Asian Chicken Skewers are a backyard barbecue dream. Marinate some bite-sized chicken in a tangy Asian marinade, let it sit for several hours, grill it up, and then serve it over rice. So good!
I’ve been on an Asian kick lately, making many of the dishes you would find at a take-out joint, only better. The biggest plus besides the taste, is the nutritional aspect. Chinese take-out sure tastes good, but it’s not the healthiest thing we should be putting in our bodies. BTW, I know this isn’t like eating a big green salad, but it’s better than the alternative.
Some of the ingredients I’m using in my marinades are listed below.
- Chili Sauce/Paste. A condiment that’s ground from fresh chilis, and is perfect for spicing up your cooking. You’ll love it for flavoring seafood, chicken, and more.
- Oyster Sauce. Similar to hoisin sauce or fish sauce, this adds authentic flavor to Asian dishes giving them a boost of umami.
- Soy Sauce. A brown, salty, condiment that is made from fermented soybeans, salt, and water. It also has an earthy, umami flavor perfect for Asian dishes. (I almost always use lower-sodium soy sauce.)
- Sesame Oil. An oil derived from sesame seeds and used as a cooking oil, it’s nutty taste adds amazing flavor to cooking.
- Garlic. You can’t make an Asian dish without adding garlic. The intensely aromatic and flavorful vegetable is closely related to the onion.
Here’s what to love about Asian Chicken Skewers.
- These skewers are easy. As long as you marinate them in advance, they are quick to make.
- You can make them indoors or outdoors. I’ve done them both ways.
- The taste is out-of-this world scrumptious. Yes indeed. You will love all the Asian flavors in this one.
- They make fabulous leftovers (if you are lucky enough to have any).
- Reserving just a little bit of the marinade for serving is bonus.
I didn’t use ginger in this marinade, but I used PLENTY of garlic, as seen by the picture below.
Skip the take-out, ya’ll, and grill up some Asian Chicken Skewers instead! 🙂
Make these skewers next: Honey Sriracha Chicken Kabobs
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Bite-sized chicken breasts are marinated in a tangy Asian sauce for several hours, and then grilled up to perfection. Serve it over rice or veggies!
- 1 1/2 pounds chicken breast or tenders - cut into chunks
- 1/3 cup low sodium soy sauce
- 2 Tablespoons chili paste
- 2 Tablespoons oyster sauce
- 4 Tablespoons brown sugar
- 1 teaspoons sesame oil
- 1 lime freshly squeezed
- 3 cloves garlic - minced
- rice - to serve
- veggies (any) - to serve
In a mixing bowl, combine the soy sauce, chili paste, oyster sauce, brown sugar, sesame oil, lime juice, and garlic. Reserve about 1/4 cup, and pour remaining marinade into zip-lock bag or a dish with a lid.
Cut chicken breast into bite-sized pieces, add it to the marinade, and place in refrigerator for a couple of hours or overnight.
Heat an outdoor grill (or indoor grill works too), to medium high heat.
Place chicken on skewers, leaving a little bit of room on the ends for flipping.
Grill chicken skewers until done inside (about 160 degrees on a digital thermometer), approximately 20 minutes or so.
Serve chicken over rice and/or veggies. Add reserved marinade if so desired.