Asian Chicken Kebabs

Well, I planned this meal since it's so wonderfully summer outside...but when I went to use my parent's grill, it wouldn't work. I thought I was just too dumb to start the darn thing. When Scott finally got home from work, he informed me that it was out of propane. My lil sis then suddenly remembered that the propane was out. Even though she watched me struggle for at least 30 minutes. Convenient...

Anyway, that needed to be said because we ended up baking these rather than grilling them, but the marinade was scrumptious! We all (even Mal) liked it! I recommend (with a grill, I will add).

Photo Credit to mybakingaddiction.com

Asian Chicken Kebabs
Serves 4
1/4 cup soy sauce
1 teaspoon sesame oil
2 tablespoons honey
1-2 teaspoons Sriracha
3 slices fresh ginger root
2 cloves garlic, crushed

4 skinless, boneless chicken breast halves, cubed
1 large green bell pepper, cut into 2 inch pieces
1 red onion, cut into wedges
1 large red bell pepper, cut into 2 inch pieces

In a small microwave-safe bowl, combine the soy sauce, oil, honey, Sriracha, ginger root, and garlic. Heat in microwave on medium for 1 minute, then stir. Heat again for 30 seconds, watch closely so it doesn’t boil. Set aside.

Thread the chicken, green bell pepper, onion, and red bell pepper pieces onto skewers alternately. Place skewers in a shallow baking dish and cover with marinade. Cover dish and refrigerate for at least 3 hours.

Prepare barbecue (medium-high heat). Grill Asian Chicken Kebabs until chicken is just cooked through, turning occasionally, about 9-12 minutes. 

{Or bake at 350 for about 17 minutes}

Recipe Source: My Baking Addiction