5.0 from 3 votes
Peanut Chicken Kabobs
Moist, tender, juicy chicken! The most flavorful and easy marinade. Served with the creamiest, dreamiest peanut sauce!
Prep Time
2 hrs 30 mins
Cook Time
30 mins
Total Time
2 hrs 40 mins
Servings: 6 servings
Course:
Main Course
Cuisine:
Asian , American , International
Ingredients
- 2 tablespoons reduced sodium soy sauce
- 3 cloves garlic minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon brown sugar
- 2 teaspoons fish sauce
- 1 ½ teaspoons yellow curry powder
- 2 pounds boneless, skinless chicken thighs cut into 1-inch chunks
- 1 tablespoon vegetable oil
- Kosher salt and freshly ground black pepper to taste
- 1 lime cut into wedges
- ⅓ cup fresh cilantro leaves for serving
for the peanut sauce
- ⅓ cup creamy peanut butter
- 1 ½ tablespoons reduced sodium soy sauce
- 1 tablespoon freshly squeezed lime juice
- 2 teaspoons brown sugar
- 2 teaspoons Chili garlic sauce or more, to taste
- 1 teaspoon freshly grated ginger
Instructions
- In a medium bowl, combine soy sauce, garlic, ginger, brown sugar, fish sauce and curry powder.
- In a gallon size Ziploc bag or large bowl, combine chicken and soy sauce mixture; marinate for at least 2 hours to overnight, turning the bag occasionally.
- Drain the chicken from the marinade, discarding the marinade.
- Preheat grill to medium high heat. Thread chicken onto skewers. Brush with vegetable oil; season with salt and pepper, to taste.
- Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes. Brush skewers with 2-3 tablespoons peanut sauce, cooking for an additional 1-2 minutes.
- Serve immediately with peanut sauce and lime wedges, garnished with cilantro, if desired.
Cup of Yum
for the peanut sauce
- Whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached.