Asian Grilled Chicken and Veggie Skewers
These delicious, Asian Grilled Chicken Veggie Skewers employ a secret shortcut. They're sweet, sticky and have a bit of heat. Make them for rave reviews!
Ingredients
For the marinade/glaze/sauce:
- ¼ cup smoky barbecue sauce We like Sweet Baby Rays
- ¼ cup soy sauce
- ¼ cup honey
- ¼ cup extra virgin olive oil
- 1 tablespoon fresh ginger
- 1 teaspoon sesame oil
- 1 teaspoon Sriracha sauce more to tasate
- 2 medium cloves garlic
For the chicken:
- 1 ½ pounds boneless skinless chicken breast cut into 1 to 1½-inch pieces
- 3 medium zucchini cut into ½-inch slices
- 1 large red onion cut into 1¼ to 1½-inch pieces
- 3 medium bell peppers cut into 1¼ to 1½-inch pieces )I used red, yellow and orange.)
Instructions
For the marinade/glaze/sauce:
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Combine all sauce ingredients and stir well to combine. Set aside.
For the chicken:
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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.
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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.)
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Heat a gas or charcoal grill to medium-high. Clean the grates and oil lightly.
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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.
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Remove ½ cup of the sauce and reserve the rest for the dipping sauce.
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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.
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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.
Recipe Notes
See Café Tips above in the post for further instructions and more detailed tips.