Asian Chicken Kebabs

I’m a big fan of kebabs they are easy to prep ahead of time and they usually have a lot of flavor. The flavor on these where spot on even my son loved them. We are not a fan of green bell peppers so we left those out. Also I marinated them all together rather than threading on the skewer then pouring the marinade on. Either way works, I just felt that more marinade covered the items the way I did it.

Asian Chicken Kebabs

(Adapted from My Baking Addiction)

 

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For the Marinade

1/4 cup soy sauce

1 teaspoon sesame oil

2 tablespoons honey

1-2 teaspoons Sriracha (or other hot sauce)

3 slices fresh ginger root

2 cloves garlic, crushed

For the Kebabs

4 skinless, boneless chicken breast halves, cubed

1 large green bell pepper, cut into 2 inch pieces

1 red onion, cut into wedges

1 large red bell pepper, cut into 2 inch pieces

 

In a small microwave-safe bowl, combine the soy sauce, oil, honey, Sriracha, ginger root, and garlic. Heat in microwave on medium for 1 minute, then stir. Heat again for 30 seconds, watch closely so it doesn’t boil. Set aside.

 

 

 

Thread the chicken, green bell pepper, onion, and red bell pepper pieces onto skewers alternately. Place skewers in a shallow baking dish and cover with marinade. Cover dish and refrigerate for at least 3 hours. I just mixed them all with the marinade before adding to the skewers.

 

 

 

Prepare barbecue (medium-high heat). Grill Asian Chicken Kebabs until chicken is just cooked through, turning occasionally, about 9-12 minutes.