Ingredients for Asian Marinade For Chicken Kebabs
- Vegetable Oil
- 1 tablespoon sesame oil
- 1/4 cup soy sauce
- 1 clove minced garlic
- 1 teaspoon grated ginger
- Fresh Cilantro Leaves
- Scallions
- freshly ground black pepper, to taste
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1/2 teaspoon red pepper flakes (or more, to taste)
- 1 lb skinless, boneless chicken thighs or breasts
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How to Make Asian Marinade For Chicken Kebabs
- In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon honey, 1 tablespoon sesame oil, 1 teaspoon grated ginger, 1 clove minced garlic, 1/2 teaspoon red pepper flakes (or more, to taste), and freshly ground black pepper to taste.
- Add 1 lb of skinless, boneless chicken thighs or breasts (cut into 1-inch chunks) to a gallon-sized resealable plastic bag.
- Pour the marinade over the chicken, ensuring all pieces are coated.
- Seal the bag, pressing out excess air. Refrigerate for at least 3 hours, or up to 24 hours, turning the bag occasionally to distribute the marinade evenly.
- Thread the marinated chicken onto skewers. Grill over medium-high heat for 8-10 minutes, turning occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Serve immediately with rice and your favorite vegetables.
Nutrition Information (Approximate per serving)
Sodium
224 g
Sugar
12g
Fat
97g
Carbs
6g
