Grilled Asian Chicken Skewers with white rice and mixed vegetables in the background

Asian Chicken Skewers

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 minutes
Cook Time 20 minutes
Marinate the chicken 1 hour
Total Time 30 minutes
Servings 4
Calories 236kcal


  • ¼ cup Low Sodium Soy Sauce
  • 1 tbsp. Rice Vinegar
  • 2 tbsp. packed Light Brown Sugar
  • 2 Garlic Cloves grated or minced
  • 1 tsp. Coarse Salt or to taste
  • ½ tsp. Ginger Powder or grated fresh ginger if your have it on hand
  • ¼ tsp. Crushed Red Pepper or to taste
  • lb. Chicken Breast 2 large breasts, cut into small cubes, roughly 1–1½ inch pieces

You will also need:

  • 4-6 Bamboo Skewers


  • 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.


Calories: 236kcal | Carbohydrates: 9g | Protein: 37g | Fat: 4g | Cholesterol: 108mg | Sodium: 1213mg | Potassium: 667mg | Sugar: 7g | Vitamin A: 140IU | Vitamin C: 2.5mg | Calcium: 20mg | Iron: 1.2mg