Spicy Honey Garlic Chicken Skewers with Creamy Coleslaw

Name: Spicy Honey Garlic Chicken Skewers with Creamy Coleslaw
Cook time: 15 min
Yield: 4 servings
Ingredients: 30 ml honey divided; 2 cloves garlic cloves minced, divided; 30 ml soy sauce divided; 15 ml rice vinegar; 15 ml sriracha; 10 g fresh ginger finely grated; 15 ml neutral oil divided; 3 g kosher salt divided; 2 g black pepper freshly ground; 680 g boneless skinless chicken thighs cut into 3 cm pieces; 15 ml honey divided; 2 cloves garlic cloves minced, divided; 15 ml soy sauce divided; 15 ml neutral oil divided; 4 g kosher salt divided; 300 g green cabbage shredded; 100 g carrot grated; 90 g mayonnaise; 20 ml lemon juice; 10 g Dijon mustard; 5 g granulated sugar; 5 g fresh parsley chopped

Chicken thighs are cut into skewers, brushed with a honey-garlic soy glaze, grilled until charred and cooked through, then served alongside a creamy slaw for crunch and acidity.

By Julienne

Spicy Honey Garlic Chicken Skewers with Creamy Coleslaw

Cook time: 15 minutes

Servings: 4

Ingredients

30 ml honey divided
2 cloves garlic cloves minced, divided
30 ml soy sauce divided
15 ml rice vinegar
15 ml sriracha
10 g fresh ginger finely grated
15 ml neutral oil divided
3 g kosher salt divided
2 g black pepper freshly ground
680 g boneless skinless chicken thighs cut into 3 cm pieces
15 ml honey divided
2 cloves garlic cloves minced, divided
15 ml soy sauce divided
15 ml neutral oil divided
4 g kosher salt divided
300 g green cabbage shredded
100 g carrot grated
90 g mayonnaise
20 ml lemon juice
10 g Dijon mustard
5 g granulated sugar
5 g fresh parsley chopped

Instructions

If using wooden skewers, soak them in water. In a small saucepan, combine 30 ml honey, 2 minced garlic cloves, 30 ml soy sauce, rice vinegar, sriracha, grated ginger, 15 ml oil, 3 g salt, and the black pepper. Simmer over medium heat for 2 to 3 minutes, just until slightly thickened, then cool 5 minutes. Sauce looks glossy and lightly syrupy, not caramelized.
In a large bowl, toss the chicken with the remaining sauce ingredients: 15 ml honey, 2 minced garlic cloves, 15 ml soy sauce, 15 ml oil, and 4 g salt. Let it sit while you make the slaw. Thread the chicken onto skewers. Chicken is evenly coated and ready for grilling.
In a medium bowl, mix the cabbage, carrot, mayonnaise, lemon juice, Dijon, and the optional sugar. Taste and adjust with a small pinch of salt only if needed, using the salt already measured if you still have any remaining from the total. Slaw is creamy but still crisp, with a tangy finish.
Preheat a grill or grill pan over medium-high heat. Oil the grates lightly if needed. Grill the skewers for 10 to 12 minutes total, turning every 2 to 3 minutes and brushing with the cooled glaze during the last 3 to 4 minutes. Cook until the chicken reaches 74°C in the center and has visible char. Chicken is opaque throughout, lightly charred, and registers 74°C.
Transfer the skewers to a platter, brush with any remaining glaze, sprinkle with chopped parsley if using, and serve immediately with the coleslaw. Skewers are glossy and the slaw stays crisp beside them.