Sous Vide Chicken Kebabs with Soy, Ginger, Honey & Lime Recipe

Sous Vide Chicken Kebabs with Soy, Ginger, Honey & Lime are the ultimate fusion of flavors, bringing together the tender, juicy texture of sous vide chicken with the bright, zesty taste of soy, ginger, honey, and lime. Cooking the chicken using the sous vide method ensures that each piece is cooked perfectly throughout, while the marinade infuses the meat with delicious, bold flavors. Whether you’re grilling, broiling, or pan-searing, these kebabs will be a hit at your next barbecue or weeknight dinner!

Why You’ll Love Sous Vide Chicken Kebabs with Soy, Ginger, Honey & Lime

Here’s why these kebabs will become your new go-to recipe:

Perfectly Juicy Chicken

The sous vide method ensures that your chicken comes out perfectly cooked every time—moist, tender, and full of flavor. Say goodbye to dry, overcooked chicken!

Bold and Bright Flavors

The combination of soy sauce, ginger, honey, and lime creates a marinade that’s savory, sweet, and tangy all at once. It’s a flavor explosion with every bite!

Customizable

Feel free to add your favorite veggies to the kebabs or swap the chicken for other proteins like shrimp or tofu for a versatile meal.

Minimal Prep Time

Once you’ve marinated the chicken, the sous vide process does most of the work for you, allowing you to relax or focus on other parts of your meal.

Great for Grilling or Broiling

Whether you like to grill or broil your kebabs, this recipe works perfectly for either method. You’ll get that delicious char and smoky flavor on the outside, while the inside stays juicy.

Ingredients

Here’s what you need to make these delicious Sous Vide Chicken Kebabs with Soy, Ginger, Honey & Lime:

Chicken Breasts

Boneless, skinless chicken breasts are perfect for sous vide, providing a tender and juicy texture once cooked.

Soy Sauce

Soy sauce is the base of the marinade, giving the chicken a savory umami flavor.

Fresh Ginger

Freshly grated ginger adds a warm, slightly spicy kick to the marinade that pairs beautifully with the soy and honey.

Honey

Honey adds sweetness to balance the saltiness of the soy sauce and the spiciness of the ginger.

Lime Juice and Zest

The fresh lime juice and zest bring a burst of citrusy brightness to the marinade, elevating the flavors and adding a refreshing contrast.

Garlic

Garlic adds depth and complexity to the marinade, infusing the chicken with its aromatic flavor.

Olive Oil

Olive oil helps to bind the marinade ingredients together and ensures the chicken stays moist during the sous vide process.

Salt and Pepper

Season the chicken with salt and pepper to enhance all the other flavors.

Skewers

Wooden or metal skewers for threading the chicken. If using wooden skewers, soak them in water for about 30 minutes before using to prevent burning.

(Note: Full ingredient measurements are in the recipe card above!)

Instructions

Here’s how to make these flavorful and juicy Sous Vide Chicken Kebabs:

1. Prepare the Marinade

In a bowl, whisk together soy sauce, honey, freshly grated ginger, lime juice, lime zest, minced garlic, olive oil, salt, and pepper. Mix well to combine.

2. Marinate the Chicken

Cut the chicken breasts into bite-sized cubes, about 1-1.5 inches. Place the chicken pieces into a zip-top bag or vacuum-seal bag. Pour the marinade over the chicken, ensuring all pieces are coated. Seal the bag and refrigerate for at least 2 hours, or overnight for more flavor.

3. Preheat the Sous Vide Bath

Preheat your sous vide water bath to 140°F (60°C) for tender, juicy chicken. If you prefer a slightly firmer texture, you can cook the chicken at 150°F (65°C).

4. Cook the Chicken

Once the water bath is ready, place the marinated chicken into the water bath. Make sure the chicken is fully submerged. Cook for 1 to 1.5 hours. The sous vide process will cook the chicken gently, making it incredibly tender.

5. Assemble the Kebabs

After the chicken has finished cooking, remove it from the bag. Thread the cooked chicken pieces onto skewers. You can add vegetables like bell peppers, onions, or zucchini if desired.

6. Sear the Kebabs

To get a crispy, caramelized exterior, heat a grill, broiler, or pan with a little oil. Sear the skewers on medium-high heat for 2-3 minutes per side, or until you get a nice char on the chicken.

7. Serve and Enjoy

Remove the chicken kebabs from the skewers and serve hot! Garnish with fresh cilantro, extra lime wedges, or a drizzle of additional honey for an extra touch of flavor.

Nutrition Facts

Servings: 4
Calories per serving: 300
Fat: 13g
Carbohydrates: 15g
Protein: 32g
Sugar: 12g
Sodium: 780mg

Preparation Time

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes

How to Serve Sous Vide Chicken Kebabs with Soy, Ginger, Honey & Lime

With Rice

Serve the chicken kebabs over a bed of jasmine rice or basmati rice to soak up the flavorful marinade.

With Salad

Pair with a light cucumber or mixed greens salad for a refreshing contrast to the savory kebabs.

With Grilled Vegetables

Grilled vegetables like bell peppers, zucchini, and onions make a great side dish that complements the flavors of the chicken.

Additional Tips

• Make-Ahead: You can marinate the chicken a day in advance and let it sit in the fridge overnight for even more flavor.
• Customize the Marinade: Feel free to add chili flakes, sesame oil, or additional herbs to adjust the flavor profile to your liking.
• Sous Vide Safety: If using a zip-top bag, ensure you remove as much air as possible to prevent the bag from floating during cooking. Vacuum sealing ensures the bag stays fully submerged.

FAQ Section

Q1: Can I use chicken thighs instead of breasts?
A1: Yes, chicken thighs will work well too! Just be sure to adjust the cooking time if needed, as thighs tend to take a little longer to cook fully than breasts.

Q2: Can I cook the chicken kebabs without sous vide?
A2: Yes! If you don’t have a sous vide machine, you can marinate and grill the chicken directly on skewers. Simply grill on medium heat for about 10-12 minutes, turning occasionally.

Q3: Can I make the marinade in advance?
A3: Absolutely! You can make the marinade a few days ahead of time and store it in the fridge. The flavors will develop even further.

Q4: Can I freeze the marinated chicken?
A4: Yes, you can freeze the marinated chicken before cooking. Just place the chicken and marinade in a zip-top bag and freeze for up to 3 months. Thaw before sous vide cooking.

Q5: Can I add vegetables to the sous vide bath?
A5: You can cook vegetables in the sous vide bath as well. However, different vegetables have different cooking times, so it’s best to cook them separately.

Q6: Can I skip the searing step?
A6: The searing step adds flavor and texture to the chicken. However, you can skip it if you prefer. The chicken will still be tender and delicious.

Q7: Can I use a different sweetener besides honey?
A7: Yes, you can use maple syrup, agave, or brown sugar as an alternative to honey for a slightly different flavor.

Q8: What’s the best way to store leftovers?
A8: Store any leftover chicken kebabs in an airtight container in the fridge for up to 3 days. Reheat them in a pan or microwave.

Q9: Can I use a grill instead of sous vide?
A9: Yes, you can skip the sous vide and go straight to grilling. Just marinate the chicken and grill it over medium heat until cooked through.

Q10: How do I know when the chicken is fully cooked?
A10: For sous vide, the chicken will be perfectly cooked at 140°F (60°C). If using a thermometer for grilling or pan-searing, the chicken should reach an internal temperature of 165°F (74°C).

Conclusion

Sous Vide Chicken Kebabs with Soy, Ginger, Honey & Lime are a perfect balance of sweet, savory, and tangy flavors, with the added benefit of tender, juicy chicken. Whether you’re cooking for a weeknight meal or a special gathering, these kebabs are sure to impress. The sous vide method guarantees perfectly cooked chicken every time, and the marinade infuses every bite with delicious flavors. Enjoy!

Print