Chicken and Asparagus Kabobs

材料

• 1/4 カップ reduced sodium soy sauce
• 24 oz boneless skinless chicken breast, cut into 1 1/2" pieces
• 1 杯（小さじ） red pepper flakes
• 1/2 杯（小さじ） salt
• 2 杯（大さじ） olive oil
• 1 杯（大さじ） sesame oil
• 1 杯（小さじ） minced ginger root
• 0.12 カップ （240ml） water
• 0.12 カップ、ぎっしり詰まった brown sugar
• 1 lb trimmed asparagus, cut into 2" pieces

調理方法

1. In a large resealable plastic bag, combine the soy sauce, brown sugar, water, sesame oil, pepper flakes and ginger.
2. Add the chicken; seal bag and turn to coat. Refrigerate for 2 hours, turning occasionally.
3. Drain and discard marinade. In a large bowl, toss the asparagus with olive oil and salt.
4. On six metal or soaked wooden skewers, alternately thread one chicken piece and two asparagus pieces.
5. Grill, covered, over medium heat for 4-5 minutes on each side or until chicken is no longer pink and asparagus is crisp-tender.