Do you enjoy entertaining during the Summer months, but find yourself stuck in the kitchen preparing the meal? My Asian Chicken Kabobs Recipe is about to change that with it’s simple, flavorful marinade and fresh ingredients perfect for grilling, which is key for me because over at The NY Melrose Family my husband is in charge because he’s the grill master. If you’re anything like me, you’ll find yourself with plenty of time to socialize and enjoy yourself at your next barbecue or get together.
Asian Chicken Kabobs Recipe:
The first thing you want to do is to make the Asian marinade for the chicken at least two hours before you plan on grilling. I combine all of my ingredients in a mixing bowl and then pour it into a gallon size ziplock bag. This way I’m sure that all of the bite size pieces of chicken are soaking up the marinade, while they are in the refrigerator.
While the marinade is working it’s flavorful magic you can enjoy your company and even grab a glass of Strawberry Punch. Once you are just about ready to grill, cut up the fresh vegetables and fruit for the skewers. We like to use red bell peppers, onions and pineapple, but feel free to change the vegetables to your favorite or whatever you were able to find at the local farmer’s market.
One tip to keep in mind is that if you are using bamboo skewers, you want to soak them in water for about 30 minutes before you use them. This way they don’t catch on fire on the grill. We use our metal skewers for our Asian Chicken Kabobs and save the bamboo skewers for our Lime Tequila Shrimp Kabobs. There’s just something about shrimp and bamboo skewers that seem to go together.
The great thing about this Asian Chicken Kabobs Recipe is that the marinade works well for other types of meat as well. You could always leap for a different type of kabob altogether as well. My Steak Bites Shish Kabobs are out of this world so be sure to check that out, if you’re looking for a great steak marinade. A great healthy side to have with these kabobs are Roasted Asparagus, which can also be adjusted to be grilled as well.
Jenny is a wife, mother, teacher and blogger. She and her husband of 7 years are raising two girls, a toddler and newborn, an hour outside of NYC. Jenny shares crafts, recipes, diy and party planning projects over at The NY Melrose Family.
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- 1/4 cup soy sauce
- 1/4 cup teriyaki sauce
- 4 tablespoons sesame oil
- 2 tablespoons honey
- 3 teaspoons fresh grated ginger root
- 2 cloves garlic minced
- 4 chicken breasts cut into bite size pieces
- pineapple cut into chunks
- red bell pepper cut into chunks
- onion cut into chunks
In a small bowl combine the soy sauce, teriyaki sauce, sesame oil, honey, grated ginger root and cloves of garlic.
Pour the marinade into a gallon size ziplock bag and add the bite size chicken pieces to the marinade.
Seal the bag and refrigerate for at least two hours before grilling.
Just before grilling alternate the chicken, pineapple, red bell peppers and onions on skewers.
Cook the skewers on the grill for about 8-10 minutes depending upon the size of your chicken.