Asian BBQ Chicken Skewers

Glazed chicken skewers on a serving plate with BBQ sauce.

Asian BBQ Chicken Skewers are juicy and perfectly charred, topped with a sticky sweet and slightly spicy glaze. These are easy to make on an outside or inside grill and loaded with flavor. Serve them over brown rice with veggies for a dinner the whole family will enjoy!

Course Appetizer, Main Course

Cuisine American, Asian

Diet Low Fat

Prep Time 1

Cook Time 10

Marinating time 45

Total Time 1 55

Servings servings

Calories 520

Author Kim

Ingredients

1 cup Bonne Maman Golden Plum Mirabelle Preserves or regular plum preserves
4 cloves garlic minced
1/2 cup soy sauce
1/2 cup hoisin sauce
1 tablespoon Worcestershire sauce
3 tablespoons sesame oil
1 teaspoon ground dried ginger
4 tablespoons granulated sugar
1/2 teaspoon crushed red pepper flakes optional
1/2 teaspoon ground coriander
2 teaspoons dijon mustard
1/8 teaspoon ground black pepper
2-3 large boneless skinless chicken breasts or chicken thighs (about 1 to 1 1/2 pounds) cut into strips

For serving

1 cup brown rice
2 1/8 cup water
salt

Instructions

In a small saucepan, combine all ingredients for Asian BBQ sauce, plum preserves through black pepper. Cook over medium heat until it simmers lightly and dissolves the sugar. Reduce heat to low and cook for a few more minutes. Remove the pan from the heat and let the sauce cool to room temperature.
Mix half the Asian BBQ sauce together with the prepared chicken. Cover and refrigerate for at least 45 minutes to marinate (can marinate longer or even overnight, if you’d prefer).
While the chicken is marinating, rinse rice, then pour into medium pot with water and salt. Cover, bring to boil, reduce to simmer for 30-40 minutes or until rice is cooked completely.
At least 30 minutes prior to grilling, soak wooden or bamboo skewers in water. This helps prevent them from catching fire. Soaking overnight is best, if you plan ahead, and the water temperature doesn't matter. If using stainless steel skewers, there is no need to soak.
When the chicken has marinated and the skewers have soaked, thread the chicken onto the skewers.
Heat grill over medium-high heat (350-400 degrees F) and oil the grill grates (to do to this, dip a wadded paper towel in a little oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that's a sure fire way to start a good flare-up—a little goes a long way here.)
When the grill is hot, place the skewers on the grill and cook on the first side for 3 to 4 minutes, or until nice grill marks have formed. Flip and grill 3-4 more minutes. Keep the grill lid closed as much as possible as you are cooking the chicken.
Remove from the heat, when chicken is 160ºF, then let it rest for 5 minutes before serving. It will continue to cook while resting. Baste chicken with remaining BBQ sauce, and serve over brown rice and/or any other sides you'd like.

Notes

Make ahead: Make the sauce ahead of time, so it's ready-to-go when you're ready to marinate the chicken. The sauce can be stored in an airtight container or jar in the refrigerator for up to one week.
To freeze the sauce: Place in an airtight container and store in the freezer for up to 3 months. Defrost in the refrigerator before using.
To store leftovers: Remove the chicken from the skewers into an airtight container. Store in the refrigerator for up to about 4 days. We like to chop up the leftover chicken and serve it over salads.
To freeze cooked chicken: Transfer cooled chicken to an airtight container or plastic freezer bag and squeeze out any excess air. Freeze for 2 to 3 months.

Nutrition