Casual Chicken and Broccoli Skewers

Name: Casual Chicken and Broccoli Skewers
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Asian-Inspired
Ingredients: 1¼ lb (570 g) boneless, skinless chicken thighs, patted dry, cut into 1½-inch (4 cm) cubes; 4 cups (400 g) fresh broccoli, cut into florets about 1½ inches (4 cm) across; 3 tbsp (45 ml) soy sauce; 1 tbsp (10 g) fresh ginger, peeled and minced; 2 clove garlic cloves, minced; 2 tbsp (30 ml) neutral oil (vegetable, canola, or sesame); 1 tbsp (15 ml) rice vinegar or lime juice; 1 tsp (7 g) honey; to taste kosher salt; to taste freshly ground black pepper; 2 stalk scallions (green onions), thinly sliced, for garnish (optional); 1 tsp (5 g) sesame seeds (optional)

From the MyKitchenBank Kitchen

Tender grilled chicken thighs and crispy-edged broccoli florets on skewers, brushed with a simple ginger-garlic glaze. These come together quickly with pantry staples and cook in about 12 minutes over medium-high heat. Perfect for weeknight dinners, meal prep, or casual outdoor gatherings.

Prep: 15 min
Cook: 12 min
Wait: 5 min
Total: 32 min
Makes: 4 skewers (serves 4 as a main course)

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Steps

Before you start

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning
Preheat your grill to medium-high heat (about 400°F / 200°C)
Pat the chicken dry before seasoning so it will brown properly

1
Make the glaze
- In a small bowl, whisk together the soy sauce, minced ginger, minced garlic, oil, rice vinegar, and honey.
- Taste and adjust the balance—it should be savory with a slight sweet and tangy note.
- Set aside.
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Tip: Make the glaze while the grill preheats to save time.
2
Season the chicken
- Pat the chicken cubes dry with paper towels.
- Toss them in a bowl with a pinch of salt and pepper.
- This helps them brown evenly on the grill.
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Tip: Don't oversalt at this stage; the soy sauce glaze adds plenty of salt.
3
Assemble the skewers
- Thread the seasoned chicken cubes and broccoli florets onto the two soaked skewers, alternating between chicken and broccoli.
- Leave a small gap between pieces so heat can circulate.
- You'll have about 4–5 chicken pieces and 5–6 broccoli florets per skewer.
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Tip: If using wooden skewers, insert them through the florets from the thick stem end to avoid breaking them.
4
Grill the skewersOven 400°F / 205°C
- Place the skewers on a preheated grill over medium-high heat (about 400°F / 200°C).
- Grill for 5–6 minutes without moving them, until the chicken has good browning and grill marks appear.
- The broccoli edges should begin to char.
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Ready when: Chicken is golden brown with grill marks; broccoli edges are charred
Tip: Resist the urge to move the skewers—letting them sit builds color and flavor.
5
Brush with glaze and turn
- Brush the browned side of both skewers generously with half the glaze.
- Use tongs to carefully turn them over.
- Grill for another 5–6 minutes until the chicken is cooked through (no pink inside) and the new side is browned.
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Ready when: Chicken is opaque throughout with no pink; an instant-read thermometer reads 165°F (74°C)
Tip: If the glaze starts to burn, move the skewers to a cooler zone of the grill.
6
Final glaze and rest
- Brush the cooked skewers with the remaining glaze on both sides.
- Transfer them to a clean plate and let rest for 5 minutes.
- The glaze will set slightly as they cool, and the residual heat continues to cook the chicken through.
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Tip: Resting is short but important—it keeps the chicken juicy rather than dry.
7
Garnish and serve
- If desired, scatter the sliced scallions and sesame seeds over the skewers.
- Serve warm with steamed rice, noodles, or a simple salad.
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Tip: The optional garnishes add freshness and visual appeal but aren't essential.

Good to know

Tips

Chicken thighs stay juicier than breast meat on the grill because they have more fat; they also forgive slight overcooking, making them ideal for casual weeknight cooking.
If you don't have a grill, use a grill pan over medium-high heat on the stovetop or roast the assembled skewers in a 425°F (220°C) oven for 15–18 minutes, turning halfway and brushing with glaze as directed.
Cut all chicken and broccoli pieces to roughly the same size so they cook evenly and finish at the same time.
The glaze can char quickly if your grill runs hot; if this happens, brush it on only in the last minute or two, or move the skewers to indirect heat once they're browned.

Make ahead

The glaze can be made up to 2 days ahead and stored in an airtight container in the fridge. The chicken and broccoli can be prepped (cubed and cut) up to 4 hours ahead and refrigerated in separate containers. Assemble and grill just before serving for the best texture.

Storage & reheating

Leftovers keep refrigerated in an airtight container for up to 3 days. Reheat gently on a grill pan or in a 350°F (175°C) oven for 5–7 minutes until warmed through. Do not microwave, as this will dry out the chicken. These skewers are best eaten fresh but are still pleasant cold as a salad topper or lunch bowl the next day.

Substitutions

boneless, skinless chicken thighs → boneless, skinless chicken breasts. Use about 1 lb (450 g) chicken breasts; they cook slightly faster (4–5 minutes per side) but dry out more easily, so watch carefully and avoid overbrushing the glaze on repeated turns.
fresh broccoli → bell peppers, zucchini, or baby bok choy. Cut peppers and zucchini into 1½-inch (4 cm) pieces; bok choy can stay whole or halved. All cook in roughly the same time as broccoli.
rice vinegar or lime juice → lime juice, white vinegar, or apple cider vinegar. Lime juice adds brightness; white vinegar is more neutral; apple cider is slightly sweet. Use the same amount.
honey → brown sugar or maple syrup. Use the same amount. Brown sugar adds a subtle molasses note; maple syrup is deeper and more forgiving if you slightly overheat the glaze.