Asian Marinade For Chicken Kebabs Recipes

GRILLED ASIAN CHICKEN KABOBS

Steps:

• In a small sauce pan, whisk together the marinade ingredients.
• Bring the marinade to a low boil and simmer for 5 minutes.
• Let the marinade cool, or chill, to almost room temperature.
• Combine HALF of the marinade / sauce with the cubed chicken in a mixing bowl or ziplok bag.
• Refrigerate the marinating chicken for 30 minutes or up to 4 hours.
• Thread the chicken pieces on skewers.
• Grill on indirect heat with the lid down for about 15 minutes, brushing several times with the half of the marinade/sauce that was not used on the raw chicken to marinate it.
• The last minute or two of cook time, rotate the chicken kabob skewers over the flame to caramelize the glaze.
• Cook JUST until no pink remains in the center of the chicken or until the center reaches the temperature of 160 degrees.
• Remove from the grill and garnish with the green onion slices and the sesame seeds

ASIAN CHICKEN MARINADE

Steps:

• Combine all ingredients in a small mixing bowl. Whisk well to combine.
• Transfer the marinade to a ziptop freezer bag. Add the chicken pieces and store in the refrigerator on a tray to catch the drips.
• Allow the chicken to marinate for 2 to 24 hours.
• When ready to serve, remove the chicken from the marinade and cook on a hot grill.
• Discard the marinade or boil it in a saucepan to use as a sauce. (See post note.)

ASIAN MARINADE FOR CHICKEN KEBABS

Steps:

• Whisk the ingredients, including pepper to taste, together in a small bowl.
• Mix marinade and 1 ½ lbs skinless boneless chicken thighs or breasts cut into 1 ½ inch chunks in a gallon sized plastic bag; seal the bag and refrigerate, turning once or twice, until the chicken has marinated fully, at least 3 hours and up to 24 hours.

SIMPLE ASIAN MARINADE FOR CHICKEN

Steps:

• Put all ingredients together with chicken breasts and marinade for at least one hour. When cooked, throw over sliced green onions for decoration.

ASIAN CHICKEN KABOBS

Steps:

• Cut chicken into 1-1/2-inch pieces; place in large resealable plastic bag. Add zucchini, mushrooms and bell pepper to bag. Combine soy sauce, sherry, sesame oil and garlic in bowl; pour over chicken and vegetables. Close bag securely; turn to coat. Marinate in refrigerator at least 30 minutes or up to 4 hours.
• Soak 4 (12-inch) wooden skewers in hot water for 20 minutes.
• Drain chicken and vegetables; reserve marinade. Alternately thread chicken and vegetables with onions onto skewers.
• Place on medium-hot grill. Brush with half of reserved marinade. Grill for 5 to 6 minutes on each side; brushing with marinade.
• Time does not include marinating time.