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Chicken and Asparagus Kabobs Recipe

Chicken and Asparagus Kabobs Recipe

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. YIELD: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

  • 1. In a small bowl, combine the sauce ingredients. Cover and refrigerate for 2-4 hours.
  • 2. 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.
  • 3. 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.
  • 4. 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.

Nutritional Facts

1 each: 806 calories, 71g fat (10g saturated fat), 89mg cholesterol, 1688mg sodium, 14g carbohydrate (12g sugars, 1g fiber), 27g protein

Reviews for Chicken and Asparagus Kabobs

Sort By :
MY REVIEW
Reviewed 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."

MY REVIEW
Reviewed 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."

MY REVIEW
Reviewed Sep. 23, 2013

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

MY REVIEW
Reviewed 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."

MY REVIEW
Reviewed 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!"

MY REVIEW
Reviewed 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."

MY REVIEW
Reviewed Jul. 6, 2011

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

MY REVIEW
Reviewed Jun. 30, 2011

"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."

MY REVIEW
Reviewed May. 24, 2011

"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."

MY REVIEW
Reviewed Apr. 20, 2011

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

MY REVIEW
Reviewed Apr. 28, 2010

"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"

MY REVIEW
Reviewed Jul. 4, 2009

"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!"

MY REVIEW
Reviewed Jun. 21, 2009

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

MY REVIEW
Reviewed Mar. 9, 2008

"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."

MY REVIEW
Reviewed Dec. 14, 2007

"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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Wine Pairings

Light-Bodied White Wine

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