If you’re looking for a delicious BBQ recipe that is beach body friendly, you’ve found it!
This recipe is PACKED full of punchy flavor. Your mouth will go 10 rounds in this battle all while staying trim and fabulous!
Asian Sesame Chicken Kabobs
- Boneless Skinless Chicken Breast
- Green Bell Pepper
- Red Onion
- 1 Cup Soy Sauce
- 2 tsp Sesame Oil
- Sesame Seeds
- 6 tblspn Brown Sugar (Honey could be substituted)
- 4 Roughly Chopped Cloves of Garlic
- 1 tspn grated fresh Ginger
- Zest of 1 lemon
- 2 tspn chopped Cilantro
Cut your chicken breast into about 1 inch cubes. Try to stay as uniform as possible when cutting your peppers and onions as well, so everything will get cooked evenly.
Once your chicken and vegetables are cut, skewer them, alternating the meat and vegetables.
Time to create your basting sauce:
Combine the Soy Sauce, Sesame Oil, Brown Sugar, Garlic, Ginger, Lemon Zest, and Cilantro. Mix well to help dissolve all of the sugar. The smell will blow you away – like Jeff Daniels in “Speed”. Anybody? No?
Setup your grill for direct heat. We’re putting these bad boys right over the fire. We want between a medium and medium/high heat. If you put the back of your hand over your coals and it takes about 3-4 seconds before you have to move your hand, that’s about the temperature that we want.
Place your skewers over the heat and let the side caramelize. The sugar will start to caramelize right away. You’ll know when it’s time to flip as the skewer will not stick to the grill any longer.
Continually flip every 4-5 minutes or so, and baste frequently. We want these skewers to pick up as much of that flavor as possible.
After about 15 minutes or so, take both of your hands and peel open one of the chicken chunks to ensure it is cooked through.
Sprinkle Sesame Seeds on the kabobs.
Pull them off the grill and let them rest 5-10 minutes before serving.