These Asian glazed chicken skewers have an easy Asian glaze recipe that everyone loves! They make the perfect grilled appetizer or dinner – only 250 calories!
This is a classic example of the phases I go through.
First, I spent a week living in the year 2000. I started rewatching “Felicity” on Netflix, bought a Magic Bullet, and tried to relearn how to French braid my hair. I was just about as cool as I was in high school, which is to say, very.
Then, I decided to buy bamboo skewers. I made kabobs and charred them. I speared strawberries and sliced bananas, for fun, and dipped them in vanilla yogurt. I scratched hard-to-reach places on my back. And now, I’ve made some glorified chicken lollipops.
Still as cool as ever.
Without further reflection on my antics, I bring you a recipe. A truly fantastic one, with lots of savory soy and sweet maple flavor. These marinated and glazed skewers are the kind of things that could make a weeknight meal more exciting and fun or would be perfect to serve as an appetizer at a summertime party.
Asian Glazed Chicken Skewers
- 3 tablespoons plus 2 tablespoons Ah-So sauce
- 2 tablespoons soy sauce
- 3 tablespoons brown sugar
- 2 teaspoons ground ginger
- 2 garlic cloves minced
- 1 pound chicken breast cut length-wise into 1 ½-inch-wide strips
- wooden skewers soaked in water for 20 minutes before using
- 2 tablespoons maple syrup
- In a small bowl, whisk 3 tablespoons of the Ah-So sauce, soy sauce, brown sugar, ginger, garlic, and 1 tablespoon water.
- Put the chicken strips in a gallon-sized re-sealable plastic bag. Pour the marinade over the chicken, squeeze as much air out of the bag as possible, and seal it. Turn the bag in your hands a few times to coat all of the chicken strips in marinade. Refrigerate for at least 1 hour and up to 24 hours before grilling.
- Make the glaze by whisking the remaining 2 tablespoons of Ah-So sauce and the maple syrup in a small bowl. Set aside.
- Preheat your gas grill to medium-high heat. Remove the chicken strips from the marinade, discarding the remaining sauce, and carefully thread one strip of chicken onto a wooden skewer, leaving enough of the wood exposed on one end to allow for you to hold the skewer like a popsicle. Set the prepared strip on a large, rimmed baking sheet while you repeat the threading process with the rest of the chicken.
- Grill the skewers for 4 to 5 minutes per side, until the chicken is opaque and cooked through. Once all the skewers are cooked, use a pastry brush to lightly coat each chicken skewer with the Ah-So-Maple glaze. Serve immediately.
Tell me you go through phases, too?