These Asian chicken skewers are super easy and quick to make. Serve them with a side of white rice and steamed veggies and you’ll have a delicious, wholesome weeknight dinner in no time.
Course Main Course
Cuisine Asian
Keyword chicken recipes
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Marinate the chicken 1 hourhour
Total Time 30 minutesminutes
Servings 4
Calories 236kcal
Ingredients
¼cupLow Sodium Soy Sauce
1tbsp.Rice Vinegar
2tbsp.packed Light Brown Sugar
2Garlic Clovesgrated or minced
1tsp.Coarse Saltor to taste
½tsp.Ginger Powderor grated fresh ginger if your have it on hand
¼tsp.Crushed Red Pepperor to taste
1½lb.Chicken Breast2 large breasts, cut into small cubes, roughly 1–1½ inch pieces
You will also need:
4-6Bamboo Skewers
Instructions
Add all of the ingredients (except the chicken) to a bowl, stir to combine well and to dissolve the sugar. Place the chicken breast pieces in a large, re-sealable plastic bag. Add the marinade to the chicken, remove most of the air from the bag and seal tight.
Marinate the chicken in the refrigerator for at least one hour. Turn the bag occasionally to distribute to marinade well.
About half an hour to an hour prior to grilling, soak the bamboo skewers in enough water so that they’re completely submerged.
Skewer the chicken pieces. Discard the leftover marinade.
Grill the chicken skewers over moderate to moderate-low heat, turning occasionally until browned on all sides and cooked through (about 15-20 minutes) ensure the internal temperature of the chicken is at least 165°F at the thickest part.
Serve the Asian chicken skewers with white rice and steamed vegetables, if desired.