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These fun, easy Asian Barbecued Chicken and Veggie Skewers are sweet, sticky and spicy. They never fail to bring rave reviews!
If you’re looking for a super delicious, summer meal option, you’ve definitely clicked yourself to precisely the right place! Not to mention, these Asian Barbecued Chicken and Veggie Skewers are also a super economical way to feed a hungry crowd!
I came up with these Asian Barbecued Chicken and Veggie Skewers one evening when, at 5 o’clock, I had no idea what dinner would look like. I’d thawed out a few chicken breasts, but wasn’t really in the mood for plain old grilled chicken. Earlier that day I’d been to the market and had picked up lots of fresh summer veggies, so I started rolling around my options.
Hmmm… Asian sounded good, and we hadn’t grilled any skewers yet this summer, so I decided to combine the two. I pulled out soy sauce, honey, ginger and garlic and began tinkering with what I hoped would work as a combo marinade, glaze and sauce. I wasn’t thrilled with my results at first; the sauce was good, but fairly ordinary. I opened the fridge and scanned the condiments, looking for something that would add a bit of pizazz. Suddenly, my eyes spotted a bottle of hickory-smoked barbecue sauce, so I pulled it out.
I added a generous squirt, stirred my concoction and took a little taste. Much better … but it still needed a touch of heat to balance the sweetness. That didn’t take much contemplation. I just reached for the Sriracha, my favorite spicy chili sauce. Sriracha is available at most larger groceries, and it adds a delicious dimension to so many dishes. You can go as mild or spicy as you like, depending on the amount you use. We like things medium spicy, so I don’t add a whole lot, but that little addition was the perfect heat – my sauce was ready to roll!
I like to think of this sauce as a fusion sauce. It’s an old-fashioned American favorite, with lots of smoky barbecue flavor, married with a soy-ginger, classically Asian combination. The result? Super delicious and better than either of them on their own! I’ve made these skewers a number of times over the last few weeks, and they always receive oohs, aahs and a ton of compliments.
A small amount of the sauce is used for a brief marinade in a bowl or zippered bag. An hour or two is fine, although you could go as long as four hours, if you’ve got lots of time. The chicken is then threaded on skewers along with red onions, zucchini and bell peppers. I like to use a rainbow of colored peppers, but you could stick with one hue, if that’s what you’ve got. The skewers are cooked on a medium hot grill and brushed frequently with the same delicious sauce.
There’s a drizzling/dipping sauce too and guess what? Yup, it’s the same delicious sauce, and a perfect way to dress up the smoky charred skewers! I love to serve these Asian Barbecued Chicken and Veggie Skewers with a simple side of jasmine rice and a little bowl of that sweet, spicy sauce for a delightful, easy summer meal.
Pick up a package of boneless chicken breasts and some fresh veggies (feel free to substitute other veggies for the zucchini and peppers). You probably have most everything else you need. You’ll be on your way to an unforgettable summer dinner!
P.S. If you love grilled chicken, but get tired of the same-old, same-old, here are a few other delicious options:
Mexican Honey Grilled Chicken – Don’t worry about this chicken drying out. This Mexican Honey-Lime Grilled Chicken stays moist, tender and full of fabulous Southwest-inspired flavor!
Peruvian Grilled Chicken Skewers – Juicy, tender grilled chicken, bursting with vibrant flavor. A delicious fusion of South American and Asian cuisines!
Lemon, Garlic and Rosemary Chicken Skewers – Everyone loves these moist, super delicious grilled chicken skewers. They’re great for entertaining, as all of the prep can be done ahead!
- For the marinade/glaze/sauce:
- ¼ cup soy sauce
- ¼ cup honey
- ¼ cup extra virgin olive oil
- ¼ cup smoky barbecue sauce I like Sweet Baby Rays
- 1 teaspoon sesame oil
- 1 teaspoon sriacha sauce
- 1 tablespoon fresh ginger
- 2 medium cloves garlic
- For the skewers:
- 1 ½ pounds boneless skinless chicken breast cut into 1 to 1 1/2-inch pieces
- 3 medium-small zucchini cut into 1/2-inch slices
- 1 large red onion cut into 1 1/4 to 1 1/2-inch pieces
- 3 medium bell pepper cut into cut into 1 1/4 to 1 1/2-inch pieces, I used red, yellow and orange, but use whatever color you like.
- For the marinade/glaze/sauce, combine all sauce ingredients and stir well to combine. Set aside.
- 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.
- Remove chicken from the refrigerator and begin threading chicken and veggies on skewers. Leave at least 1-inch space on both ends of skewers for handling.
- Remove 1/2 cup of the sauce, reserving the remainder. Place skewers on hot, clean, oiled grill. Turn skewers frequently (about every 2-3 minutes) and baste with each turn. Cook until golden and charred in a few places, 10-15 minutes. Remove from grill and tent with foil for 5 minutes before serving. Serve with little bowls of the remaining sauce for dipping or drizzle skewers with some of the sauce.
Colleen Volcjak says
This came out so good! Next time I may make more marinade because it is just so dang good! Came out pretty as a picture on top of it! Made jazmine rice and I was happy as could be! Thank you for sharing your recipes!
Liz says
SO easy, yet impressive! I love these fusion flavors and these are a perfect addition to our summer grilling menu. I don’t want the season to end!
Lynda Whitney says
This looks incredible thank you. Question, can I make this in the kitchen without an outdoor grill or another recipe that does not call for a barbecue ?
Chris Scheuer says
Thanks Lynda, I haven’t tried it indoors but it should work fine under the broiler.
Denise Browning says
Delicious skewers. .. a must have for summer!
linda payne says
Sounds amazing – making it over the fourth holiday weekend!
Laura (Tutti Dolci) says
We’ve been grilling nonstop lately and these skewers look so good – I have to add them to our rotation!
Shashi at runninsrilankan says
I love how colorful these skewers are! My daughter would love it if I made these for her for dinner – especially with that sauce!
Kate says
This is a perfect summer dinner! I also have those evenings when I look at the chicken and know that tossing it on the grill is not what I really want. ….the perfect combination of flavors. We will give them a try. Thank you!
Veronica says
These looks sublime, Chris! I won a set of metal skewers at our family reunion several years ago and STILL have not used them. These would be the perfect thing to try on them.
John/Kitchen Riffs says
Sriracha seems to work in almost anything, doesn’t it? Love the stuff, and it’s perfect here. Really inspired recipe — great colors, terrific flavor. Thanks!
Angie@Angie's Recipes says
So colourful and delicious! The ingredients would make a great stirfry too.
Chris Scheuer says
Thanks Angie. Yes a stir fry would be wonderful and a great way to enjoy this same dish in the colder months or if you don’t have a grill.
Helen says
Wow–beautiful food, easy to prepare and as usual Scott’s photography and your dishes add another great dimension to the post. I include fresh pineapple with the vegetables/chicken and add some pineapple juice to the sauce. Something I learned in Hawaii; sauce works with small pieces of cubed pork also.
Chris Scheuer says
I love the idea of a little sweet addition with the pineapple and the juice in the sauce. That would be a perfect addition!
Susan says
You know, we usually do plain, marinated chicken breast on the grill too. Time to branch out with new flavors! Your skewers look wonderful and I love all of those flavors!
Chris Scheuer says
Thanks Susan. These definitely have more pizzazz that regular grilled chicken!
Jennifer @ Seasons and Suppers says
I have a thing for food on skewers, especially on the grill! Love this one. The sauce sounds perfect and a great way to enjoy meat and veggies on one stick 🙂
Chris Scheuer says
Thanks so much Jennifer. I love skewers to, they make a meal so simple.
Jenna says
Oh Chris, I am crazy about the ingredients in your sauce/glaze/marinade, this has to be divine! Thanks so much, this will be going on my July bucket list, yum!
Chris Scheuer says
Thanks Jenna, hope you enjoy it!
Tricia @ Saving room for dessert says
I think you said it in the first sentence – looking … delicious! How juicy and mouthwatering – these look fantastic Chris! What time is dinner going to be ready???? Pinning!
Chris Scheuer says
Any time you can get here Tricia! 🙂
Diane (Created by Diane) says
My mouth is watering for these delicious looking skewers, I just LOVE the asian twist!
Maureen | Orgasmic Chef says
I have never grilled zucchini on a skewer. I have made kebabs (kabobs/skewers) a million times but I’ve never added that to it. I’m sitting here thinking what a moron I’ve been all these years.
This is what I want for dinner. Forget that it’s winter.
Chris Scheuer says
I do that all the time Maureen – think to myself “why haven’t I tried that”? That’s one of the things I love about cooking. There’s always something new to learn.
Denise Browning@From Brazil To You says
So pretty, colorful, and super flavorful… Please, invite me for dinner! 🙂
Chris Scheuer says
Come on over Denise, we always have an extra spot at the table!
sue|theviewfromgreatisland says
This is my kind of dinner, so pretty and so easy! I love that glisten from the sauce, too!
Chris Scheuer says
Thanks Sue, the sauce is wonderful!