Asian-Inspired Grilled Chicken Skewers


BBQ Chicken Skewers Marinated in Asian-Inspired Flavours

After many tries over the past year, I FINALLY found the perfect combination for these Asian-Inspired Grilled Chicken Skewers. They were tender, juicy, and bursting with flavour!

I have a strong affinity for Asian-Inspired flavours, and this marinade I’ve been working on for almost a year now to perfect.  I finally found the combination I was looking for, and these skewers turned out beautifully.  They would be wonderful served with a side salad with other Asian-style flavours, or any grilled vegetables of your choice to complete the meal.

For this recipe, I used a package of boneless, skinless chicken thighs.  There were 12 thighs in the pack, and they were on sale at my local grocery store.  You can use boneless chicken breast, and if you wish to avoid the skewering part, you can use chicken pieces but I would remove the skin and pierce the flesh all over with a fork so the marinade can soak into the meat.

Whenever you use bamboo skewers (or any other wood), make sure to soak them well in water for several hours before you intend to cook with them.  They’ll last longer in the high heat of your BBQ grill.

First, take a large zipper-style bag, or any other container you can close tightly, and have it    on hand.  Cut the chicken thighs in half lengthwise to make strips.  Place them in your bag or container.

Next, following the basic marinade combination, I added 1 cup of Pomace Olive Oil, two tbsp of sesame oil, 1/3 cup of rice wine vinegar, 1 tbsp of freshly grated ginger, 1 tbsp of chopped garlic, 1/3 cup of honey, and about 1/4 cup of soy sauce.

Chicken Thighs in Asian-Inspired Marinade

I should have taken pictures of the actual addition of the ingredients for the marinade, but I wasn’t sure if I had it right!
Once your chicken is in the bag with the marinade ingredients, make sure to “squish” it all over to make sure the marinade is well mixed and distributed.

At this point, you must have some patience.  Make sure as much air as possible is removed from your container of choice, and place the marinating chicken in the fridge.  You’ll have to forget about it for several hours!  I had intended to cook my chicken later that evening for dinner, but of course plans got changed, and my chicken marinated overnight.  Luckily I had used thighs, which have a “tighter” consistency than breast meat does.

Next comes the messy part!  If it isn’t messy, it isn’t fun right?  Thread the strips of chicken onto pre-soaked bamboo skewers.  Make sure not to pile the meat too thickly as you want the chicken to cook fully.

Skewering Marinated Chicken for BBQ

Thread the chicken strips onto the pre-soaked bamboo skewers. Make sure to get the chicken as uniform as possible so it will cook evenly when on the grill.

The last step is grill or BBQ your marinated chicken skewers.  Make sure to pre-heat your grill, and clean it well.  Turn the heat down to medium-high, and lightly oil the surface of the grill where the skewers will sit.  Lay the skewers out onto the grill in single layers, making sure not to crowd them.  You want them to cook as evenly as possible, and if they touch on the grill, the center portions of your skewers may not cook fully.

Grilling Marinated Chicken Skewers on the BBQ

Lay the skewers out flat on the heated grill. Keep the heat at medium-high, and close the lid while skewers are cooking. If you’re getting flareups, lower the heat a bit so the chicken doesn’t get too charred.

Let the skewers cook on the grill for about five minutes with the lid closed.  Check on them to see if they’re easy to turn over.  If not, leave them for a couple more minutes, but check them often.  Once they’re fairly easy to turn, turn them, and cook for another five minutes or so, watching closely for flareups.  The chicken skewers are done when you pry apart a thick center portion and no more pink remains.

BBQ Asian-Inspired Chicken Skewers Ready to Serve

When no more pink remains in the thickest center portion, your skewers are ready to eat! Don’t they look wonderful?

ALWAYS remember to turn off the gas when finished cooking on a gas bbq grill.

Serve up your delicious Asian-inspired grilled chicken skewers with your favourite sides, and be prepared for the raves!

About Tami McVey

I've always been very passionate about writing and cooking so I thought I would combine the two, and help others learn to cook budget-friendly, health-conscious meals. I've been writing a monthly column for a newspaper for just over two years now, and it's recently been increased to a bi-monthly column due to interest! I just graduated from a second Business Administration program with a focus on marketing, and for the past three years I've been working on developing my writing career... turning my dreams into goals. Thank you for stopping by!
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9 Responses to Asian-Inspired Grilled Chicken Skewers

  1. This was absolutely yummy! I had it with rice and cucumber slices.

  2. Angie Walker says:

    I love grilled chicken! And on a skewer is even better. Very nice pictures Tami.

  3. Pingback: Chicken in a Cup « From Korea with Love

  4. Food Forays says:

    Thank you both! I’m glad you enjoyed them Liz… It’s been rainy all weekend here, so I haven’t been able to play with my BBQ! Hopefully this week I can get back to it!

  5. patgarcia says:

    Hi Tami,
    I have nominated your blog for the Inspiring Blog Award. For more information please see my blog: http://patgarciabookreviews.wordpress.com/2012/06/08/inspiringblogaward/?preview=true&preview_id=22&preview_nonce=373e43ad43
    Ciao,
    Patricia

  6. Pingback: Asian Inspired Chicken and Rice « Just A Little Ginger

  7. Chariot says:

    My entire family loved this! So easy, so delicious! Thank you for sharing it.

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