Asian Chicken and Scallion Skewers

These grilled Asian chicken and scallion skewers are really flavorful and so easy to make!

I recently made an Asian veggie noodle salad for dinner to pair with this Asian chicken and scallion skewers recipe. I marinated the chicken in a sesame-ginger marinade before grilling, and it was so flavorful.  We all loved these chicken kebabs and thought they paired nicely with the cold noodle salad and some spicy roasted broccoli.

Asian Chicken and Scallion Skewers

Marinade:

• ½ cup rice vinegar
• 3 tbsp soy sauce
• 3 tbsp vegetable oil
• 2 tbsp toasted sesame oil
• 1 tbsp honey
• 1 tsp fresh ginger, paste
• 3 cloves of garlic, minced
• Pinch of crushed red pepper flakes, to taste
• Sriracha, to taste

Other Ingredients:

• 2 lbs chicken breast, cut into large bite-sized pieces
• 1 bunch large scallions, cut into 2-inch pieces **Try to get big fat scallions, not the tiny thin ones
• Toasted Sesame seeds, to taste

How to Make Asian Chicken and Scallion Skewers:

Prepare the marinade by combining the rice vinegar, soy sauce, vegetable oil, toasted sesame oil, honey, ginger, garlic, crushed red pepper flakes, and sriracha in a large zip-lock bag; mix well. Add the chopped chicken to the marinade, and seal the bag. Refrigerate for 2-24 hours.

Soak the wooden skewers in water for 10-15 minutes to prevent burning while grilling.

Remove the chicken from the marinade. Skewer the chicken pieces alternating with the two scallion pieces; repeat with remaining chicken, scallions, and skewers.   Side Note: Either discard the marinade or boil it for 7-10 minutes and serve it on the side. 

Heat a grill pan over medium-high heat or preheat your grill to medium-high heat.   

Place the skewers on the hot grill and cook for 5-6 minutes per side, until the chicken is cooked through and the scallions are tender & softened.

Remove from the grill and place on a serving tray.

Sprinkle with toasted sesame seeds.

Serve and enjoy.