1-1/2 pounds boneless skinless chicken, cut into 1-1/2inch pieces
1 pound fresh asparagus, cut into 2 inch pieces
2 Tbl olive oil AND 1/2 tsp salt
Instructions
In a bowl, combine the sauce ingredients. Cover and refrigerate for 2-4 hours.
In a large resealable plastic bag, combine the soy sauce, brown sugar, water, sesame oil, pepper flakes and ginger. Add the chicken; seal bag and turn to coat. Refrigerate for 2 hours, turning occasionally.
Drain and discard marinade. In a bowl, toss the asparagus with olive oil and salt. On six metal or soaked wooden skewers, alternately thread one chicken piece and two asparagus pieces.
Grill, covered, over medium heat for 4-5 minutes on each side or until chicken juices run clear and asparagus is crisp tender. Serve with dipping sauce.
Serving
Suggestions
Great with rice
Originally Submitted
11/12/2008
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