Think of these as a last shebang. Of course I know we can all keep cooking outside for many months before it’s too cold or unpleasant to fire up the grill, but somehow after Labor Day, we just don’t, as we start getting caught up in all the fall activities and food trends. At least that’s how it goes for us, so I wanted to share these really tasty and easy chicken kabobs with you before we unofficially close up shop for the season!
They’re slightly sweet, slightly spicy and a whole lot delicious!
And so easy to whip up too! The marinade relies mostly on pantry staples (except for the pear—unless you regularly buy those and I beg you, please don’t skip it—it adds so much flavor and juiciness) and comes together in only a few minutes.
The hard part is waiting for those little chicken cubes to marinate enough so that you can grill ‘em.
Also, you could totally make this with plain old uncut chicken breasts but kabobs just seem more fun and seeing as summer is quickly slipping away, I’m determined to pack in as much fun any way that I can!
Simple Grilled Chicken Kabobs, Korean-Style
Makes 4-5 servings
Prep Time for Marinade: 10 minutes, plus at least a few hours for chicken to soak; Grill Time: 15-20 minutes, depending on the heat of your grill and how well done you like your chicken
One small ripe pear, grated
1 clove garlic, grated
2 tablespoons low-sodium soy sauce
1-2 shakes red pepper flakes (more if you really like things spicy)
1 tablespoon light brown sugar
1 tablespoon toasted sesame oil
1 1/2 pounds boneless, skinless chicken breasts, cut into cubes that can be skewered (not too small)
1. Whisk together the grated pear, garlic, soy sauce, red pepper flakes, sugar and sesame oil in a large bowl. Add the cubed chicken and toss well to coat. Cover the bowl and chill for at least 4 hours and up to 24.
2. Oil grill grates and preheat grill and meanwhile. thread the chicken on metal skewers, draining the marinade as you go. Discard leftover marinade.
3. Grill chicken, turning a few times throughout the process, until chicken is entirely cooked through and there are nice grill marks on all of the pieces. Serve immediately.
Note: I used the marinade from these lettuce wraps.