Chicken and Asparagus Kabobs Recipe

5 16 25
Chicken and Asparagus Kabobs Recipe
Chicken and Asparagus Kabobs Recipe photo by Taste of Home
Publisher Photo

Chicken and Asparagus Kabobs Recipe

Read Reviews
5 16 25
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. + marinating Grill: 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. + marinating Grill: 10 min.

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

Nutritional Facts

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

  • 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
  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

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Reviews forChicken and Asparagus Kabobs

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MY REVIEW
PrplMonky5 User ID: 6612040 268658
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."

MY REVIEW
kbussey User ID: 614681 221985
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
Aileenoregon User ID: 7271070 156704
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
katlaydee3 User ID: 3741999 140125
Reviewed Sep. 23, 2013

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

MY REVIEW
ElaineMP User ID: 7134205 110444
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
chocoloco User ID: 1876593 88311
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
MomNErin User ID: 1757878 155657
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
olsonama User ID: 4236437 139957
Reviewed Jul. 6, 2011

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

MY REVIEW
Murpharama User ID: 3726499 207945
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
hclaborn User ID: 3842219 142138
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."

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