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Quick Grilled Asian Chicken Skewers

Posted: July 22

Time: 2 hours 30 minutes

Yield: 4 servings

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Fire up the grill because these Quick Grilled Asian Chicken Skewers are ready in no time and packed with flavor! Tender chicken is coated in a marinade made of savory soy sauce, spicy chili paste, fresh lime, sweet brown sugar, and tangy oyster sauce. Serve these delicious skewers with rice and grilled veggies for a meal that will make you feel like a chef. Quick Grilled Asian Chicken Skewers are the perfect way to elevate your typical grilling!


1/3 cup low sodium soy sauce
1 tablespoon chili paste, plus more to taste
2 tablespoons oyster sauce
4 tablespoons brown sugar
1 teaspoons sesame oil
1 lime, freshly squeezed
3 cloves garlic, minced
1 1/2 pounds chicken breast or tenders, chopped into 1 1/2-inch cubes
1 large zucchini squash, sliced
1/2 large red bell pepper, cubed
1/2 large yellow bell pepper, cubed
1/2 large red onion, cubed
rice or cauliflower rice, optional, cooked to serve


Step 1

In a mixing bowl, combine the soy sauce, chili paste, oyster sauce, brown sugar, sesame oil, lime juice, and garlic.

Step 2

Reserve about 1/4 cup of the marinade, pouring the remaining marinade into a zip-lock bag or a dish with a lid.

Step 3

Add the chicken to the marinade, and place it in the refrigerator for at least 2 hours and up to overnight.

Step 4

Preheat the grill to medium-high heat.

Step 5

Place the chicken and vegetables on skewers, leaving a little bit of room on the ends for easier flipping.

Step 6

Grill the chicken skewers until the chicken is thoroughly cooked through, reading about 165 degrees F on a digital thermometer, about 20 minutes.

Step 7

Serve the chicken skewers over rice or cauliflower rice, pouring the reserved marinade over the top.

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