Korean Barbecued Chicken Kabobs
Simple ingredients combine for a terrific marinade and barbecue sauce. And you know any time you can brine chicken prior to cooking, it's going to make it even more flavorful, juicy and tender!
Servings 2 -3 servings
- 2-3 inch chicken breasts cut into 2 cubes
- 1 red pepper diced into large chunks
- 1 pear grated (I used a Bosc pear)
- 1/4 cup grated red onion
- 3 cloves garlic grated
- 1 inch piece fresh ginger grated
- 1 cup soy sauce
- 3/4 cup brown sugar
- 1 tablespoons sesame oil
- 2 tablespoons rice wine vinegar
- 1-2 tablespoons Sriracha sauce
- *Barbecue Sauce*
- 1 tablespoons cornstarch
- 1 tablespoons cold water
Cut the chicken into 2 inch chunks and place into a ziplock bag or glass bowl.
*Using a box grater, grate the pear & onion. Place the a plastic bag or medium sized bowl. Add the soy sauce, brown sugar, sesame oil and rice wine vinegar.
Mix all of the ingredients together well and pour all but 1 cup of the ingredients over the chicken. Cover & refrigerate the chicken for 30 minutes to an hour.
Take the remaining marinade and put it into a small pan over medium heat on the stove. Bring to a bubble - keep an eye on it though as there is a lot of sugar in it and you do not want it to burn.
Simmer for about 5 minutes. Then mix a slurry together with the cornstarch & water. Pour it into the barbecue sauce and cook for another 3-4 minutes. Remove from the heat and allow to cool.
Core and seed the bell pepper. Cut it into chunks.
Remove the chicken from the marinade and make the kabobs, alternating chicken with bell peppers. Discard the remaining marinade.
All you need to do now is grill - baste with the barbecue sauce and cook until the chicken is cooked thru 180 degrees. Enjoy!
- I used a micro-plane grater for the garlic & ginger, though I'm sure you could use the box grater for this also.
Calories: 546kcal | Carbohydrates: 110g | Protein: 14g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 6683mg | Potassium: 602mg | Fiber: 4g | Sugar: 93g | Vitamin A: 1865IU | Vitamin C: 86mg | Calcium: 108mg | Iron: 3.8mg