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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


  • 2 cups mayonnaise
  • 1/4 cup sugar
  • 1/4 cup soy sauce
  • 2 tablespoons sesame seeds, toasted
  • 1 tablespoon sesame oil
  • 1/2 teaspoon white pepper
  • 1/4 cup 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 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 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 juices run clear 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

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Reviewed Nov. 21, 2017

"Would give this 6 stars if I could. AMAZING!!! To repeat what many others have said, the sauce recipe could probably be quartered and still be enough."

Reviewed Jun. 28, 2017

"This was AMAZING. We wound up cutting the chicken/asparagus portion in half (crushed red pepper only 1/4 tsp) but next time we're definitely making the full amount. I cut the sauce into 1/4, and we still had leftovers. Like others suggested, we put the asparagus in a foil packet instead of on the kabob. Worked out well! I can't wait to make this again."

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!"

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."

Reviewed Jul. 6, 2011

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

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."

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