Since we have wrapped up the summer of s’mores, it’s time to bring out dinner on a stick! Got the chicken marinated in the morning, and came home from watching my daughter’s ⚽️ game with binoculars 🕶from the parking lot (but that’s another story 🙄) and banged out these Asian Pepper Chicken Kabobs, inspired by gimmesomeoven . Thank you! 👩🏻🍳
INGREDIENTS
MARINADE INGREDIENTS:
3 cloves garlic, minced
1/4 cup low-sodium soy sauce*
3 tablespoons olive oil
3 tablespoons rice wine vinegar
1/4 tsp. coarsely-ground black pepper
1 tablespoon finely-chopped fresh ginger
BRUSHING SAUCE INGREDIENTS:
2 tablespoons low-sodium soy sauce*
1 tablespoon rice wine vinegar
1 teaspoon sesame oil
ASIAN PEPPER CHICKEN KABOBS INGREDIENTS:
1 lb. chicken breasts or boneless thighs, cut into 1-inch bite-sized pieces
1 large bell pepper, cored and cut into 1-inch pieces
1 large red onion, peeled and cut into 1-inch pieces
metal or wooden skewers (*if using wooden skewers, be sure to soak them in water for at least 10 minute prior to using)
optional garnishes: thinly-sliced green onions and toasted sesame seeds
INSTRUCTIONS
TO MAKE THE MARINADE:
Whisk all ingredients together until combined.
TO MAKE THE BRUSHING SAUCE:
Whisk all ingredients together until combined.
TO MAKE THE ASIAN PEPPER CHICKEN KABOBS:
Combine the prepared marinade and chicken pieces in a large bowl, and toss to combine. Cover and refrigerate for between 1-4 hours.
Heat grill to medium-high heat. Thread skewers alternately with the marinated steak, peppers and onions. Brush each skewer liberally with the marinade (not the brushing sauce). Then grill for 3 minutes per side, turning once, or until the chicken is cooked to your desired level of doneness. Remove skewers from grill and let rest for 5 minutes. Then brush each skewer with the brushing sauce.
Serve immediately.