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Recipe Card
ingredients
- 3 pounds boneless chicken thighs, sliced `
- 1/2 cup Red Gold Folds of Honor Ketchup
- 1/2 cup brown sugar
- 5 tablespoons soy sauce
- 10 garlic cloves, minced
- 2 tablespoons fish sauce
- 1 tablespoon oyster sauce
- 1 tablespoon vinegar
- 1 tablespoon Worcestershire sauce (optional)
Method
Step 1
Soak 5 wooden skewers in water for 10-20 minutes.
Step 2
Slice your chicken thighs into 3 strips the long way, and make 4 cuts horizontally. Each thigh should provide 12 pieces for the skewers.
Step 3
Mix together the marinade by combining Red Gold Folds of Honor Ketchup, brown sugar, soy sauce, garlic, fish sauce, oyster sauce, vinegar, and Worcestershire sauce (if using) together in a medium bowl. Set aside ~6 tablespoons for basting. Add the rest of the marinade to the chicken and marinate for 10 minutes or up to overnight.
Step 4
Skewer the chicken by packing tightly to prevent meat from drying out.
Step 5
Preheat a grill to medium high, and use a brush to apply olive oil to the grates to prevent sticking.
Step 6
Place chicken skewers on the grill and turn every 2 minutes or so to prevent burning. Baste the chicken with the reserved marinade after each flip.
Step 7
Cook for 10-15 minutes until the internal temperature reaches 165°F. Remove from grill and serve immediately.