These barbecued chicken skewers are marinated in a Korean-inspired mixture of soy sauce, honey and rice vinegar.

Yield: Makes 6.



  • ​6 green onions
  • 1/2 cup liquid honey
  • 1/2 cup rice vinegar
  • 1/4 cup soy sauce
  • 2 tbsp finely chopped fresh ginger
  • 4 cloves garlic, finely chopped
  • 2 tsp sesame oil
  • 6 boneless skinless chicken thighs
  • 6 bamboo skewers


  1. For each green onion, cut root end into two 2 inch pieces; reserve remaining top portion for another use. There should be 12 green onion pieces; set aside.
  2. To prepare marinade, whisk together honey, vinegar, soy sauce, ginger, garlic and oil. Pour half of marinade into a large heavy zip-lock plastic bag; refrigerate remaining half of marinade to make basting sauce. Add green onion pieces and chicken to bag; squeeze bag to coat green onion pieces and chicken with marinade. Seal bag and place on a plate. Refrigerate for at least 2 hours or up to 6 hours.
  3. Soak skewers in hot water for 30 minutes.
  4. Meanwhile, to prepare basting sauce, place reserved marinade in a small non-reactive saucepan. Bring to a boil over medium heat.
  5. Reduce heat and simmer, stirring, until marinade is reduced by half, about 8 - 10 minutes. Remove from heat and set aside.
  6. Preheat natural gas barbecue on medium heat for 10 - 15 minutes.
  7. Remove green onion pieces and chicken from marinade; discard marinade. Thread 1 chicken thigh onto each soaked skewer, accordion fashion, placing a green onion piece inside two of its curves. Ensure skewer pierces both chicken and green onion pieces.
  8. Grill chicken skewers, basting with basting sauce, until chicken is cooked through, about 10 - 12 minutes per side.
Nutritional analysis per skewer: 204 calories, 7 g fat, 14.4 g protein, 21.4 g carbohydrate, 0.4 g fibre, 529 mg sodium