Photo of Honey-ginger chicken thighs by WW

Honey-ginger chicken thighs

PersonalPoints™ per serving
Total Time
34 min
14 min
20 min
These Asian chicken skewers are versatile—they can easily be served at lunch or dinner with rice or on a serving platter as an appetizer. They are delicious on their own, but if you’d like to serve them with a dipping sauce, this one is excellent with these skewers as well as grilled chicken, vegetables, or shrimp or served with roasted sweet potatoes wedges. Mix together 1/4 cup hoisin sauce, 2 Tbsp orange juice, 2 tsp honey, and 1/8 tsp spicy mustard in a small bowl. Sprinkle with 1 tsp minced fresh chives just before serving. This yields about 6 tablespoons total.


Ginger root

2 Tbsp, freshly grated, or less to taste

Garlic clove(s)

2 medium clove(s), minced

Hoisin sauce

½ cup(s)

Orange juice

¼ cup(s)

Low sodium soy sauce

2 Tbsp

Black pepper

¼ tsp

Uncooked skinless boneless chicken thigh(s)

1 pound(s), cut into 36 chunks


2 tsp

Uncooked scallion(s)

1 Tbsp, fresh, minced (for garnish)


  1. In a medium glass bowl, combine ginger, garlic, hoisin sauce, orange juice, soy sauce and pepper; add chicken and turn to coat with marinade. Cover bowl and refrigerate for 3 to 4 hours.
  2. When ready to cook, soak 12 wooden skewers in water for 30 minutes (or use metal skewers).
  3. Preheat oven to 375ºF. Line a roasting pan with aluminum foil to catch drippings; place a wire rack over prepared pan.
  4. Remove chicken from marinade; reserve marinade. Thread 3 pieces of chicken onto each skewer and place on wire rack; cook for 10 minutes.*
  5. Meanwhile, spoon reserved marinade into a small saucepan; stir in honey. Bring to a rolling boil over high heat; boil for at least 1 minute to kill any bacteria.
  6. After chicken has cooked for 10 minutes, remove from oven and generously brush with boiled marinade. Flip skewers and bake until chicken is cooked through, about 10 minutes more. Place on a serving platter and garnish with scallions. Yields 2 skewers per serving.