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My life is kind of driven by lists, grocery lists, recipe ideas, appointments, blog posts, blah, bah, blah. Sometimes Post-it notes take over my life – I guess you can say I’m a planner. But when it comes to planning meals in advance? Yeah.. not so much. Honestly, I pretty much suck at planning a meal more than a few hours ahead of time, and really have no desire to do it. I am in utter awe of the bloggers that rock the whole meal planning concept out days, weeks, or months at a time, but it’s just not for me.

A typical day of meal planning through text messages:

Brian: “Hey, what’s for dinner?”
Me: “No idea – What are in the mood for?”
Brian: “Not sushi.”
Me: “Okay, are you in the mood for anything?”
Brian: “Meat”
Me: “Okay, well I’ve caught on to that after five years, anything specific?”
Brian: “No”
Me: “Thanks so much for the help!”
Brian: “No problem.”

Seriously this conversation happens at least four days a week. So I’ll usually scope out the fridge and pantry and figure out what I have on hand and what I can whip up to please Brian’s uber descriptive craving.

Earlier this week my fridge was overflowing with produce, so I thought I’d put the onions and peppers to good use and whip up these Asian Chicken Kebabs. Although they were not the juicy steak that Brian had in mind, he loved the sweet and slightly spicy flavor of these kebabs and declared this meal a keeper – which is a pretty good rating from someone who is not so fond of chicken.

I served these Asian Chicken Kebabs alongside steamed rice and grilled asparagus with a little finishing garnish of toasted sesame seeds and green onions. This meal was simple, delicious and perfect for a summer evening.

Looking for more delicious recipes for grilling?

Grilled Peaches with Marscapone Whip from goodLife {eats}
Fajitas from Bluebonnets & Brownies
Grilled Shrimp and Sausage Kabobs from Cookin’ Canuck
Grilled Corn Grits from the Nifty Foodie
How to Grill Pizza from Tidy Mom
Grilled Caesar Salad from Simple Bites

So tell me, are you a meal planner?

Asian Chicken Kebabs


For the Marinade

1/4 cup soy sauce
1 teaspoon sesame oil
2 tablespoons honey
1-2 teaspoons Sriracha (or other hot sauce)
3 slices fresh ginger root
2 cloves garlic, crushed

For the Kebabs

4 skinless, boneless chicken breast halves, cubed
1 large green bell pepper, cut into 2 inch pieces
1 red onion, cut into wedges
1 large red bell pepper, cut into 2 inch pieces


1. In a small microwave-safe bowl, combine the soy sauce, oil, honey, Sriracha, ginger root, and garlic. Heat in microwave on medium for 1 minute, then stir. Heat again for 30 seconds, watch closely so it doesn’t boil. Set aside.

2. Thread the chicken, green bell pepper, onion, and red bell pepper pieces onto skewers alternately. Place skewers in a shallow baking dish and cover with marinade. Cover dish and refrigerate for at least 3 hours.

3. Prepare barbecue (medium-high heat). Grill Asian Chicken Kebabs until chicken is just cooked through, turning occasionally, about 9-12 minutes.

All images and text ©

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  1. Colleen says:

    This was very tasty! I don’t have a grill, so I tossed it all into a baking dish and broiled, stirring occasionally, until it was cooked through.

    1. Jamie says:

      So happy to hear you enjoyed the kebabs, Colleen! Thanks so much for stopping by and leaving your feedback!

  2. Kal says:

    These look yum..will definitely try them.

    My kebabs always become dry…any tips to keep the chicken moist? thx

    1. Jamie says:

      Hi, Kal! The marinade should help with keeping the chicken moist. Also try boneless skinless chicken thighs…they tend to have more moisture and not dry out as easily. I hope you enjoy them!

  3. Mike says:

    Try it.

  4. Angie says:

    How big should the cubes of chicken be cut? About 1 in., 2 in.? I’m asking because this will affect the cooking time.


    1. Jamie Lothridge says:

      Angie, I believe these chunks were about 1 1/2″ square.
      – Jamie