Asian Grilled Chicken and Veggie Skewers

Step 1

Combine all sauce ingredients and stir well to combine. Set aside.

Step 2

About 2-4 hours before serving, place chicken and 3 tablespoons sauce in a zippered bag. Squeeze bag gently to coat chicken with sauce. Refrigerate till ready to assemble skewers.

Step 3

If using wooden skewers, soak in water while chicken is marinating. (The skewers will still char, even with soaking, but this will prevent them from igniting.)

Step 4

Heat a gas or charcoal grill to medium-high. Clean the grates and oil lightly.

Step 5

Remove chicken from the refrigerator and thread with the veggies onto skewers. Leave at least 1-inch space on both ends of skewers for handling.

Step 6

Remove ½ cup of the sauce and reserve the rest for the dipping sauce.

Step 7

Place skewers on the hot, clean, oiled grill, turning about every 2-3 minutes. Baste with the sauce with each turn. Cook until golden and lightly charred, 10-15 minutes.

Step 8

Remove from grill and tent with foil for 5 minutes before serving. Serve with the remaining sauce for dipping or drizzle skewers with some of the sauce.