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Chicken and Asparagus Kabobs

Submitted by: JustRightMenus


Another summer favorite.

Servings: 6

Categories: chicken, grilled, kabobs

From the kitchen of:

Source: Taste of Home magazine, June/July 2006.


1 1/2 pounds boneless skinless chicken breasts, but into 1 1/2 inch pieces

1 pound fresh asparagus, trimmed and cut into 2 inch pieces

1/2 tsp salt



1/4 c soy sauce

2 TB brown sugar

1 TB sesame oil

1 tsp crushed red pepper flakes

1 tsp minced fresh gingerroot


Dipping Sauce:

2 c mayonnaise

1/4 c sugar

1/4 c soy sauce

2 TB sesame seeds, toasted

1 TB sesame oil

1/2 tsp white pepper (though black works just fine)


In a bowl, combine the sauce ingredients. Cover and refrigerate for 2-4 hours.

Marinade chicken for 2 hours.

Drain and discard marinade.

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.