Grilled Chicken Skewers with Asparagus

Chicken kabobs on skewers with scallions.

5 from 6 votes

Grilled Chicken Skewers with Asparagus

These easy, flavorful Grilled Chicken Skewers are grilled to perfection alongside tender-crisp asparagus, all coated in a savory-sweet glaze. Whether you're firing up the grill for a quick weeknight meal or a weekend cookout, this Japanese flavor-inspired dish delivers bold flavor with minimal effort.

Prep Time15

Cook Time15

Total Time1

Course: Main

Cuisine: Japanese

Diet: Kosher

Servings:

Calories: 290kcal

Author: Candice Walker

Ingredients

1 ½ lbs. boneless skinless chicken thighs
1 bunch of scallions cut in 1-inch chunks, greens and whites separated
½ cup mirin
½ cup soy sauce
¼ cup sake
1-2 tsp brown sugar
1 bouillon cube or stock concentrate like Better than Bouillon
shichimi togarashi or ground up red pepper flakes, to taste

Instructions

Add the scallion greens, mirin, soy sauce, sake, bouillon, and brown sugar to a saucepan. Bring the sauce to a boil.
1 bunch of scallions, 1/2 cup mirin, 1/2 cup soy sauce, 1/4 cup sake, 1-2 tsp brown sugar, 1 bouillon cube
Once it has boiled, lower the heat to a simmer. Simmer the sauce until it reduces down by about half. Strain out the scallions and set them aside until you’re ready to grill the chicken.
If you’re using wooden skewers, soak the skewers for 5 minutes in water.
1 1/2 lbs. boneless skinless chicken thighs
Layer the chicken and scallions up on the skewer so they are alternating. Sprinkle the chicken and scallions with the shichimi togarashi or ground red pepper flakes.
To cook the chicken, grill the skewers for 10-12 minutes, making sure to flip them every 2-4 minutes, and brush/baste them with the sauce every time you flip.
To grill the asparagus, preheat the grill to 400°F (high), trim the asparagus ends, drizzle with olive oil, season with the same shichimi togarashi or ground red pepper flakes and salt, and place the asparagus directly on the grill for 8-10 minutes (flipping half-way and basting every 2-4 minutes), or until the ends have just started to brown and the shoots are still crisp-tender.

Video

Notes

If grilling vegetables to go with this recipe, you can use the same sauce to baste them.

Nutrition