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.
🌟Why you’ll love this recipe
🧾Ingredients in this recipe
See the recipe card for full information on ingredients and quantities.
👩🍳How to Make This Recipe
Cook the Asparagus
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. You can instead roast the asparagus in the oven.
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Grilled Chicken Skewers with Asparagus
Print Recipe SaveIngredients
- 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.