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Chicken and Asparagus Kabobs Recipe

Chicken and Asparagus Kabobs Recipe photo by Taste of Home

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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

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Chicken and Asparagus Kabobs Recipe

Prep: 25 min. + marinating Grill: 10 min.

Yield: 6 Servings

25 10 35

Ingredients

DIPPING SAUCE:
2 cups Hellmann's® Real Mayonnaise

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Summertime Staple

Rich and creamy, Hellman's® Real Mayonnaise makes your sides and sandwiches more tasty!

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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. Yield: 6 servings.

Originally published as Chicken and Asparagus Kabobs in Taste of Home June/July 2006, p27

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Chicken and Asparagus Kabobs

Chicken and Asparagus Kabobs

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Reviewed on Dec. 11, 2012 by chocoloco

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!

Reviewed on Aug. 03, 2012 by pat mohr kelly

we love this recipe

Reviewed on Nov. 29, 2011 by MomNErin

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.

Reviewed on Jul. 06, 2011 by olsonama

Best chicken and asparagus dipping sauce ever!!! Can't get enough!!

Reviewed on Jun. 30, 2011 by Murpharama

This is a great recipe for the grill. I was unsure about the dipping sauce when I read the ingredients, but it is spectacular!! I have made this several times and shared the recipe with friends.

Reviewed on May. 24, 2011 by hclaborn

I love this and make it pretty regularly during grilling season. The flavor of the chicken and asparagus are great! I do cut the sauce recipe in 1/2 because it makes so much.

Reviewed on Apr. 20, 2011 by Dawnnnnnnnnnnnnnnnn

This is an unbelievable kabob! I followed the recipe & served it for my fiance's family....the compliments didn't stop! Excellent recipe!

Reviewed on May. 05, 2010 by marykathrynjohnson

My husband can't have the sesame seeds and I really didn't think using the sesame oil would make that much difference but it does make the taste better. So we use the sesame oil but not the seeds here. I made a double recipe of kabobs so that I would have leftovers to use in a stirfry the next day with more asparagus and carrots. I added a little sweet/sour sauce and a few tablespoons of chicken broth to the stirfry and served it over brown rice.

Reviewed on Apr. 28, 2010 by collinsre

My family loved this recipe. I used the left over dressing the next day with salad rice noodles and almond slivers for an asian salad

Reviewed on Jul. 04, 2009 by ldray18

I keep sesame oil on hand just for this recipe. Then, when I buy asparagus I know I have everything to make this super yummy meal!

Reviewed on Jun. 21, 2009 by deearoberts

This is now one of my favorites! The Sesame oil makes all the difference.

Reviewed on Mar. 09, 2008 by crazydaizy69

I have made these & they are a summer favorite every time I make them..can't wait for asparagus to come into season every year so I can make these tasty treats.

Reviewed on Dec. 14, 2007 by snowangel912

Absolutely delicious! We leave the sesame oil out of the sauce since we found it to be over-powering. This is one of our favorite summer grilling meals.

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