Ingredients

The following ingredients have 4 Servings
  • 2 pounds boneless skinless chicken (cut into chunks)
  • 2 tablespoons vegetable oil
  • ¼ cup onion (minced)
  • 8 cloves garlic (minced)
  • 2 tablespoons fresh ginger (grated)
  • ¾ cup ketchup
  • ½ cup brown sugar
  • ½ cup soy sauce
  • 2 tablespoons cider vinegar
  • 1 tablespoon sesame oil
  • ¼ teaspoon red pepper flakes
  • Bamboo or metal skewers

Instruction

  • If using bamboo skewers, soak skewers in water for at least 20 minutes. This will prevent the skewers from burning on the grill.
  • Heat vegetable oil in medium saucepan. Add onions and saute until soft and translucent, about 7 minutes.
  • Add garlic and ginger and saute until fragrant, about 1 minute.
  • Add remaining ingredients and simmer for 10 minutes; Remove from heat and cool sauce completely. (This step can be completed 1-2 days ahead of time.)
  • Place chicken in a resealable bag and pour half of the sauce over chicken; reserve remaining sauce for basting.
  • Close bag and knead to ensure all chicken is coated in sauce. Refrigerate for 6 hours to overnight.
  • Remove chicken from marinade and throw marinade away.
  • Thread chicken onto the skewers.
  • Spray grill lightly with cooking spray and preheat grill on medium high.
  • Place chicken on grill and grill until well browned on one side, about 5 – 7 minutes.
  • Turn chicken and baste with sauce.
  • Grill another 5 to 7 minutes. Turn and baste again.
  • Continue grilling until well caramelized and the internal temperature reaches 160 degrees.
  • Remove chicken and serve with reserved sauce.