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Grilled Chinese Chicken Kabobs

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  • Author: Cindy Gibbs
  • Prep Time: 8 hours, 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 8 hours 45 minutes
  • Yield: 5 large skewers 1x
  • Category: Dinner
  • Method: Grill


These Grilled Chinese Chicken Kabobs are soaked overnight in a delicious marinade, made of Asian sesame oil, soy sauce, rice vinegar and


Units Scale
  • 1/2 cup soy sauce
  • 1/2 cup light brown sugar, packed
  • 2 teaspoons McCormick brown sugar bourbon seasoning
  • 1/4 cup rice vinegar
  • 2 teaspoons minced garlic from a jar
  • 2 tablespoons sesame oil
  • 2 pounds, skinless boneless chicken thighs, cut into bite-size piece


  1. Mix together all ingredients except for the chicken in a medium bowl and transfer the mixture to a gallon-size resealable freezer bag.   Add the chicken and seal the bag.  Shake and manipulate the bag until all of the chicken is coated with the marinade mixture.  Refrigerate overnight.
  2. Soak 5 to 6 long wooden skewers in water for at least 45 minutes.  This will prevent them from burning on the grill.
  3. Run each skewer through pieces of chicken until the skewer is 3/4 full of chicken.  Discard the marinade.
  4. Place the chicken kabobs on a grill over medium heat.  Cook until chicken is done, turning it once.  This takes about 10 to 15 minutes.  Test chicken by pulling one piece of chicken off of a skewer and breaking it apart.
  5. Serve immediately.  Refrigerate leftovers in an airtight container for up to 3 days.


  • Rice Vinegar can be found next to regular vinegar in your grocery store.
  • Sesame Oil can be found in the Asian aisle in your grocery store.
  • If you don’t have sesame oil, you can use canola oil in this recipe and it will still be good.  I’ve done it in a pinch.