Grilled Asian Chicken Skewers combine a delicious Asian marinade with cubed chicken breasts, onions, peppers, and zucchini. Serve it over a bed of rice or go low-carb with cauliflower rice. So tasty!
Course: Main Dish
Keyword: asian dinner, chicken skewers, grilled asian chicken skewers
Author: Sue Ringsdorf
1 1/2poundschicken breast or tenders- cut into chunks
1/3cuplow sodium soy sauce
1Tablespoonschili paste- more for extra heat (I use 2 tablespoons)
1largezucchini squash- sliced
1/2largered bell pepper- cubed
1/2largeyellow bell pepper- cubed
1/2largered onion- cubed
rice or cauliflower rice- 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 1.5 inch cubes, add it to the marinade, and place in refrigerator for a couple of hours or overnight.
Prepare veggies by cubing them.
Heat an outdoor grill (or indoor grill works too), to medium high heat.
Place chicken and vegetables on skewers, leaving a little bit of room on the ends for flipping.
Grill chicken skewers until done inside (about 165 degrees on a digital thermometer), approximately 20 minutes or so.
Serve chicken skewers over rice or cauliflower rice. Add reserved marinade if so desired.