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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 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. 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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Chicken and Asparagus Kabobs

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(11-13) of 13 reviews

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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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