Kalyn's Kitchen

Grilled Chicken Kabobs with Asian Marinade

You should try these Grilled Chicken Kabobs with Asian Marinade while it’s still warm enough to be grilling outside, and this tasty chicken is kid-approved! 

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Grilled Chicken Kabobs with Asian Marinade found on KalynsKitchen.com

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’m 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!

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?

Grilled Chicken Kabobs with Asian Marinade process shots collage

How to Make Grilled Chicken Kabobs with Asian Marinade:

(Scroll down for complete recipe with nutritional information.)

  1. Mix together the oil, soy sauce or Gluten-Free Soy Sauce (affiliate link), sesame oil, garlic puree, ginger puree, fresh lime juice, and curry powder to make the marinade.
  2. Trim chicken breasts (or use 8 skinless, boneless thighs if you prefer) and cut in 4 or 5 pieces crosswise.
  3. Put chicken and marinade in a Ziploc bag and let it marinate all day in the fridge.
  4. When it’s time to cook, drain the chicken pieces while you preheat the grill to medium-high.
  5. Thread chicken on to skewers, folding each piece over so it won’t spin around on the skewer.
  6. Cook chicken about 8 minutes on the first side, or until you see nice grill marks and the chicken is starting to feel firm.
  7. Then turn skewers over and cook about 5 minutes more on the second side.
  8. For best results, use an instant-read meat thermometer (affiliate link) and take the chicken off when it reaches 165F/75C. (See more about safe temperatures for food.) 
  9. Serve hot and enjoy!

Grilled Chicken Kabobs with Asian Marinade found on KalynsKitchen.com

Make it a Meal:

This would taste great with Crunchy Napa Cabbage Asian Slaw or 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

Grilled Chicken Kabobs with Asian Marinade

Yield 4 servings
Prep Time 20 minutes
Cook Time 13 minutes
Additional Time 8 hours
Total Time 8 hours 33 minutes

These Grilled Chicken Kabobs with Asian Marinade are perfect for grilling weather, and when I tested the recipe out on some kids it was a hit.



  • 4 skinless, boneless chicken breasts (see notes)

Marinade Ingredients:

  • 1/8 cup peanut oil (see notes)
  • 1/8 cup olive oil (see notes)
  • 1/4 cup soy sauce (see notes)
  • 1 T Asian sesame oil
  • 1 T garlic puree
  • 2 tsp. ginger puree
  • 3 T fresh lime juice (see notes)
  • 1 tsp. Madras Curry Powder or any curry powder you like will work
  • salt, pepper to taste


  1. 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.
  2. Trim chicken, removing all visible fat and tendons.
  3. Cut chicken breasts into 4 or 5 crosswise strips. (For thighs, cut into two pieces each.)
  4. Arrange chicken in single layer in Ziploc bag, pour marinade over and marinate at least 8 hours in the refrigerator. If you’re going to be home, turn it a few times, but it’s not essential.
  5. 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.
  6. 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.)
  7. Thread chicken on to skewers, folding each piece over so it won’t spin around on the skewer. I like blade shaped skewers (affiliate link) or double skewers (affiliate link) to prevent the meat from spinning.
  8. Put chicken on grill and cook about 8 minutes, rotating a partial turn a few times for maximum grill marks.
  9. Then turn chicken over and cook about 5 minutes more, or until chicken feels firm but not hard to the touch.
  10. For best results, use an instant-read meat thermometer (affiliate link) and take the chicken off when it reaches 165F/75C. (See more about safe temperatures for food.)
  11. Serve hot.
  12. Leftover grilled chicken would be great on a salad like this one.


You can use 8 skinless, boneless chicken thighs if you prefer. I liked this with a combination of olive oil and peanut oil, but just use 1/4 cup olive oil if you don’t have peanut oil or don’t want to use it. I used my fresh-frozen lime juice for this recipe. Use Gluten-Free Soy Sauce (affiliate link) if needed.

This recipe created by Kalyn.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 363Total Fat: 21gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 102mgSodium: 1111mgCarbohydrates: 4gFiber: 1gSugar: 0gProtein: 39g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

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 or Keto diet, or any phase of the South Beach Diet.

Find More Recipes Like This One:
Use Grilling Recipes to find more recipes like this one. Use the Diet Type index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

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    26 Comments on “Grilled Chicken Kabobs with Asian Marinade”

  1. My husband loves chicken thighs and this was a great easy summer recipe. We enjoyed it. Thank you!

  2. Is garlic puree in the asian section of grocery store? I don't have any on hand so I will try substituting some minced garlic.

    • Katherine minced garlic will work fine for this. I've seen the garlic puree (sometimes called ground garlic) by Asian foods and also in the produce where the jars of garlic are. But no need to buy it if you have fresh garlic!

  3. Hi Kalyn – I used your marinade recipe on boneless chicken thighs and grilled them. My family has pronounced this the BEST chicken ever! Thank you so much for so many wonderful and inspiring recipes…you are a real blessing!

  4. I really like this recipe. My top tip is to mix in a bit of meat tenderiser which is just a bit of papaya enzyme and it softens the fibres in any meat.

  5. These look delicious and I loved the post with tips on grilling chickem breasts. We only ever grill bone-in chicken, with the skin on, precisely because I fear from shoe-leather consistency chicken breasts! But I’m loving the idea of leaving some chicken breasts marinating in the fridge, ready to be popped onto the griddle pan when I get home from work with a nice, fresh salsa 🙂

  6. Thanks for the tips and all those links. Pretty good timing since I’m doing something similar for the weekend.

  7. My god, that is the most delicious chicken kebabs I have ever seen.

    Time to go cook some chicken!

  8. Adele, thanks for the feedback. I’m afraid there isn’t a way to print the recipe with photos. I would have liked to have the option to choose with or without photos, but it wasn’t possible with the method we used to eliminate the header and sidebars from printing.

  9. Love this newly found site. You are putting an end to all my other food sites.
    Question – how can I print the page WITH all the photos?

    Thank you,

  10. Hi there, nice to see such a great variety of recipes on your blog.

    I’m from Singapore and we call meat kebabs with Asian marinade “Satay” and we dip the meat into a spicy peanut sauce (still South Beach in spirit I think!).

  11. Yum! I love Asian style chicken and I just got a new grill! 🙂

  12. I love chicken marinated with asian flavors. Thanks for a great recipe.

  13. Beautiful. I love these little bites of meat in a meal. I agree a good marinade seems to keep skinless chicken moist when grilled like this.

  14. Glad people like the sound of this old favorite of mine.

    Paula, canola oil will work, or use all olive oil.

  15. Great picture! Will try asap.

  16. Great marinade! I don’t have peanut oil, but I’ve had good luck grilling with canola oil, so maybe that would work. This will be a hit with my family!

  17. yes please, any time, delicious for summer cooking, they go with all the vegetables in my garden!

  18. Thanks for the recipe! I LOVE grilled chicken thighs. They are so moist and awesome. My favorite marinade is from Cooking Light for Asian BBQ Chicken. It is my favorite go-to, quick marinade for breasts or thighs.


  19. l1 A lot like satay, which is a personal favorite of my family! Great photo, too!

  20. I was reading your tips on how to grill chicken! So informative and lovely. I will be trying this one day!