Grilled Sesame Chicken Skewers with Ginger-Scallion Rice Recipe

If you love the comforting flavors of Chinese-American takeout, these Grilled Sesame Chicken Skewers with Ginger-Scallion Rice are a must-try. Bright sesame and ginger notes combined with tender grilled chicken make this an ideal summer dinner—easy to prep ahead, quick on the grill, and perfect for weeknights or casual gatherings.

Grilled Sesame Chicken Skewers with Ginger-Scallion Rice

This recipe adapts classic sesame chicken flavors for the grill. A quick sesame-sweet marinade infuses boneless chicken thighs, which are threaded onto skewers and finished with a glossy brush of sauce. The rice is aromatically toasted with ginger and scallions for a fragrant bed that complements the skewers. The recipe is make-ahead friendly—prepare the sauce and marinate the chicken the night before for minimal work on cooking day.

Ingredients

• 1/4 cup coconut aminos
• 2 tablespoons ketchup
• 1 tablespoon rice vinegar
• 1 teaspoon fish sauce (optional; see FAQs)
• 2 teaspoons toasted sesame oil
• 1/2 teaspoon tapioca starch (or arrowroot/cornstarch)
• 1/4 cup chicken broth
• 1 tablespoon avocado oil (plus 2 tablespoons for the rice)
• 4 garlic cloves, minced (2 for the sauce, 2 for the rice)
• 2 teaspoons freshly grated ginger (divided: 1 tsp for sauce, 1 tsp for rice)
• 1/4 teaspoon crushed red pepper flakes
• 2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch cubes (about 6–8 thighs)
• 1 teaspoon kosher salt (for the chicken)
• 1/2 teaspoon freshly ground black pepper
• 1 cup thinly sliced green onions, divided (reserve dark green tops for garnish)
• 1 cup white jasmine rice
• 1 3/4 cups chicken or vegetable broth (for cooking rice)
• 1 1/2 teaspoons kosher salt (for rice)
• 1 teaspoon toasted sesame seeds, for serving
• 8 (10-inch) wooden skewers, soaked in water before grilling

Step-by-step Directions

1. Make the sauce

Whisk together the coconut aminos, ketchup, rice vinegar, fish sauce (if using), toasted sesame oil, tapioca starch, and chicken broth in a small bowl until smooth. Set aside while you cook the aromatics.

2. Cook the aromatics and finish the sauce

Heat 1 tablespoon avocado oil in a small saucepan over medium heat. Add 2 cloves minced garlic, 1 teaspoon grated ginger, and the crushed red pepper flakes. Sauté, stirring, for about 1 minute until fragrant but not browned. Pour in the coconut-amino mixture and cook, stirring frequently, until the sauce thickens slightly, about 3–4 minutes. Remove from heat and let the sauce cool to room temperature.

3. Marinate the chicken

In a large bowl, season the chicken cubes with kosher salt and black pepper. Add 1/4 cup of the cooled sauce to the chicken, toss to coat, cover, and refrigerate for at least 1 hour or overnight. Reserve the remaining sauce for brushing after grilling.

4. Prepare the skewers and start the rice

About 20–30 minutes before grilling, soak wooden skewers in water to prevent burning. Heat 2 tablespoons avocado oil in a medium pot over medium heat. Add the remaining 2 cloves minced garlic, 1 teaspoon grated ginger, and 3/4 cup of the sliced green onions (white and light green parts). Sauté 1–2 minutes until fragrant.

5. Toast and cook the rice

Add the jasmine rice to the pot and stir for about 3–4 minutes until the rice is lightly toasted and fragrant. Stir in 1 1/2 teaspoons kosher salt and 1 3/4 cups broth. Bring to a boil, then reduce heat to low, cover with a tight-fitting lid, and simmer for 15 minutes. Remove from heat and let the rice steam, still covered, for 10 minutes. Fluff with a fork and gently fold in the remaining green onion greens before serving.

6. Grill the skewers

While the rice finishes, preheat your grill to medium-high (about 400°F). Thread the marinated chicken onto the soaked skewers, leaving small gaps between pieces for even cooking. Grill the skewers, covered, for 8–10 minutes, turning every 3–4 minutes so they char evenly and reach an internal temperature of 165°F. Transfer to a tray when cooked.

7. Finish and serve

Brush the reserved sauce over the hot skewers on all sides, allowing the glaze to caramelize slightly from the residual heat. Garnish with thinly sliced green onion tops and toasted sesame seeds. Serve the skewers over the ginger-scallion rice and enjoy immediately.

Recipe Notes & FAQs

Serving Suggestions and Variations

These skewers pair beautifully with the ginger-scallion jasmine rice. For a lower-carb or Whole30-friendly option, serve over cauliflower rice or a simple green salad. You can also swap chicken thighs for chicken breast pieces if you prefer leaner meat, though thighs remain juicier on the grill.

Recipe Information

• Prep time: about 25 minutes (plus marinating)
• Cook time: about 55 minutes
• Marinating time: 1 hour to 24 hours (recommended 2–2.5 hours for best flavor)
• Serves: 4

Nutrition (approximate per serving)

Calories: 600 kcal • Carbohydrates: 47 g • Protein: 49 g • Fat: 23 g • Sodium: high (adjust to taste)

Nutrition information is an estimate and should be used as a guideline only.

Photography and styling by Eat Love Eats.