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Chicken and Asparagus Kabobs

These Asian-flavored kabobs, served with a tasty dipping sauce, are special enough to make for guests at your next backyard get-together. Sometimes I substitute salmon for the chicken. —Kelly Townsend, Syracuse, Nebraska
  • Total Time
    Prep: 25 min. + marinating Grill: 10 min.
  • Makes
    6 servings

Ingredients

  • DIPPING SAUCE:
  • 2 cups mayonnaise
  • 1/4 cup sugar
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons sesame seeds, toasted
  • 1 tablespoon sesame oil
  • 1/2 teaspoon white pepper
  • KABOBS:
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons water
  • 1 tablespoon sesame oil
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon minced fresh gingerroot
  • 1-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-inch pieces
  • 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt

Directions

  • In a small 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 large 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 is no longer pink and asparagus is crisp-tender. Serve with dipping sauce.
Nutrition Facts
1 each: 806 calories, 71g fat (10g saturated fat), 89mg cholesterol, 1688mg sodium, 14g carbohydrate (12g sugars, 1g fiber), 27g protein.

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Reviews

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Average Rating:
  • kirbijo
    Nov 21, 2017

    Would give this 6 stars if I could. AMAZING!!! To repeat what many others have said, the sauce recipe could probably be quartered and still be enough.

  • PrplMonky5
    Jun 28, 2017

    This was AMAZING. We wound up cutting the chicken/asparagus portion in half (crushed red pepper only 1/4 tsp) but next time we're definitely making the full amount. I cut the sauce into 1/4, and we still had leftovers. Like others suggested, we put the asparagus in a foil packet instead of on the kabob. Worked out well! I can't wait to make this again.

  • kbussey
    Mar 4, 2015

    My husband doesn't care for Chicken breasts. This was a HIT. He really liked it and asked for me to add this into the rotation.

  • Aileenoregon
    Mar 2, 2014

    Very good. I ran out of propane so I cooked it on my nu- wave. It was great. I cut the sauce recipe in half and had a lot left over. Will definitely try again soon on the grill.

  • katlaydee3
    Sep 23, 2013

    Delicious! I served this with steamed white rice and egg rolls. The flavor combination was wonderful.

  • jamieberg
    Jul 27, 2013

    No comment left

  • ElaineMP
    Jul 13, 2013

    Delicious! I advise cutting back a bit on the sesame oil, as it is very potent and most valuable as a finishing touch. Add a few squeezes of fresh lemon or lime to both the chicken and the asparagus for an extra sparkling flavor punch, and serve with additional lemon or lime wedges on the side.

  • chocoloco
    Dec 11, 2012

    Even my six and three year old liked it! Amazing. I put the asparagus in a foil packet as another rater suggested. I will entertain with this meal sometime!

  • mohrkelly
    Aug 3, 2012

    No comment left

  • MomNErin
    Nov 29, 2011

    I LOVED this recipe. The only modification we made was putting the asparagus in a foil packet on the grill... we had too much trouble with it falling off of the skewer. In the end, it was amazing! I could eat this every day! It did make an awful lot of sauce, though, so I might make less of the sauce next time.