Monday, August 5, 2019

Honey Garlic Asian Chicken Kabobs

Seasonal Plate
Honey Garlic Asian Chicken Kabobs with Blackberry Almond Salad
Cook's Notes: Turn up the heat and enjoy dining al fresco with a grilled Asian flavored meal. Marinate meat several hours to maximize the flavors. Recipe makes 4 large kabobs and was adapted from Add a side of long grain rice and a fresh blackberry salad for a satisfying meal. I used chicken thighs because they are juicer but chicken breasts work fine for this recipe. If using wooden skewers be sure to soak (submerge) 30 minutes.    
  • 2 TB. each oyster sauce, ketchup, honey and chili garlic sauce
  • 1 TB. Dijon mustard
  • 3 cloves garlic, minced
  • 2 tsp. freshly grated ginger or 1/2 tsp. dried ginger
  • 1 lb. boneless chicken thighs, cut in large chunks
  • Red and yellow peppers cut in chunks 
  • 1 tsp. toasted sesame seeds
  • Oil or Pam to grease grates 
  • Salt and ground pepper to taste 
  • 2 green onions, thinly sliced 
  • 3 cups cooked rice
  • In a glass measuring cup or small bowl add oyster sauce, ketchup, honey, chili garlic sauce, mustard, minced garlic and ginger. Whisk to mix well, add in sesame seeds. Reserve 1/4 cup for basting. 
  • In a zip loc bag add marinating sauce and chicken pieces.
  • Make sure sauce covers all the chicken and marinate 2-6 hours. Turn chicken several times. 
  • Drain chicken and thread pieces on a wooden kabob stick alternating with peppers. 
  • Grill on a medium heat, baste twice and turn kebobs once.  Cook about 12 minutes a side. 
  • Serve over rice with snipped onion pieces.  
Blackberry Salad with Smoked Almonds and Goat Cheese


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