Well, it’s the last unofficial weekend of summer . . .
I am always sad to see summer go, but we definitely aren’t going down without one last grilling session!
(Actually, I grill year-round, so that’s a lie. 🙂 I have even been known to shovel a path from my back door to my grill in the winter so I can have a taste of summer when I am up to my elbows in Utah snow. It’s how I get through the cold days of winter . . . oh summer! Don’t leave!!! I am not ready!)
Anyway, if you need a delicious dish to grill this weekend, look no further.
You can thread onto kabobs like I did, or this marinade would be awesome for chicken breasts or thighs.
Grilled Chinese Chicken Kabobs Recipe
Delicious chicken kabobs with an asian twist!
Serving people
Ingredients
- ½ cup soy sauce
- ½ cup brown sugar
- 2 Tablespoons minced onion
- ¼ cup rice vinegar
- 3 cloves garlic, minced
- 2 teaspoons ginger
- 2 Tablespoons sesame oil
- 1½ pounds boneless, skinless chicken breasts, cut into bite-size pieces
Instructions
- Mix together the first seven ingredients and place in a gallon-sized resealable bag. Place chicken pieces in the bag and mix until all the chicken is completely coated. Place in the fridge for at least 2 hours (I recommend more like 6-8 hours).
- Remove chicken from fridge and thread chicken on skewers (if using wooden skewers, soak them in water for 30 minutes to prevent burning). Discard marinade.
- Place kabobs on a grill over medium-high heat. Cook until chicken is no longer pink and has an internal temperature of 165 degrees (about 10 minutes, turning chicken once).
Nutrition
Calories: 262 kcal · Carbohydrates: 21 g · Protein: 26 g · Fat: 8 g · Saturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 73 mg · Sodium: 1218 mg · Potassium: 521 mg · Fiber: 1 g · Sugar: 19 g · Vitamin A: 34 IU · Vitamin C: 3 mg · Calcium: 32 mg · Iron: 1 mg
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.Top with sliced green onions and serve with Grilled Caramelized Pineapple.
Questions & Reviews