Grilled Chicken Skewers with Asian Flavors
serves 4 | prep time (including marinating): 45 minutes | cook time: 15 minutes
for the marinade:
3 T. vegetable oil
2 T. soy sauce
1 T. toasted sesame oil
1 1/2 t. grated fresh ginger
3 cloves of garlic, minced
1 1/2 t. sugar
1/2 t. crushed red pepper flakes
2 lb. boneless, skinless chicken breasts, cut into about 1 1/2-inch pieces
1 medium red onion, cut into 1 inch pieces
2 zucchini, cut into 1/2-inch thick slices
vegetable oil, for drizzling on the veggies
salt & crushed red pepper flakes
2-3 c. fresh pineapple chunks
for serving:
sliced scallion
cooked brown rice
sweet chili sauce
sweet chili sauce
1. Add the marinade ingredients to a large resealable freezer bag along with the chicken chunks. Seal the bag, pressing out the excess air. Marinate the chicken in the refrigerator 30-60 minutes, turning the bag over a couple of times to make sure that everything is marinating evenly.
2. Remove the chicken from the refrigerator, drizzle a bit of vegetable oil over the vegetables and sprinkle with salt & crushed red pepper flakes to taste. Skewer the chicken, veggies and pineapple evenly onto metal skewers. (If you are using wooden skewers, be sure to soak them in water for at least 30 minutes prior to assembling the skewers to keep them from burning up on the grill.)
3. Heat the grill on high heat. Grill the skewers, turning occasionally to brown on all sides, until the chicken and veggies are cooked through, about 15 minutes. Serve the skewers over cooked brown rice (if desired), sprinkled with scallion and the sweet chili sauce.
*disclaimer: this recipe is gluten-free, keeping in mind that you need to be sure that ingredients such as soy sauce are gluten-free brands
