Soy-Basted Chicken Kebabs with Sesame-Citrus Sprinkle

Juicy chicken thigh kebabs marinated in a sweet and savory Asian-inspired sauce, grilled to perfection and topped with a zesty sesame-citrus sprinkle. This dish combines Japanese and Middle Eastern flavors for a delicious fusion meal.

4 servings

50 min

Published October 4, 2025

Ingredients

•2 tablespoons toasted white and/or black sesame seeds
•1 tablespoon thinly sliced chives
•1 teaspoon Aleppo-style pepper or other mild red pepper flakes
•½ teaspoon finely grated lemon zest
•1 teaspoon Kosher salt
•⅓ cup light brown sugar
•⅓ cup mirin
•⅓ cup soy sauce
•¼ cup unseasoned rice vinegar
•1¼ pounds skinless boneless chicken thighs
•2 tablespoons vegetable oil
•1 teaspoon Kosher salt
•8 pieces metal skewers

Cooking Instructions

1.
Mix sesame seeds, chives, Aleppo-style pepper, and lemon zest in a small bowl to combine; season with salt.
5 min
2.
Combine brown sugar, mirin, soy sauce, and vinegar in a small saucepan. Transfer 1/4 cup mixture to a large resealable plastic bag. Working one at a time, slice chicken thighs in half lengthwise. Add to bag with marinade and massage marinade into chicken. Chill at least 2 hours or up to 12 hours.
15 min
3.
Meanwhile, bring remaining marinade to a simmer over medium-high heat and cook until reduced by half and slightly thickened (just shy of syrupy), 8-10 minutes. Remove glaze from heat.
10 min
4.
Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Oil grates. Thread chicken onto 6-8 skewers, folding and piling onto itself to form a compact shape. Season lightly with salt and grill over direct heat, turning every minute or so, until browned and beginning to char in spots, about 4 minutes. Move to cooler side of grill and continue to grill, basting lightly with glaze and turning every 30 seconds or so, until cooked through and coated with glaze, about 5 minutes longer. Serve chicken topped with sesame-citrus sprinkle.
20 min
5.
Glaze can be made 12 hours ahead. Let cool; cover and chill. Bring to room temperature before using.

Ingredients

•2 tablespoons toasted white and/or black sesame seeds

•1 tablespoon thinly sliced chives

•1 teaspoon Aleppo-style pepper or other mild red pepper flakes

•½ teaspoon finely grated lemon zest

•1 teaspoon Kosher salt

•⅓ cup light brown sugar

•⅓ cup mirin

•⅓ cup soy sauce

•¼ cup unseasoned rice vinegar

•1¼ pounds skinless boneless chicken thighs

•2 tablespoons vegetable oil

•1 teaspoon Kosher salt

•8 pieces metal skewers

Cooking Instructions

Mix sesame seeds, chives, Aleppo-style pepper, and lemon zest in a small bowl to combine; season with salt.

5 min

Combine brown sugar, mirin, soy sauce, and vinegar in a small saucepan. Transfer 1/4 cup mixture to a large resealable plastic bag. Working one at a time, slice chicken thighs in half lengthwise. Add to bag with marinade and massage marinade into chicken. Chill at least 2 hours or up to 12 hours.

15 min

Meanwhile, bring remaining marinade to a simmer over medium-high heat and cook until reduced by half and slightly thickened (just shy of syrupy), 8-10 minutes. Remove glaze from heat.

10 min

Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Oil grates. Thread chicken onto 6-8 skewers, folding and piling onto itself to form a compact shape. Season lightly with salt and grill over direct heat, turning every minute or so, until browned and beginning to char in spots, about 4 minutes. Move to cooler side of grill and continue to grill, basting lightly with glaze and turning every 30 seconds or so, until cooked through and coated with glaze, about 5 minutes longer. Serve chicken topped with sesame-citrus sprinkle.

20 min

Glaze can be made 12 hours ahead. Let cool; cover and chill. Bring to room temperature before using.