3 boneless, skinless chicken breasts, cut into 1-inch sized chunks
2 bunch of asparagus, rinsed and trimmed
1/2 cup olive oil
2 teaspoons minced garlic
1 tablespoon hot sauce, optional (we used Sriracha)
1/2 cup low-sodium soy sauce
Juice of 1/2 lemon
1 teaspoon salt
1 teaspoon fresh cracked black pepper
2 teaspoons onion powder
1 tablespoon minced parsley
Crushed red chili pepper flakes, optional
Slices of lemon, for garnish
To prepare the grilled chicken skewers: Slice chicken breasts into 1-inch sized chunks. In a salad bowl combine olive oil, soy sauce, hot sauce, lemon juice, minced garlic, and season with salt, pepper, and onion powder. Reserve one-half of the sauce and marinate the chicken pieces in the remaining sauce from 15 minutes to overnight, in the refrigerator.
Wash and trim the ends of the asparagus, then blanch them in boiling water for 2 minutes, then soak in ice water to stop the cooking. This way, asparagus will cook faster and evenly on the grill (You can skip this step if you have skinny asparagus.) Drain and set aside.
Thread four or five pieces of the diced chicken meat onto a metal skewer or bamboo skewer. Repeat the same to make all the skewers and set them aside.
Fire up your outdoor grill (or indoor grill) and grill the chicken kebab until cooked. While grilling, brush the chicken with olive oil. Throw asparagus on the side and grill until you see nice charred marks on the meat and asparagus.
Remove the chicken skewers and asparagus from the grill and serve immediately sprinkled with red chili pepper flakes, parsley, slices of lemon, and the reserved sauce from step 1. Enjoy!
Grilled Lemon Garlic Chicken Skewers with Asparagus