Asian Style Grilled Chicken Kabobs

From what I hear, it’s been a pretty nasty winter for a lot of the states. This post isn’t trying to rub our sunshine in your face or a nana-nana-boo-boo that you’re stuck under snow while we’re grilling up delicious food in the sunshine. Instead, this is a rah-rah-rah! You’re almost there! Spring is on the doorstep! Grilling season is right around the corner and this recipe is not to be missed! So file it away, then go dream of your summer beach vacation (and meanwhile I’ll be stockpiling my soup recipes and gearing up for a cold, wet winter. What goes around comes around). I don’t remember where I originally got this recipe, but the flavor can’t be beat. It just can’t. Believe me, I’ve tried.


The meat and veggies marinate all day then the reserved marinade from the vegetables is thickened up to use for basting and added flavor


Let’s take a closer look at that tender juicy chicken…besides being healthy and tasting amazing, kabobs with all their bright colors are so pretty to look at too, don’t ya think?

The meat and veggies are grilled separately since the meat obviously takes longer to cook, so pop everything off the sticks and serve together over rice for a tasty meal!

3 tablespoons soy sauce
3 tablespoons brown sugar
2 tablespoons rice vinegar
1 tablespoon sesame oil
1/4 teaspoon ground ginger
1 clove garlic, minced
2 Tbs reserved pineapple juice
3 chicken breasts, cut into 2 inch pieces
1 can pineapple chunks, reserve juice
1 bell pepper (red or green), cut into 2 inch pieces
1 onion, cut into 2 in pieces
1-2 Zucchini, sliced thick
Cherry tomatoes
wooden skewers
White rice, cooked (for serving)

Combine soy sauce, brown sugar, rice vinegar, sesame oil, ginger, garlic and reserved pineapple juice. Put the prepared chicken in a Ziploc and pour half the marinade in the bag. Put the prepared veggies in a separate Ziploc and add the remaining marinade and let refrigerate for several hours. Discard the meat marinade but save the veggie marinade. Soak kabob sticks in water to prevent from burning. Assemble chicken and veggies on seperate kabobs then grill chicken kabobs at low for 8-10 minutes on each side. While it is cooking, mix 2 Tbs cornstarch with ¼ C water then add to veggie marinade and cook over medium heat until thickened. Brush on kababos during the last few minutes of grilling. Assemble veggie kabobs and cook for about 3-4 minutes on each side, brushing with marinade at the end as well. Serve over rice.


4 thoughts on “Asian Style Grilled Chicken Kabobs

  1. Janessa says:

    Yes, this makes me miss a good summer BBQ, but it makes me miss you even more!!! Whenever you get the Youngs out on the grill, you know it’s going to be a good meal. Ya’ll know the grill. And this recipe is definitely at the top of the grill master’s list. Right along with Jason’s to die for steaks. I can’t wait until you move back!!!


    • Whisked Away says:

      I get so excited thinking about the possibility of living only 6 hrs from you, keeping my fingers crossed that it works out!! No matter where you end up at, it will be closer than we are now so I’ll take it! Miss you too!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s