Asian Chicken Kabobs Recipes

ASIAN CHICKEN KABOBS

Steps:

• Heat gas or charcoal grill. On 4 (12-inch) skewers, alternately thread chicken and vegetables.
• Place skewers on grill over medium heat. Cover grill; cook 10 to 11 minutes, turning occasionally, until chicken is no longer pink in center and vegetables are done as desired. During last 2 to 3 minutes of cooking time, brush kabobs generously with teriyaki glaze and turn frequently. Sprinkle with cilantro. Garnish with lime wedges.

ASIAN CHICKEN KABOBS RECIPE

Steps:

• 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.

ASIAN CHICKEN KABOBS

Steps:

• Cut chicken into 1-1/2-inch pieces; place in large resealable plastic bag. Add zucchini, mushrooms and bell pepper to bag. Combine soy sauce, sherry, sesame oil and garlic in bowl; pour over chicken and vegetables. Close bag securely; turn to coat. Marinate in refrigerator at least 30 minutes or up to 4 hours.
• Soak 4 (12-inch) wooden skewers in hot water for 20 minutes.
• Drain chicken and vegetables; reserve marinade. Alternately thread chicken and vegetables with onions onto skewers.
• Place on medium-hot grill. Brush with half of reserved marinade. Grill for 5 to 6 minutes on each side; brushing with marinade.
• Time does not include marinating time.

ASIAN CHICKEN SKEWERS

Steps:

• Combine the cilantro, oil, chili sauce, sugar, soy sauce, garlic, ginger, onions and 1/2 teaspoon salt in a mini food processor or blender and process until smooth.
• Drain the skewers and thread a piece of chicken onto each skewer. Place the skewers in a large nonreactive baking dish and rub with the marinade mixture. Cover and marinate in the refrigerator 1 to 2 hours.
• Preheat a grill or grill pan over medium-high heat. Remove the skewers from the baking dish and discard the marinade. Cook the chicken, turning once, until well charred and cooked through, 4 to 6 minutes per side. Serve with your favorite dipping sauce.

GRILLED CHICKEN KABOBS

Steps:

• Spray cold grate of gas grill with cooking spray. Preheat to medium-high heat. Meanwhile, combine teriyaki sauce and soy sauce in small bowl.
• Thread pieces of chicken and vegetables on each skewer. Grill 5 minutes; turn over and brush with sauce mixture. Grill 5 minutes more or until chicken is no longer pink in center and vegetables are tender. Turn again and brush second side with remaining sauce; grill until sauce is hot, being careful not to burn.
• Heat rice according to package directions. Serve kabobs with rice.

GRILLED ASIAN CHICKEN KABOBS

Steps:

• Mix dressing and mayo in medium bowl. Add chicken; stir to evenly coat. Refrigerate 20 min. to marinate.
• Heat grill to medium-high heat. Remove chicken from marinade; discard marinade. Thread chicken and onions alternately onto skewers.
• Grill 8 to 10 min. or until chicken is done, turning occasionally.

PHENA'S ASIAN CHICKEN KABOBS #A1

Steps:

• Place chicken pieces in a gallon sized Ziploc bag.
• In a medium bowl, mix teriyaki sauce, A1, mayonnaise, hoison sauce, black pepper, garlic powder, cumin and paprika.
• Pour mixture over chickin in ziploc bag, seal, then gently "massage" chicken to distribute sauce evenly.
• Place bag of chicken in refrigerator and let marinate for at least 1 hour.
• Remove chicken from refrigerator, allow it to come to room temperature.
• For each skewer, gently slide a chicken, a bell pepper, a onion, a pineapple (do this twice, in the same order on each skewer).
• In a small sauce pan, add 1/3 cup teriyaki sauce, 1 1/2 Tbsp hoison and 1 1/2 Tbsp A1. Bring to a boil, sirring constantly for 5 minutes.
• Remove from heat. Brush sauce on all skewers. (Save remaining sauce to use as dipping sauce).
• Heat grill (brush racks lightly with olive oil, to help skewers from sticking).
• Place skewers on grill, close lid and cook for 7 minutes, then turn skewers and cook for an additional 7 minutes.
• Remove skewers from grill. Serve over a bed of brown rice, drizzle warm sauce over skewers and rice.

HAWAIIAN CHICKEN KABOBS

Steps:

• In a shallow glass dish, mix the soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder. Stir the chicken pieces and pineapple into the marinade until well coated. Cover, and marinate in the refrigerator at least 2 hours.
• Preheat grill to medium-high heat.
• Lightly oil the grill grate. Thread chicken and pineapple alternately onto skewers. Grill 15 to 20 minutes, turning occasionally, or until chicken juices run clear.