Grilled Asian Chicken Kabobs
Marinated cubes of chicken breast in a simple Asian inspired sauce that also doubles as a glaze. Sweet. Sticky. Spicy. Salty. Melt-in-your-mouth bites of tender chicken, these Grilled Asian Chicken Kabobs are little skewers of flavor-packed heaven!
- 2 pounds chicken breast, cut into 1" cubes
- 2 green onions, thinly sliced
- 2 teaspoons sesame seeds
Asian Marinade and Sauce
- 1 cup soy sauce
- 2/3 cup brown sugar
- 1/2 cup honey
- 2 tablespoons rice wine vinegar
- 2 tablespoons ginger, fresh grated
- 1.5 tablespoon sesame oil
- 4 cloves garlic, finely minced
- 1/2 teaspoon crushed red pepper flakes
In a small sauce pan, whisk together the marinade ingredients.
Bring the marinade to a low boil and simmer for 5 minutes.
Let the marinade cool, or chill, to almost room temperature.
Combine HALF of the marinade / sauce with the cubed chicken in a mixing bowl or ziplok bag.
Refrigerate the marinating chicken for 30 minutes or up to 4 hours.
Thread the chicken pieces on skewers.
Grill on indirect heat with the lid down for about 15 minutes, brushing several times with the half of the marinade/sauce that was not used on the raw chicken to marinate it.
The last minute or two of cook time, rotate the chicken kabob skewers over the flame to caramelize the glaze.
Cook JUST until no pink remains in the center of the chicken or until the center reaches the temperature of 160 degrees.
Remove from the grill and garnish with the green onion slices and the sesame seeds
Chicken tenderloins or cubed, boneless and skinless thighs may be substituted for cubed chicken breasts. Marinate for the same amount of time as specified for breast meat.
If using bamboo or wooden skewers, make sure to soak them in water for at least 15 minutes so they don’t burn on the grill.
Calories: 412kcal | Carbohydrates: 51g | Protein: 36g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 97mg | Sodium: 2347mg | Potassium: 706mg | Fiber: 1g | Sugar: 48g | Vitamin A: 95IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 2mg