Sunday, August 16, 2015

Grilled Asian Style Chicken Kabobs

This evening both sons came for dinner. I made Grilled Asian Style Chicken Kabobs that were marinated in a blend of Tamari, clementine juice, honey, rice wine vinegar, garlic and other seasonings. They turned out great. I also grilled a mixture of veggies; red and orange bell peppers, Vidalia onion and yellow summer squash that I simply brushed with oil and seasoned with salt and pepper before grilling. The guys enjoyed jasmine rice along with their kabobs. I considered sauteing some slaw to serve with mine but decided to enjoy them "as is" instead. It was a delicious and flavorful meal. I snapped a few photos below and included the easy peasy recipe. Enjoy!

Grilled Asian Style Chicken Kabobs


3 pounds boneless chicken breast or thigh meat, cut into 1-inch chunks
1/3 cup freshly squeezed orange juice (I used clementines)
1/4 cup organic wheat free Tamari sauce
4 tablespoons honey (I used sugar free honey substitute)
2 tablespoons rice wine vinegar
2 tablespoons olive oil
1 large clove garlic, minced
2 thinly sliced green spring onions (scallions)
1/4 teaspoon sea salt
1 teaspoon sesame seeds
1/4 to 1/2 teaspoon sriracha, optional


Place chicken in a large Ziploc-type bag. Whisk remaining marinade ingredients together in a small bowl or glass measuring cup. Pour all but 2 tablespoons over the chicken; seal bag tightly and place in refrigerator for 3 to 4 hours (2 tablespoons marinade reserved to brush on cooked kabobs before removing from grill). Discard any marinade used to marinate raw chicken.

Thread marinated chicken on metal skewers or bamboo skewers that have been soaked in water for at least 30 minutes (to keep from burning). Cook covered over a medium-hot grill for 10 to 15 minutes, turning frequently, until done. If desired, brush with reserved 2 tablespoons marinade before removing from grill.



Charlotte Moore said...

This looks so good and colorful. I never thought to put all the same veggies on a skewer until I saw you do it on a recipe one time. I always put meat and different veggies on each skewer. DUH!! Everything doesn't cook the same time.

Peg said...

Wow does this look appetizing!

We finally got a grill at the beginning of the summer and have been using it regularly.

I will definitely add this to my grilling binder of recipes to try. :-)

Gourmet Girl Cooks said...

Hi Charlotte,

Well, I must admit, I think it looks prettier to have the meat and veggies alternated on the same skewer...but like you said, everything doesn't cook evenly. We just like being able to tweak the cooking time for meat and veggies a little better and that way everyone can just slide the particular veggies they like off the skewers (one son likes onions, the other doesn't, hubby doesn't...etc., etc.). :-)

Gourmet Girl Cooks said...

Hi Peg,

Thanks. We like to use the grill even in the nice fall weather, too. Hope you enjoy it! :-)