In a large mixing bowl, whisk together the vegetable oil, brown sugar, soy sauce, garlic, rice vinegar, ginger, and sesame oil until smooth and well combined. This marinade is where all the flavor happens, so make sure it’s nicely blended.

Add the cubed chicken to the bowl of marinade. Toss until the chicken is fully coated. Cover and marinate in the fridge for at least 30 minutes. If you’ve got the time, overnight is even better for richer flavor.

If using wooden skewers, soak them in water for 20–30 minutes to prevent burning on the grill. Thread the marinated chicken pieces onto the skewers, alternating with optional red onions or bell peppers for added color and crunch.

Preheat your grill or grill pan to medium heat. Once hot, place the skewers on the grill and let them cook undisturbed for 4–5 minutes per side. Rotate until the chicken is evenly charred and cooked through, reaching an internal temperature of 165°F.

Once off the grill, sprinkle the skewers with sesame seeds and chopped green onions. Serve immediately while hot, with your favorite side dishes.