Hunk of Meat Monday: Asian Chicken Kabobs

I sort of have to sneak anything that might be remotely close to Chinese food onto the table. So, when I made chicken kabobs, I left off the simple fact that it might be a smidge close to Chinese. I figured I could tell them once they loved them!

Grilled Asian Chicken KabobsI made two versions. One with a marinade from scratch with a few simple ingredients.

Spicy Asian Marinade Ingredients

And one with a bottle of Panda Express Orange Sauce.

Panda Express Orange Sauce
I cut 2 pounds of chicken breast up in two-inch pieces, split them in half and put into two ziploc bags. Then I mixed together 2 parts balsamic vinegar to 1 part honey and 1 part sriracha hot chili sauce together.

Spicy Asian Marinade
Pour the spicy marinade over one bag of chicken. At the last minute I also pressed to cloves of garlic into the bag of chicken and marinade also.

Spicy marinade over chicken with garlic
I poured about 1/2 cup of the orange sauce over the other bag of chicken. Refrigerate for a few hours. About 30 minutes before grill time I grabbed some veggies out of the fridge and chunked them up. I used a red bell pepper, onion, zucchini, and mushrooms. Use what you have on hand.

vegetables cut up for kabobs
Once the veggies were cut into chunks, I pulled the chicken out and put the veggies and chicken on stainless steel shish kabob skewers. I start with a pepper closest to the handle followed by a piece of chicken and two pieces of veggies and then chicken again. I like every piece of vegetable to be touching the chicken.

skewered chicken kabobs with vegetables

Don’t discard the homemade spicy Asian marinade. Instead, pour into a small pan and reduce over a medium low heat to make into a glaze.

Reducing spicy Asian marinade to a glaze

I sprinkled the spicy Asian skewers with sesame seeds and was ready to hit the grill.

kabobs ready for the grill
I spread sauce on the kabobs before putting on the grill.

kabobs on the grillI grill on a medium low heat, turning every 6-7 minutes till chicken and veggies are cooked through. Then remove from the grill and enjoy!

Grilled Asian Chicken KabobsServe over rice or alone. Either way, make sure you have extra sauce to dip everything into while you eat.

Spicy Asian Chicken Kabobs

Prep time: 

Cook time: 

Serves: 4 Kabobs

Serving size: 1 kabob

Spicy chicken kabobs with Asian inspiration that lovers of heat in their food will love.
  • 1 pound of chicken breast cut into 2-inch pieces
  • ½ cup balsamic vinegar
  • ¼ cup honey
  • ¼ cup Sriracha Hot chile sauce
  • 2 garlic cloves, pressed
  • 1 zucchini, cut into 1 inch pieces
  • 1 pepper, cut into 1 inch pieces
  • 1 onion, cut into eighths
  • 8 button mushrooms, halved
  • 1 tablespoon sesame seeds
  1. Mix together, vinegar, honey, hot sauce, and garlic. Pour over chicken in a ziploc bag and refrigerate for several hours.
  2. Skewer vegetables and chicken beginning with a pepper, followed by a chicken, two vegetables and chicken, repeat till the end of the kabob.
  3. Reserve chicken marinade and pour into a small sauce pan and reduce over a medium low heat for 5-10 minutes till it thickens to a glaze.
  4. Sprinkle kabobs with sesame seeds and brush on reduce glaze.
  5. Place on grill over a medium heat, turning every 6-7 minutes till vegetables and chicken are fully cooked.

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  1. says

    giggle … that made me laugh about the chinese food :) Great job on the marinade, I think I may need to duplicate that … and just remembered that I need to dig out my stainless skewers … the bamboo ones freaked me out the last time I was threading meat as they were slivering a bit … ummm… tossed the skewers aside and just cooked on a grill skillet on the gas grill instead … (everything was already cut up to skew …)

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