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Chicken and Asparagus Kabobs Recipe
Chicken and Asparagus Kabobs Recipe photo by Taste of Home

Chicken and Asparagus Kabobs Recipe

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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
TOTAL TIME: Prep: 25 min. + marinating Grill: 10 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. + marinating Grill: 10 min.
MAKES: 6 servings


  • 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
  • 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


  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.
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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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."

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."

Reviewed Sep. 23, 2013

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

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."

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!"

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