asian chicken kabobs

serves 4

These kabobs are easy to make and great for parties. You can substitute chicken breast for the thighs to cut calories, but you'll need to reduce the grilling time by about half to avoid drying out the meat. Serve with steamed white rice and asian slaw for a unique backyard barbecue.

2 lbs boneless, skinless chicken breasts, trimmed of visible fat and cut into 1 inch thick strips
1/2 cup soy sauce
1/4 cup canola oil
4 scallions, finely diced
3 garlic cloves, finely minced
2 tbsp brown sugar
2 tbsp asian chili sauce (such as sriracha)
1 tbsp sesame oil
1/4 cup sesame seeds

Prepare a grill to med-hi (gas) or 350 degrees (charcoal). Whisk together all ingredients except chicken , sugar, and sesame seeds. Place chicken into a large resealable bag and pour marinade over it. Marinate in the refrigerator 15 min - 4 hours. Remove chicken, reserving marinade. Thread chicken pieces onto bamboo skewers. Place marinade into a saucepan and bring to a boil. Boil for 15 minutes until reduced by half. Stir in brown sugar and remove from heat. Grill chicken, turning once, basting with sauce as it cooks, 5-7 minutes on each side. Remove from grill and sprinkle with sesame seeds.