Asian Chicken Kabobs

These Asian Chicken Kabobs are made with juicy chicken thighs, colorful vegetables, and a sweet-savory soy sauce marinade. They roast in the oven until tender, caramelized, and perfect for serving with rice.

Course Main Course

Cuisine American

Prep Time 1 20

Cook Time 25

Total Time 1 45

Servings Servings

Calories 735kcal

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.

Nutrition