Chicken and Asparagus Kabobs

재료

• 1/4 컵 reduced sodium soy sauce
• 24 oz boneless skinless chicken breast, cut into 1 1/2" pieces
• 1 티스푼 red pepper flakes
• 1/2 티스푼 salt
• 2 테이블스푼 olive oil
• 1 테이블스푼 sesame oil
• 1 티스푼 minced ginger root
• 0.12 컵 water
• 0.12 컵, 포장됨 brown sugar
• 1 lb trimmed asparagus, cut into 2" pieces

조리법

1. In a large resealable plastic bag, combine the soy sauce, brown sugar, water, sesame oil, pepper flakes and ginger.
2. Add the chicken; seal bag and turn to coat. Refrigerate for 2 hours, turning occasionally.
3. Drain and discard marinade. In a large bowl, toss the asparagus with olive oil and salt.
4. On six metal or soaked wooden skewers, alternately thread one chicken piece and two asparagus pieces.
5. Grill, covered, over medium heat for 4-5 minutes on each side or until chicken is no longer pink and asparagus is crisp-tender.