Grilled Chicken Kabobs with Asian Marinade
You should try these Grilled Chicken Kabobs with Asian Marinade while it’s still grilling weather, and this tasty chicken is low-carb, Keto, low-glycemic, gluten-free, Dairy-Free, South Beach Diet Phase One, and kid-approved! Use the Diet-Type Index to find more recipes like this one.
It’s almost Labor Day, so here’s a menu suggestion if you’d like to grill something over the long holiday weekend. I love chicken kabobs, and this recipe for Grilled Chicken Kabobs with Asian Marinade was long overdue for a photo update, so last week I made this for my niece Kara and her family. And I am happy to report that even though this recipe has a complex blend of flavors, even the kids gobbled it up! So these chicken kabobs are not only healthy for the adults, they are kid-friendly as well.
In the United States, most people treat Labor Day as the unofficial end of summer, but personally I like to stretch out summer as long as I can, especially since Fall doesn’t officially arrive for three more weeks. My garden is still giving me zucchini and tomatoes, and I’m still grilling outside, so there might be a few more summer food ideas coming before we switch to casseroles and baked dishes!
And I have to confess that I always feel a bit sad about the arrival of fall. Not that fall isn’t beautiful in Utah, and from my house I can see autumn leaves for miles, but fall means winter is coming. I don’t like cold weather (although I do love cold weather food), which is another reason I always try to make summer last as long as possible.
How do you feel about the arrival of cooler weather? Are you still celebrating summer, like me? Or are you one of those people who’s already thinking about (gasp) pumpkin recipes?
Mix together the oil, soy sauce, sesame oil, garlic puree, ginger puree, fresh lime juice, and curry powder to make the marinade. Trim chicken breasts (or use 8 skinless, boneless thighs if you prefer) and cut in 4 or 5 pieces crosswise. Put chicken and marinade in a Ziploc bag and let it marinade all day in the fridge.
When it’s time to cook, drain the chicken pieces while you preheat the grill to medium-high. Thread chicken on to skewers, folding each piece over so it won’t spin around on the skewer.
Cook chicken 8-10 minutes on the first side, or until you see nice grill marks and the chicken is starting to feel firm. Then turn skewers over and cook about 5 minutes more on the second side. For best results, use an instant-read meat thermometer and take the chicken off when it reaches 165F/75C. (See more about safe temperatures for food.) Serve hot.
Make it a Meal: This would taste great with Crunchy Napa Cabbage Asian Slaw or Wake Up Your Mouth Thai Cucumber Salad for a low-carb meal! If you have any leftover chicken, make Leftover Chicken Asian Chopped Salad the next day.
More Tasty Chicken for Dinner:
Slow Cooker and Pressure Chicken Recipes Index ~ Slow Cooker or Pressure Cooker
Grilled Fusion Chicken ~ Kalyn’s Kitchen
The BEST Low-Carb Baked Chicken Recipes ~ Kalyn’s Kitchen
Low-Carb Pepperoni Chicken Pizza Bake ~ Kalyn’s Kitchen
Grilled Chicken Kabobs with Asian Marinade
These Grilled Chicken Kabobs with Asian Marinade are perfect for grilling weather.
- 4 skinless, boneless chicken breasts or 8 skinless, boneless chicken thighs
- 1/8 cup peanut oil
- 1/8 cup olive oil (You can use 1/4 cup olive oil if you don’t have peanut oil or don’t want to use it)
- 1/4 cup soy sauce (use gluten-free soy sauce if needed)
- 1 T Asian sesame oil
- 1 T garlic puree
- 2 tsp. ginger puree
- 3 T fresh lime juice (I used my fresh-frozen lime juice)
- 1 tsp. Madras Curry Powder or hot curry powder
- salt, pepper to taste
- Mix together the peanut oil (or more olive oil), olive oil, soy sauce, sesame oil, garlic puree, ginger puree, fresh lime juice, and curry powder to make the marinade.
- Trim chicken, removing all visible fat and tendons.
- Cut chicken breasts into 4 or 5 crosswise strips.
- For thighs, cut into two pieces each.
- Arrange chicken in single layer in Ziploc bag, pour marinade over and marinate 6-10 hours in the refrigerator.
- If you’re going to be home, turn it a few times, but it’s not essential.
- To cook, drain chicken in a colander in the sink and let it come to room temperature while you preheat gas or charcoal grill to medium high.
- Spray the grill with non-stick spray or brush with oil before you heat. (You can also brush a little oil directly on the kabobs after you’ve assembled them.)
- Thread chicken on to skewers, folding each piece over so it won’t spin around on the skewer. (I like blade shaped skewers or double skewers to prevent the meat from spinning.)
- Put chicken on grill and cook 8-10 minutes, rotating a partial turn a few times for maximum grill marks.
- Then turn chicken over and cook about 5 minutes more, or until chicken feels firm but not hard to the touch.
- For best results, use an instant-read meat thermometer and take the chicken off when it reaches 165F/75C. (See more about safe temperatures for food.)
- Serve hot.
- Leftover grilled chicken would be great on a salad like this one.
This recipe created by Kalyn.All images and text ©
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Grilled Chicken Kabobs with Asian Marinade like this with no sugary ingredients would be great for a low-carb diet, or any phase of the South Beach Diet.
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