Asian Grilled and Glazed Chicken Skewers

by Andie Mitchell on May 9, 2013

glazed chicken skewers

This is a classic example of the phases I go through.

First, I spent a week living in the year 2000. I started rewatching “Felicity” on Netflix, bought a Magic Bullet, and tried to relearn how to French braid my hair. I was just about as cool as I was in high school, which is to say, very.

glazed chicken skewers

Then, I decided to buy bamboo skewers. I made kabobs and charred them. I speared strawberries and sliced bananas, for fun, and dipped them in vanilla yogurt. I scratched hard-to-reach places on my back. And now, I’ve made some glorified chicken lollipops.

Still as cool as ever.

ah so sauce

 

So.

 

asian marinade for chicken skewers

 

Without further reflection on my antics, I bring you a recipe. A truly fantastic one, with lots of savory soy and sweet maple flavor. These marinated and glazed skewers are the kind of things that could make a weeknight meal more exciting and fun or would be perfect to serve as an appetizer at a summertime party. 

Plus, they’re red.

marinating chicken

marinated chicken skewers   glazed chicken skewers   glazed chicken skewers

Asian Grilled and Glazed Chicken Skewers

Yield: 4 Servings

Ingredients

  • 3 tablespoons plus 2 tablespoons Ah-So sauce
  • 2 tablespoons soy sauce
  • 3 tablespoons brown sugar
  • 2 teaspoons ground ginger
  • 2 garlic cloves, minced
  • 1 pound chicken breast, cut length-wise into 1 ½-inch-wide strips
  • wooden skewers, soaked in water for 20 minutes before using
  • 2 tablespoons maple syrup

Instructions

  1. In a small bowl, whisk 3 tablespoons of the Ah-So sauce, soy sauce, brown sugar, ginger, garlic, and 1 tablespoon water.
  2. Put the chicken strips in a gallon-sized re-sealable plastic bag. Pour the marinade over the chicken, squeeze as much air out of the bag as possible, and seal it. Turn the bag in your hands a few times to coat all of the chicken strips in marinade. Refrigerate for at least 1 hour and up to 24 hours before grilling.
  3. Make the glaze by whisking the remaining 2 tablespoons of Ah-So sauce and the maple syrup in a small bowl. Set aside.
  4. Preheat your gas grill to medium-high heat. Remove the chicken strips from the marinade, discarding the remaining sauce, and carefully thread one strip of chicken onto a wooden skewer, leaving enough of the wood exposed on one end to allow for you to hold the skewer like a popsicle. Set the prepared strip on a large, rimmed baking sheet while you repeat the threading process with the rest of the chicken.
  5. Grill the skewers for 4 to 5 minutes per side, until the chicken is opaque and cooked through. Once all the skewers are cooked, use a pastry brush to lightly coat each chicken skewer with the Ah-So-Maple glaze. Serve immediately.

Notes

Nutrition Information for 1 Serving (1/4th of Entire Recipe): Calories 250, Total Fat 3.1 g, Total Carbohydrate 30.4 g, Dietary Fiber 0.1 g, Sugars 28.1 g, Protein 27.3 g

http://www.canyoustayfordinner.com/2013/05/09/asian-grilled-and-glazed-chicken-skewers/

 

Tell me you go through phases, too?

{ 22 comments… read them below or add one }

Jojo May 9, 2013 at 12:40 pm

These look yummy :P Things always seem to taste better on a stick, don’t they?

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Diane @ Vintage Zest May 9, 2013 at 1:51 pm

I have to make these ASAP! I always loved the chicken skewers that my family had at parties growing up, and I never understood how they got the chicken to fit perfectly on the skewer (pounding first, duh!).

This will be perfect for all of the summer barbecues coming up!

By the way, I love the new redesign that I hadn’t seen until now! You miss a lot when you’re away for 4 weeks. Here’s my posts about the trip, if you wanted to read. :) (http://vintagezest.blogspot.com/p/travel.html)

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Andie Mitchell May 10, 2013 at 10:02 am

Diane! I missed you!! So glad you’re back and I can’t wait to check out your posts about your travels :)

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jennielynn May 9, 2013 at 2:44 pm

Okay, the Ah-so sauce cracks me up. I’m going to have to find some of that.

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Andie Mitchell May 10, 2013 at 10:02 am

The name is awesome, isn’t it?

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Nesha Mayes May 9, 2013 at 2:45 pm

That looks amazing! I bet it would work for the Nu Wave too. I’ll have to try this! Thanks for sharing!

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Routhie May 9, 2013 at 4:15 pm

These look great and I also started re-watching Felicity last week. I mostly sat there and wondered what I thought was so great about it until….Ben walked in. le sigh

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Andie Mitchell May 10, 2013 at 10:00 am

OMG YES. Bennnnn

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Morgan May 10, 2013 at 5:03 pm

Yes! Exactly! Ben! I also go back to Dawson’s Creek for Pacey.

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Kate August 13, 2013 at 11:56 am

Ben for the win!

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Cadi May 10, 2013 at 1:30 am

There’s such a thing as Ah-So sauce?! Where has this been all my life! Must score some pronto, as I love food on sticks.What’s not to love?

And I most definitely go through phases, Most recently was all things Asian, and I’m feeling a very serious salad series coming on.

I’ve missed your posts lately, glad to see you back!

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Jennifer May 10, 2013 at 7:54 am

Sooo I totally was watching Felicity and learning to French braid my own hair just a few weeks ago. No joke. In fact, I was watching Felicity while trying to braid. :) Totally normal, haha!

I’ve never seen/heard of Ah-so sauce before…guess it’s time to hunt some down!

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Andie Mitchell May 10, 2013 at 10:04 am

I am SO relieved you were doing it too :) Noel or Ben?

Also, the Ah So Sauce is in the Asian food section of nearly every grocery store I’ve checked.

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Jennifer May 10, 2013 at 10:57 am

Oh, Ben. Absolutely. Noel is way too neurotic, haha.

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TJ May 10, 2013 at 10:50 am

Yum! These look amazing. :-) I love the flavor of grilled chicken.
Hey, I was wondering if there is a particular BBQ Sauce you tend to use most often? After reading about how you like to use BBQ on your salads as an option for dressing, I have tried it and WOW, Scrumptious. :-) I am having a hard time finding a BBQ w/out High Fructose Corn Syrup in it.

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Diana May 10, 2013 at 11:39 am

These look great and I’m afraid I would want to eat ALL of them! I am downsizing to cooking for just two after cooking for seven. What do you do with the leftovers? In your salads for lunch? Freeze? Thank you.

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Debra May 10, 2013 at 4:52 pm

Andie,
What is Ah-So Sauce? I thought in Hawaii we would have every Asian sauce ever produced! Is it like a plum sauce, Hoison sauce, or perhaps char siu? Love that it has maple syrup. Have you ever used Chinese 5 spice? Think it would be a wonderful addition to this recipe. I have an killer guava chicken recipe if you’re interested.
Aloha!
Debra

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Nicola May 10, 2013 at 7:50 pm

Ohh I hope we can get Ah-So in Australia, what kind of taste is it if we dont?

Also I go through phases massively, right now I’m in a sporty spice/wear gym clothes whenever i can get away with it type thing. Although I had to get a reality check when I nearly agreed to 7am Sunday yoga, yikes.

mindfulgrateful.blogspot.com

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Lisa May 11, 2013 at 11:16 am

Hi Andie! YES I do have phases, so nice to know I am not alone! I have been on a brussel sprout phase- I know- dorky! I never cared for them the way I ate them growing up but now I am soaking them in delicious concoctions before I roast, broil, BBQ, or sear them. I can’t get enough of them (btw- they are a good candidate for your skewers- throw them on the barbie!!) Ina Garten’s recipe for these babies is fantastic! But hey- it’s Ina y’all- what did I expect?

Right now, I am waiting for the hubs to wake up so I can make your recipe for pumpkin donuts- which I’m sure will be my next phase- how many ways to use that silly pan!
Thanks for another great recipe- hope you enjoy the weekend and get to spend some time with Mom!

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Kristin May 11, 2013 at 1:28 pm

These look amazing! I love anything on a stick!

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Lauren @ The Highlands Life May 13, 2013 at 6:08 pm

These look great, especially with the perfect spring/summer grilling weather. Must make ASAP.

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MARY July 10, 2013 at 7:55 pm

I made this recipe for my for my family tonight and we all loved them. Thanks for the recipe.
.

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