Asian Chicken Kabobs
These Asian Chicken Kabobs are packed with tender marinated chicken, colorful veggies, and a sweet-savory glaze that caramelizes beautifully in the oven.
We love this recipe because it feels fun and fresh without being complicated. The chicken thighs stay juicy, the vegetables roast up perfectly, and everything looks so pretty on the skewers.
Serve these kabobs with rice, chicken fried rice, noodles, or a simple cucumber salad. They also pair well with other easy dinner favorites like Asian chicken noodle soup, Copycat Panda Express Beef and Broccoli, and Copycat PF Chang’s Lettuce Cups.
Table of contents
Why You’ll Love This Recipe
- Easy to make: The marinade comes together quickly with simple pantry ingredients.
- Family-friendly: The sweet and savory flavor is a hit with both kids and adults.
- Great for meal prep: The chicken can marinate ahead of time for an easier dinner.
- No grill needed: These kabobs roast beautifully in the oven.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
This recipe uses juicy chicken thighs, soy sauce, dark brown sugar, rice vinegar, garlic, Montreal chicken seasoning, and sesame oil to create a flavorful marinade. Zucchini, red onion, and sweet peppers add color, texture, and a little natural sweetness as they roast alongside the chicken.
Variations
- Use chicken breast: Swap in chicken breast if preferred, but watch closely so it does not dry out.
- Add pineapple: Pineapple chunks add a sweet, tropical flavor that works really well with the marinade.
- Change the veggies: Mushrooms, yellow squash, or cherry tomatoes can be added to the skewers.
- Make it spicy: Add red pepper flakes, sriracha, or chili garlic sauce to the marinade.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- In a bowl, combine soy sauce, brown sugar, rice vinegar, garlic, Montreal chicken seasoning, and sesame oil. Mix well. Reserve ¼ cup of the marinade and set aside. Add the chicken.
- Marinate the chicken for one hour.
- Thread chicken and vegetables onto skewers, alternating pieces. Place skewers on the baking sheet, leaving space between each.
- Roast for 20–25 minutes, turning halfway through and basting with reserved marinade. Broil for 1 minute at the end to enhance caramelization.
Expert Tips
- Soak wooden skewers before baking so they do not burn in the oven.
- Reserve clean marinade before adding the chicken so it is safe to use for basting.
- Leave a little space between kabobs on the baking sheet for better roasting.
- Place zucchini pieces near the ends of the skewers to help hold everything in place.
- Use a meat thermometer to make sure the chicken reaches 165°F.
Frequently Asked Questions
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes, these kabobs can be grilled over medium heat. Turn them often and cook until the chicken reaches 165°F.
Yes, the chicken can marinate overnight for even more flavor. Keep it covered in the refrigerator.
Rice is a classic choice, but they are also delicious with noodles, roasted vegetables, or a simple salad.
★ Did you make this recipe? Don’t forget to give it a star rating below! We would love to hear back from you! You can also FOLLOW US on Instagram, Pinterest, and Facebook for more delicious recipes.
📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Asian Chicken Kabobs
Equipment
- Mixing Bowl
- Measuring Cups and Spoons
- Knife
- Cutting board
- Wooden or metal skewers
- baking sheet
- parchment paper
- Oven-safe rack, optional
- basting brush
- Meat thermometer
Ingredients
- 2 pounds chicken thighs boneless, skinless, cut into bite-sized pieces
- ½ cup soy sauce
- ½ cup dark brown sugar
- ¼ cup rice vinegar
- 2 teaspoons minced garlic
- 2 teaspoons Montreal chicken seasoning
- 2 tablespoons sesame oil
- 2 medium zucchini sliced into ¼”–½” rounds
- 1 red onion quartered and separated into petals
- 2 sweet peppers any color, cut into large chunks
Instructions
- In a bowl, combine soy sauce, brown sugar, rice vinegar, garlic, Montreal chicken seasoning, and sesame oil. Mix well. Reserve ¼ cup of the marinade and set aside.
- Add chicken pieces to the remaining marinade and refrigerate for at least 1 hour.
- Soak wooden skewers in water for 30 minutes.
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper (or use a rack inside the sheet for better airflow).
- Thread chicken and vegetables onto skewers, alternating pieces.
- Place skewers on the baking sheet, leaving space between each.
- Roast for 20–25 minutes, turning ერთხელ halfway through and basting with reserved marinade.
- Broil for 1 minute at the end to enhance caramelization.
- Ensure chicken reaches an internal temperature of 165°F (74°C).
- Serve hot with rice.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
