Cooking Instructions:

In a mixing bowl, combine honey, minced garlic, soy sauce, olive oil, and brown sugar to create the marinade. Adjust sweetness and seasoning according to taste. If desired, add black pepper and ginger for extra flavor.

Cut the chicken into bite-sized pieces and add them to the marinade. If using tofu, cut it into cubes and add it as well. Allow the chicken (or tofu) to marinate in the refrigerator for at least 2 hours, preferably 6 to 8 hours or up to a day for maximum flavor.

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Prepare the vegetables by cutting them into chunks that are similar in size to the chicken.

Preheat the grill to medium heat (350-400 degrees Fahrenheit) or preheat the oven to 450°F if baking. If using the oven, line a baking sheet with parchment paper for easy cleanup.

Thread the marinated chicken and vegetables onto the skewers, alternating between chicken and vegetables while leaving space between each piece for even cooking.

Grill the skewers for 12-15 minutes, turning occasionally and brushing with reserved marinade during the last few minutes of cooking. If baking, place the skewers on the prepared baking sheet and bake for 15 minutes, flip them, and bake for an additional 5 minutes, then broil for 2-3 minutes until slightly charred.

Verify the chicken is cooked through by checking that it reaches an internal temperature of 165°F. Once done, remove from heat and sprinkle with sesame seeds and chopped coriander/cilantro before serving.