Chicken and Asparagus Kabobs

Total Time
35mins
Prep 25 mins
Cook 10 mins

"These Oriental-flavored kabobs, served with a tasty dipping sauce, are special enough to make for guests at your next backyard get-together. Sometimes, I substitute salmon for the chicken." By Kelly Townsend. From TOH. Marinating time is not included.

Ingredients Nutrition

Directions

  1. In a bowl, combine the sauce ingredients. Cover and refrigerate for 2-4 hours.
  2. In a large resealable plastic bag, combine the soy sauce, brown sugar, water, sesame oil, pepper flakes and ginger. Add the chicken; seal bag and turn to coat. Refrigerate for 2 hours, turning occasionally.
  3. Drain and discard marinade. In a bowl, toss the asparagus with olive oil and salt. On six metal or soaked wooden skewers, alternately thread one chicken piece and two asparagus pieces. Grill, covered, over medium heat for 4-5 minutes on each side or until chicken juices run clear and asparagus is crisp-tender. Serve with dipping sauce.
Most Helpful

4 5

This recipe was awesome and pleased my whole family! Usually, the mediocre taste of any kabob recipe does not warrant all the work, but the awesome flavor makes it well worth it! The dipping sauce and marinate are easy to make! The only snag I ran into was that some of the asparagus pieces split in half when I tried to skewer them, but it still turned out yummy! Will definitely put this recipe into my dinner rotation!