THAI CHICKEN THIGH KEBABS

Thai Chicken Thigh Kebabs image

Summertime is for grilling, and these colorful kebabs will not disappoint. The chicken is the star here, so feel free to substitute vegetables to your liking. Serve over jasmine rice.

Provided by Soup Loving Nicole

Time 4h30m

Yield 6

Number Of Ingredients 12

Ingredients

⅓ cup soy sauce
2 tablespoons honey
1 tablespoon sesame oil
1 tablespoon Sriracha sauce
1 clove garlic, minced
1 teaspoon ginger puree
2 pounds skinless, boneless chicken thighs
1 medium yellow squash, sliced
1 medium red onion, cut into chunks
1 green bell pepper, cut into chunks
8 ounces whole button mushrooms
1 tablespoon chopped fresh cilantro for garnish

Steps:

Whisk soy sauce, honey, sesame oil, Sriracha, garlic, and ginger puree together in a large bowl. Add chicken, cover, and refrigerate at least 4 hours to overnight.
Preheat an outdoor grill for medium heat and lightly oil the grate.
Thread marinated chicken thighs onto metal skewers and place on a platter, reserving marinade. Add squash, red onion, bell pepper, and mushrooms to the bowl with the marinade and stir until evenly coated.
Thread yellow squash, red onion, bell pepper, and mushrooms onto skewers and place on the platter with the skewered chicken.
Grill chicken and vegetable skewers for 20 minutes, turning after 10 minutes. Transfer skewers to a clean serving platter. Garnish with chopped cilantro.

Nutrition Facts : Calories 314.9 calories, Carbohydrate 13.1 g, Cholesterol 85.1 mg, Fat 17.5 g, Fiber 2 g, Protein 26.4 g, SaturatedFat 4.6 g, Sodium 984.1 mg, Sugar 7.9 g