Grilled Asian Chicken Kabobs Recipes

GRILLED ASIAN CHICKEN KABOBS

Steps:

• 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

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 CHICKEN SKEWERS

Steps:

• Preheat a grill or grill pan to medium heat.
• To make the peanut sauce, put the peanut butter in a blender with the soy sauce, honey, ginger, red pepper flakes, chili oil and lime juice. Add 1/4 cup very hot water as you blend the mixture. Check the consistency and add a little more hot water if needed to make it very smooth. Transfer the sauce to a small dish, cover it with plastic wrap and set aside.
• Brush the grill with oil. Thread the chicken onto the skewers and grill on both sides until the chicken is done in the middle, 2 to 3 minutes per side. Remove to a serving platter and sprinkle on the cilantro.
• Serve the skewers with dishes of the peanut sauce and a good-quality barbecue sauce for dipping.

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.