Description
A flavorful dish of marinated chicken skewered with fresh vegetables, delivering a delightful burst of Asian-inspired flavors.
Ingredients
- 1.5 pounds Chicken breasts, cut into 1-inch pieces
- 1 each Red bell pepper, cut into squares
- 1 each Yellow bell pepper, cut into squares
- 1 each Green bell pepper, cut into squares
- 1 large Red onion, cut into wedges
- 2 medium Zucchini, sliced into thick rounds
- ¼ cup Soy sauce
- 2 tablespoons Honey
- 1 tablespoon Sesame oil
- 3 cloves Garlic, minced
- 1 tablespoon Ginger, minced or grated
- Lime juice from 1 lime
- Salt and pepper to taste
- Skewers (wooden, soaked in water, or metal)
Instructions
- Prepare the marinade: In a large bowl, whisk together soy sauce, honey, sesame oil, garlic, ginger, lime juice, salt, and pepper.
- Marinate the chicken: Add the chicken pieces to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
- Prep the vegetables: While the chicken marinates, cut the vegetables into desired sizes. Keep them similar in size for even cooking.
- Assemble the skewers: Thread the marinated chicken, bell peppers, onion, and zucchini onto the skewers, alternating between the chicken and vegetables.
- Preheat the grill: Heat your grill to medium-high. Lightly oil the grates to prevent sticking.
- Grill the kabobs: Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally until the chicken is fully cooked (internal temperature should reach 165°F) and the vegetables are tender.
- Serve: Remove from the grill and let rest for a few minutes. Serve hot, garnished with fresh lime wedges or sesame seeds, if desired.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze uncooked skewers for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Asian