Grilled Honey Garlic Asian Chicken Kabobs

I love grilling, and these Kabobs are on of the best things to come off of the grill this Summer!  The chicken marinates in a delicious concoction that is sweet and spicy with a little kick of ginger and garlic.  Once grilled, they get basted with some more sauce boosting the flavor of these even more!  

These are a family favorite! One of those "unicorn" meals that everyone loved and wanted more of!! 

We love eating these with rice and broccoli, with some extra sweet and spicy sauce on the side and a little soy sauce for drizzling over the rice.  

Grilled Honey Garlic Asian Chicken Kabobs

modified from  Damn Delicious

Ingredients:
1/4 cup oyster sauce
2 tablespoons ketchup
2 tablespoons honey
2 tablespoons of PF CHANGS Sweet Chili Sauce 
1 tsp Dijon mustard
3 cloves garlic, minced
2 teaspoons freshly grated ginger
2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks*
1 1/2 tablespoons canola oil
Kosher salt and freshly ground black pepper, to taste
2 green onions, thinly sliced
1/2 teaspoon toasted sesame seeds, optional

Directions:
In a medium bowl, combine oyster sauce, ketchup, honey, sweet chili sauce, mustard, garlic, ginger and 1 tablespoon water. Reserve 1/3 cup and set aside.
In a gallon size Ziploc bag or large bowl, combine oyster sauce mixture and chicken; marinate for at least 2 hours to overnight, up to 8 hours, turning the bag occasionally. Drain the chicken from the marinade.
Thread chicken onto skewers. Brush with canola oil; season with salt and pepper, to taste.
Preheat grill to medium heat.
Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes. Brush skewers with reserved oyster sauce mixture, cooking for an additional 1-2 minutes.
Serve immediately, garnished with green onions and sesame seeds, if desired.

*chicken breasts can also be used