This is the Chicken Kabob selection from Vrghr's Saturday grilling "Kabobery".

Wuffy went with chicken thighs, as they tend to remain more juicy and tender when grilled 'kabob style', where the large surface area to meat ratio tends to promote drying things out.

Wuff did a lot of browsing around the net in selecting ingredients to the sauce. As a result, these have a wonderfully complex flavor that favors a wide variety of Asian influences. Soy, ginger, oyster, hoisin, garlic, and sesame are prominent. Honey brings some sweetness, and Sriracha adds a nice kick of heat.

The sauce "glazed up" nicely for a bit of shine on the surface. And a sprinkle of toasted sesame seeds and bias-cut scallions dressed up the presentation, while the seeds added a bit of texture, flavor, and crunch.

This ought to be good for folks on a "Keto" diet, though some of the ingredients do have some added sugar. Folks avoiding glutan may want to substitute Liquid Aminos for the Soy, and check the labels on their Oyster and Hoisin sauce for acceptability.

Wuff is really happy with how these turned out, and his guests devoured every bite of these!

NOTE - Don't worry about basting with the marinade the raw chicken was in; cooking it on the stove later until it reduces slightly will take care of any "naughty" bugs that might have come in from the raw chicken. And the heat from the grill will keep it that way.

Ingredients:
4-6 Chicken Thighs (or Breasts)
1/2 C soy sauce
1/3 C Chinese rice wine (or dry white wine)
2 Tablespoons oyster sauce
2-3 Tablespoons honey
2 Tablespoons Hoisin Sauce
1 Tablespoon Ginger Paste
1 Tablespoon toasted sesame oil
1/2 Lime Juiced w/lime zest
2-4 teaspoons Sriracha Sauce (or other hot sauce) (adjust according to your heat preference. Wuff used 1 TBS)
1/4 teaspoon white pepper

Toasted Sesame Seeds (garnish)
3-4 Scallions, sliced on bias (1/3 for garnish)

Directions:
Reserve 1/3 of the sliced scallions for garnish, along with the Sesame Seeds.

Place all remaining ingredients in a small sauce pan and heat, stirring until all are combined. Cool while slicing up the chicken

Slice chicken into small strips. Add chicken to a 1 quart zip top bag and pour in the marinade

Refrigerate overnight

Pour everything into a medium bowl. Fish out the chicken parts and place them on the skewers

Heat the remaining marinade in a small sauce pan until it comes to a light simmer. Cook untill slightly reduced and somewhat thickened

(You may want to oil your grill grates, as this sauce is a bit sticky) Grill the kabobs on a medium-low grill (the glaze will char under high heat due to the sugars), basting with the sauce and turning a couple times, until the sauce is shiny and the edges are a bit charred

Remove to serving plate, baste one last time with the sauce, sprinkle with sesame seeds and remaining scallions and serve

IDEVOUR!