| | | | |

Asian Chicken and Scallion Skewers

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

Asian Chicken and Scallion Skewers

I recently made an Asian veggie noodle salad for dinner and wanted to pair it with some chicken so I made these Asian chicken and scallion skewers that I marinated in a sesame ginger marinade before grilling them. I served these Asian chicken skewers and noodle salad with garlic rice and the meal was a big hit with my entire family. My husband and I shared the leftover noodle salad, rice, and chicken for lunch the following day, and they all still tasted delicious. I will definitely be making this entire meal again soon.

Asian Chicken and Scallion Skewers

How to Make Asian Chicken and Scallion Skewers

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

Prepare the wooden skewers by first soaking them in water for a 10-15 minutes, to prevent them from burning while grilling.

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

Asian Chicken and Scallion Skewers

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

Place on the hot grill and cook for about 5-6 minutes per side, until the chicken is cooked through and the scallions are softened. Remove from the grill and place on a serving tray. Sprinkle with toasted sesame seeds. Serve and enjoy.

Asian Chicken and Scallion Skewers

Asian Chicken and Scallion Skewers

Asian Chicken and Scallion Skewers

Prep Time: 20 minutes
Cook Time: 15 minutes
Marinating Time:: 2 hours
Total Time: 2 hours 35 minutes
Course: Main
Cuisine: Asian
Servings: 4 - 5
Author: Pam - For the Love of Cooking

Equipment

Ingredients

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

Instructions

  • Make the marinade by combining the rice vinegar, soy sauce, vegetable oil, toasted sesame oil, honey, ginger, garlic, crushed red pepper flakes, and sriracha together in a large zip lock bag; mix well. Add the chopped chicken to the marinade, seal, and refrigerate for 2-24 hours. 
  • Prepare the wooden skewers by first soaking them in water for a 10-15 minutes, to prevent them from burning while grilling.
  • Remove the chicken from the marinade and skewer the chicken pieces alternating with the two scallion pieces; repeat with remaining chicken, scallions, and skewers.
  • Either discard marinade or boil it for 7-10 minutes and serve it on the side of the skewers.
  • Heat a grill pan over medium-high heat or preheat your grill to medium-high heat.   
  • Cook the skewers by placing them on the hot grill and cook for about 5-6 minutes per side, until the chicken is cooked through and the scallions are softened. Remove from the grill and place on a serving tray. Sprinkle with toasted sesame seeds. Serve and enjoy. 
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




2 Comments