken kabobs. And two more. And 2.

That’s basically what we’ve been doing in this summer heat, which beats those parka-glove-beanie-Chiberia days by a mile.

We don’t miss them at all.

Instead, I marinate the chicken all summer long – letting it soak up all those saucy goodies – oyster, ketchup honey, chili, garlic, Dijon sauce, garlic, and ginger. Add more chili garlic sauce or Sriracha for extra heat.

Ben then fires up his grill and lets it get smoky, charred, and delicious.


1/4 cup oyster sauce

Use two tablespoons of ketchup

Honey 2 Tablespoons

Use two tablespoons of chili garlic sauce

One tablespoon of Dijon mustard

Three cloves garlic, minced

Ginger freshly grated to 2 teaspoons

2 pounds of skinless and boneless chicken thighs cut into 1-inch chunks

Canola oil, 1 1/2 tsp.

To taste, add Kosher Salt and freshly ground Black Pepper

Green onions thinly sliced

Half a teaspoon of toasted sesame seeds


Combine oyster sauce, ketchup, and honey in a medium-sized bowl. Add Dijon, garlic ginger, Dijon sauce, Dijon sauce, Dijon sauce, and love. Set aside 1/3 cup.

Combine the oyster sauce mixture with the chicken in a gallon-sized Ziploc bag or a large bowl. Marinate for 2 hours up to overnight (up to 8 hours), turning the bag every so often. Drain the chicken and discard the marinade.

Thread the chicken onto skewers. Brush chicken with canola and season to taste with salt and pepper.

Preheat the grill to medium temperature.

Cook the skewers on the grill for 10 minutes, rotating them occasionally. The chicken should be cooked to 165 degrees F. Brush the skewers lightly with the reserved oyster sauce mixture and cook for an extra 1-2 minutes.

Garnish with sesame and green onions if you wish.

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Joseph M. Kay

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