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 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.
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.
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.
Equipment
- Wooden or Metal Skewers
- Grill Pan or Grill
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.
They look fabulous! I have never thought of using spring onions in the skewers. Such a great idea!
they look very good and I even have the ingredients on hand.