Honey Ginger Chicken Skewers

I love serving party foods on skewers, it makes it so easy for guests to pick up a skewer of food in one hand while they hold a drink in their other.  These Honey and Ginger Chicken Skewers are easy to make, delicious, and better yet, actually taste best when cold, which makes them perfect for a party!  No need to worry about how to serve these and keep them hot.

Honey-Ginger-Chicken-Skewers-I served these up for my Academy Awards party and they were the biggest hit!  My husband keeps asking me to make these for a weeknight supper.


Honey and Ginger Chicken Skewers
Recipe Type: Hors d’oeuvres
Cuisine: Asian
Author: Chloe Crabtree
Prep time:
Cook time:
Total time:
Serves: 24 skewers
A delicious way to serve chicken for a party. Easy to make on the stovetop
  • 5 Tablespoons of Honey
  • 2 Tablespoons chopped ginger
  • 3 Tablespoons of Balsamic Vinegar
  • 1/2 Cup of Olive Oil
  • 3 boneless, skinless chicken breasts sliced thin
  • 2 Tablespoons of Olive Oil
  • Sesame seeds for garnish
  • Additional Honey for serving
  • Bamboo skewers soaked in water
  1. Cut your chicken breasts into thin strips.
  2. Place the chicken strips into a zip-top bag.
  3. Mix your first four ingredients together well and pour it into the bag.
  4. Put this into the refrigerator and let it marinate overnight.
  5. Take each strip of chicken out and thread each one onto a skewer.
  6. Put the 2 tablespoons of olive oil in a skillet and cook your chicken in it over high heat. Make sure you turn the skewers so that the chicken cooks on each side. You can probably cook about 6 skewers at one time. When finished, sprinkle the chicken with sesame seeds. Refrigerate, and then serve cold with a dish of honey for dipping.

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  1. This sounds like a good recipe, I had never seen one that suggests to chill and serve cold.
    Thanks for sharing with The Oh My Heartsie Girls WW this week.

    Have a great week, Karren

  2. Hey there… I’m wanting to try this but the title has ginger but there is no ginger in the recipe? Where does the ginger come in please?

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