The Sea Salt

Southern California Surfing Food

Asian Chicken and Mushroom Skewers with Hoisin Glaze

Leave a comment

Are you tired of those old onion, pepper and steak chunk kabobs? I am.

So boring.

These skewers are super easy, and are bursting with ginger, sesame and garlic flavors.

Plus, a sweet Hoisin glaze at the end to seal in that flavor and caramelize on the outside?

Heck yeah!!

You can’t go wrong.



For Marinade/Glaze:

  • 1/2 cup soy sauce
  • 4 cloves garlic, peeled
  • 2 inches fresh ginger, peeled
  • 4 green onions
    • (only the light green and white parts at the bottom are for the marinade, but not the little roots… yuck) Use the green parts of the scallions to garnish the skewers when they’re done.
  • 1/4 cup cilantro stems (not the leaves)
  • 1/4 tsp red pepper flakes
  • 2 Tbsp sesame oil
  • 1 tsp brown sugar

*Pulse in food processor until mostly smooth. Reserve about 1/4 cup for glaze, and use remaining marinade for the chicken.

For Skewers:

  • 4 chicken breasts (or more, if you want), cut into 1.5 inch pieces
  • 8 oz mushrooms (I used Crimini)
  • Bamboo skewers (12-15 or more depending on how much chicken you do)
  • 1/4 cup hoisin sauce (to add to remaining marinade to make glaze)


  1. Soak bamboo skewers in water for at least an hour. (Neat trick: if you grill kabobs a lot, then soak a whole bunch and then freeze what you won’t use so they’re ready for the next time).
  2. In a shallow dish, add the marinade (whatever you have left after the 1/4 cup reserved for the glaze), and add the cut up chicken.
  3. Cover and let marinade for an hour or so in the fridge (or longer).
  4. Alternating between mushrooms and chicken pieces, make the skewers. Don’t be afraid to let the chicken and mushrooms get cozy since they both have delicious flavors and moisture they want to share with each other.
  5. Heat grill to 500 (for my grill, I turn it up as high as it will go and let it preheat about 5-7 mins. When you put the chicken on the grill it it sizzle big time).
  6. While preheating, take the remaining marinade and whisk in Hoisin sauce, which will be your glaze.
  7. After grill has preheated, place the kabobs on the grill and cover. Cook for 3-4 mins.
  8. Turn kabobs and cook for another 2 mins. The chicken should be cooked and have some awesome char marks.
  9. Using a barbeque brush, slather each kabob with the glaze and cover for 1 min.
  10. Turn kabobs and slather other side with glaze. Turn off grill and cover for 1 min.
  11. Garnish with chopped green onions and enjoy!

Asian Chicken Skewers with Hoisin Glaze


Asian Chicken Skewers with Hoisin Glaze

Asian Chicken Skewers with Hoisin Glaze

Asian Chicken Skewers with Hoisin Glaze Asian Chicken Skewers with Hoisin Glaze Asian Chicken Skewers with Hoisin Glaze


Author: The SEA SALT

Cooking and surfing in Southern California

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s