1/4 cup oyster sauce
2 tablespoons ketchup
2 tablespoons honey
2 tablespoons chili garlic sauce
1 tablespoon 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
In a medium bowl, combine oyster sauce, ketchup, honey, chili garlic sauce, Dijon, 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.