Asian Grilled Chicken and Veggie Skewers
User Reviews
5
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Prep Time
45 mins
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Cook Time
15 mins
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Total Time
1 hr
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Servings
6
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Calories
329 kcal
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Course
Main Course
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Cuisine
Asian
Asian Grilled Chicken and Veggie Skewers
Description
This recipe combines a sweet and savory marinade featuring barbecue sauce, soy sauce, honey, fresh ginger, and Sriracha to coat bite-sized chicken breast pieces. After marinating for several hours, the chicken is threaded onto skewers along with chunks of zucchini, red onion, and colorful bell peppers. The skewers are grilled over medium-high heat, turning and basting frequently with reserved sauce to develop a caramelized exterior and tender interior.
The vegetables add freshness and slight crunch, contrasting with the savory glazed chicken. The basting throughout cooking helps build layers of flavor. After grilling, the skewers rest briefly under foil to retain juices. These skewers serve as a wholesome, flavorful protein-and-vegetable meal suitable for casual outdoor dining.
The recipe notes that wooden skewers should be soaked to reduce burning risk. The marinade also doubles as a dipping sauce for extra flavor. Overall, the method balances marinating, grilling technique, and fresh ingredients to produce tender, juicy skewers with balanced Asian-inspired flavors.
Ingredients
For the marinade/glaze/sauce:
- ¼ cup barbecue sauce We like Sweet Baby Rays, smoky
- ¼ cup soy sauce
- ¼ cup honey
- ¼ cup extra virgin olive oil
- 1 tablespoon ginger fresh
- 1 teaspoon sesame oil
- 1 teaspoon Sriracha sauce more to tasate
- 2 garlic medium cloves
For the chicken:
- 1 ½ pounds chicken breast cut into 1 to 1½-inch pieces, boneless, skinless
- 3 zucchini cut into ½-inch slices, medium
- 1 red onion cut into 1¼ to 1½-inch pieces, large
- 3 bell peppers cut into 1¼ to 1½-inch pieces )I used red, yellow and orange, medium
Instructions
For the marinade/glaze/sauce:
- Combine all sauce ingredients and stir well to combine. Set aside.
For the chicken:
- About 2-4 hours before serving, place chicken and 3 tablespoons sauce in a zippered bag. Squeeze bag gently to coat chicken with sauce. Refrigerate till ready to assemble skewers.
- If using wooden skewers, soak in water while chicken is marinating. (The skewers will still char, even with soaking, but this will prevent them from igniting.)
- Heat a gas or charcoal grill to medium-high. Clean the grates and oil lightly.
- Remove chicken from the refrigerator and thread with the veggies onto skewers. Leave at least 1-inch space on both ends of skewers for handling.
- Remove ½ cup of the sauce and reserve the rest for the dipping sauce.
- Place skewers on the hot, clean, oiled grill, turning about every 2-3 minutes. Baste with the sauce with each turn. Cook until golden and lightly charred, 10-15 minutes.
- Remove from grill and tent with foil for 5 minutes before serving. Serve with the remaining sauce for dipping or drizzle skewers with some of the sauce.
Notes
- Marinate chicken at least 2 hours in the sauce for best flavor.
- Soak wooden skewers in water to prevent burning during grilling.
- Use reserved marinade for basting and as a dipping sauce.
- Let skewers rest under foil after grilling to retain juices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 329 kcal
% Daily Value*
| Calories | 329kcal | 16% |
| Carbohydrates | 26g | 9% |
| Protein | 27g | 54% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 73mg | 24% |
| Sodium | 824mg | 34% |
| Potassium | 883mg | 19% |
| Fiber | 3g | 12% |
| Sugar | 21g | 42% |
| Vitamin A | 2120IU | 42% |
| Vitamin C | 97mg | 108% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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