Let’s be honest: chicken breast is the undisputed king of our tables, but too often it ends up being served the same old way. If you’re looking for an original idea, these Sweet and Sour Marinated Chicken Skewers are the perfect solution to revolutionize dinner without spending hours at the stove! If you also want to avoid the usual dry or boring dish, this recipe will become your new ace in the hole.
These skewers are proof that with just 4 basic ingredients you can create a gourmet dish.
The secret lies in the glaze: the encounter between the umami of soy sauce and the enveloping sweetness of honey creates an irresistible sweet and sour contrast that seals in the juices, leaving the meat incredibly tender.
It’s a “smart” and minimalist preparation, perfect for those who come home late but don’t want to miss out on a tasty dish.
In less than 15 minutes, you’ll bring to the table an oriental aroma enhanced by the crunchy touch of sesame seeds. A colorful, healthy dish so beautiful to look at that it will make a splash even at a dinner with friends.
And how do you usually cook chicken breast? Do you have a secret marinade or do you prefer more traditional cooking? Write to me below in the comments: I’m very curious to discover your variations and exchange some cooking tips!
See you soon with the next recipe, Ana Amalia!
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making Sweet and Sour Marinated Chicken Skewers
- 14 oz chicken breast
- 4 tablespoons honey
- 4 tablespoons soy sauce
- 1/4 cup extra virgin olive oil
- to taste sesame seeds
Preparation of Marinated Chicken Skewers
1- Cutting and Marinating: Begin by cutting the chicken breast into regular cubes (about 1 inch per side).
In a large bowl, mix the extra virgin olive oil, soy sauce, and honey well. Immerse the chicken cubes in the marinade and let them soak for a few minutes (if you have time, even 1 hour in the fridge covered).
2- Composition: Thread the chicken pieces onto wooden or metal skewers, trying not to pack them too tightly together to ensure even cooking.
3- Cooking: Heat a non-stick pan (you can brush it with a little leftover marinade).
Place the skewers and cook them for 4 or 5 minutes per side. The honey will create a delicious caramelized crust.
4- Finishing: Once ready, remove them from the heat and, while still hot and shiny, generously sprinkle them with sesame seeds.
Extra Tip: If you have leftover marinade in the bowl, you can reduce it in a saucepan for a couple of minutes until it becomes a thick glaze to brush on the skewers just before serving!
Storage, tips, and variations for Sweet and Sour Marinated Chicken
In the fridge: If there are leftovers, you can store the skewers in an airtight container for 1-2 days at most. I recommend reheating them in a pan with a drop of water or marinade to restore the meat’s tenderness.
In the freezer: You can freeze the chicken breast already cut into cubes and immersed in the marinade (in a food bag). This way, when you decide to defrost them, the meat will already be perfectly flavored and ready to be skewered and cooked!
In the freezer: You can freeze the chicken breast already cut into cubes and immersed in the marinade (in a food bag). This way, when you decide to defrost them, the meat will already be perfectly flavored and ready to be skewered and cooked!
Long marination: If you have the opportunity, let the chicken rest in the honey and soy mixture for about 30-60 minutes in the refrigerator. This will make the meat fibers even more tender and juicy.
Watch the heat: Honey tends to burn quickly. Cook them over medium heat: you will achieve an amber and shiny glaze without the risk of that bitter burnt aftertaste.
Wooden skewers: If using wooden ones, soak them in cold water for 10 minutes before using; this will prevent them from charring or burning during pan cooking.
Wooden skewers: If using wooden ones, soak them in cold water for 10 minutes before using; this will prevent them from charring or burning during pan cooking.
A spicy touch: If you love strong flavors, add a pinch of fresh chili or Sriracha sauce to the marinade.
Citrus aromas: Replace a tablespoon of oil with some lime juice or freshly grated ginger for an incredible burst of freshness.
Crunchy version: In addition to sesame, you can add some toasted peanut crumbs for an even stronger nod to Thai cuisine.
Alternate vegetables: For a complete one-dish meal, alternate the chicken cubes with pieces of red bell pepper or red Tropea onion: the sweet and sour harmonizes beautifully with these vegetables!
Sweet and Sour Marinated Chicken Skewers – Other recipes
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FAQ (Questions and Answers)
Can I use chicken thighs instead of breast?
Absolutely yes! In fact, thighs are slightly fattier and remain even juicier. Just remember to thoroughly remove the skin and bone before cutting them into cubes.
What can I use instead of honey?
If you prefer an alternative, maple syrup is perfect to maintain the sweet and sour effect. Alternatively, you can use brown sugar, making sure to dissolve it well in the marinade.
Can the skewers be cooked in the oven or air fryer?
Certainly! In a ventilated oven at 392°F for about 12-15 minutes, turning them halfway through cooking. In an air fryer at 374°F for about 10-12 minutes. However, keep in mind that in the pan the glaze remains shinier and less dry.
Is soy sauce too salty, do I need to add salt?
Generally no. Soy sauce is already very salty, so I recommend not adding extra salt to the marinade. You can always add a pinch at the end of cooking after tasting them.
What type of honey is best to use?
A honey with a neutral flavor such as acacia or wildflower is ideal. Avoid overly aromatic honey (such as chestnut) as its bitter aftertaste could overpower the delicate flavor of the chicken.
Herbs: yes or no?
In this recipe, the rule of “less is more” prevails. My advice: If you want to keep the flavor profile clean and oriental, Mediterranean herbs like rosemary or sage are to be avoided as they would overpower the delicacy of sesame and soy.
The aromatic alternative: Instead of herbs, try grating some lime or lemon zest into the marinade. You’ll get that incredible aroma without weighing down the taste.
