Chicken and Asparagus Kabobs

Ingredients

• 24 oz boneless skinless chicken breast, cut into 1 1/2" pieces
• 1/4 cup reduced sodium soy sauce
• 1 tsp red pepper flakes
• 1/2 tsp salt
• 2 tbsps olive oil
• 1 tbsp sesame oil
• 1 lb trimmed asparagus, cut into 2" pieces
• 1 tsp minced ginger root
• 1/8 cup water
• 1/8 cup packed brown sugar

Directions

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.