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Asian Chicken Skewers

Asian Chicken Skewers

Marinate these skewers up to 24 hours ahead of time, then pop them in the oven for your guests.

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35 min
Prep Time
1 hr 35 min
Total Time



1/4 cup honey

2 tablespoons soy sauce

1 tablespoon firmly packed brown sugar

1 tablespoon rice vinegar

1 tablespoon lemon juice

1 tablespoon ketchup

2 teaspoons finely chopped fresh garlic

2 teaspoons finely chopped fresh ginger root

1/4 cup Land O Lakes® Butter, melted


2 pounds boneless skinless chicken breasts, cut into approximately 24 (5x1-inch) strips

24 (6-inch) wooden skewers, soaked 30 minutes in water


3 tablespoons chopped fresh chives

1 tablespoon toasted sesame seed

How to make

  1. STEP 1

    Combine all marinade ingredients except butter in bowl; beat with whisk until well mixed. Reserve 1/3 cup marinade; set aside. Pour remaining marinade into 1 gallon size resealable food storage bag; add melted butter and chicken. Seal bag tightly; refrigerate 1 hour or overnight.

  2. STEP 2

    Heat oven to 450°F. Line 2 (15x10x1-inch) baking pans with aluminum foil; set aside.

  3. STEP 3

    Thread 1 strip chicken onto each skewer. Place onto prepared pans. Discard food storage bag and marinade from chicken.

  4. STEP 4

    Bake, turning once, 9-11 minutes or until chicken is no longer pink. Remove 2 tablespoons reserved marinade to small bowl; brush over baked chicken. Immediately sprinkle with chopped chives and sesame seed.

  5. STEP 5

    Place remaining reserved marinade into bowl. Microwave until heated through.

  6. STEP 6

    Place cooked chicken skewers onto serving plate. Serve immediately with warm marinade.

Tip #1

Toasted sesame seed is available in the spice section of the supermarket. Or toast plain sesame seed in small skillet over medium-low heat, stirring constantly, 1 -2 minutes or until light golden brown. Watch carefully.

Nutrition (1 serving)

80 Calories
3 Fat (g)
25 Cholesterol (mg)
150 Sodium (mg)
4 Carbohydrates (g)
0 Dietary Fiber
9 Protein (g)
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