Grilled Peanut Chicken Kabobs – Tender, Flavor-Packed Skewers
Ultimate Peanut Chicken Skewers
Experience unbelievably moist and tender chicken skewers marinated in a delightful blend of reduced sodium soy sauce, garlic, ginger and aromatic spices, finished with a rich, dreamy peanut sauce. Perfect for grilling inside or out!
Yield: 6 servings
Materials
- 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
- 1/3 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, whisk together reduced sodium soy sauce, minced garlic, grated ginger, brown sugar, fish sauce, and yellow curry powder.
- Place the chicken chunks in a large resealable bag or bowl. Pour the marinade over the chicken, massage it in, and refrigerate for at least 2 hours or overnight, turning occasionally.
- Remove the chicken from the marinade and discard the excess liquid. Preheat your grill or cast iron grill pan to medium-high heat. Thread the chicken onto skewers, brush lightly with vegetable oil, and season with salt and pepper.
- Grill the skewers, turning occasionally, until the chicken reaches an internal temperature of 165°F, about 10 minutes. During the last couple minutes, baste with 2-3 tablespoons of the prepared peanut sauce to develop a delicious glaze.
- In a small bowl, mix together the peanut butter, reduced sodium soy sauce, freshly squeezed lime juice, brown sugar, chili garlic sauce, and grated ginger. Slowly whisk in 2-3 tablespoons water until the sauce reaches your desired consistency.
- Plate the chicken skewers and serve immediately with extra peanut sauce, lime wedges, and a sprinkle of fresh cilantro.
Ultimate Peanut Chicken Skewers
Experience unbelievably moist and tender chicken skewers marinated in a delightful blend of reduced sodium soy sauce, garlic, ginger and aromatic spices, finished with a rich, dreamy peanut sauce. Perfect for grilling inside or out!
Ingredients
Method
- In a medium bowl, whisk together reduced sodium soy sauce, minced garlic, grated ginger, brown sugar, fish sauce, and yellow curry powder.
- Place the chicken chunks in a large resealable bag or bowl. Pour the marinade over the chicken, massage it in, and refrigerate for at least 2 hours or overnight, turning occasionally.
- Remove the chicken from the marinade and discard the excess liquid. Preheat your grill or cast iron grill pan to medium-high heat. Thread the chicken onto skewers, brush lightly with vegetable oil, and season with salt and pepper.
- Grill the skewers, turning occasionally, until the chicken reaches an internal temperature of 165°F, about 10 minutes. During the last couple minutes, baste with 2-3 tablespoons of the prepared peanut sauce to develop a delicious glaze.
- In a small bowl, mix together the peanut butter, reduced sodium soy sauce, freshly squeezed lime juice, brown sugar, chili garlic sauce, and grated ginger. Slowly whisk in 2-3 tablespoons water until the sauce reaches your desired consistency.
- Plate the chicken skewers and serve immediately with extra peanut sauce, lime wedges, and a sprinkle of fresh cilantro.
Succulent, tender chicken bursting with flavor, served alongside a luxuriously creamy peanut sauce!
Why You’ll Love These Skewers
- Better than takeout: Revel in the freshness and quality of home-cooked chicken, enhanced with a bold, unforgettable peanut sauce.
- Make-Ahead Marvel: Marinate ahead of time for a stress-free weeknight dinner or weekend gathering.
- Year-Round Favorite: Grill outdoors during warm months or use your trusty cast iron grill pan indoors during cooler weather.
Understanding Yellow Curry Powder
Yellow curry powder is a blend celebrated for its vibrant tint and mellow, earthy flavors. Dominated by turmeric and balanced by coriander, cumin, ginger, and a hint of cinnamon and cloves, it lends a subtle heat and depth to marinades and stews alike. Easily found in most grocery stores, you can even substitute a pinch of turmeric with coriander and allspice if needed.
Tips and Tricks for Skewer Success
- No Outdoor Grill? No Problem! Use a cast iron grill pan indoors to achieve those delightful char marks even on a chilly day.
- Keep it Low-Sodium: Stick with reduced sodium soy sauce to maintain robust flavor without excess salt.
- Fish Sauce Magic: A dash of fish sauce enhances umami without overpowering the dish.
- Choose Natural Peanut Butter: For a smooth and velvety texture in your sauce, opt for peanut butter with no added sugars or oils.
- Fresh Lime Juice Wins: Squeeze your own lime for a burst of brightness that bottled versions just can’t match.
- Work in Batches: Avoid overcrowding your grill or pan to ensure each skewer gets a perfect sear and crispy exterior.
- Rest Before Serving: Allow the chicken to rest for 5 minutes after grilling so the juices redistribute for maximum flavor.
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
- 1/3 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 (adjust to taste)
- 1 teaspoon freshly grated ginger
Instructions
- Mix the Marinade: In a bowl, combine the soy sauce, garlic, ginger, brown sugar, fish sauce, and yellow curry powder.
- Marinate the Chicken: Place the chicken pieces in a large resealable bag or bowl and pour in the marinade. Allow to marinate for at least 2 hours (or overnight), turning occasionally.
- Prep to Grill: Remove the chicken from the marinade, discarding any excess liquid. Preheat your grill or grill pan to medium-high heat. Thread the chicken onto skewers, lightly brush with vegetable oil, and season with salt and pepper.
- Grill to Perfection: Grill the skewers, turning occasionally until the chicken reaches 165°F (approximately 10 minutes). In the final 1-2 minutes, brush with 2-3 tablespoons of your peanut sauce for an extra layer of flavor.
- Create the Peanut Sauce: In a small bowl, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce, and ginger. Slowly add water (2-3 tablespoons) until the sauce reaches your desired consistency.
- Plate and Serve: Serve the grilled skewers hot with additional peanut sauce, lime wedges, and a scattering of fresh cilantro.
Special Tip: For perfectly even cooking, avoid overcrowding the grill. Cooking in batches ensures each skewer gets that desirable charred finish and juicy center.
What to Serve With Your Skewers
Tools for This Recipe
Use either metal or wooden skewers (if wooden, be sure to soak them for at least 30 minutes prior to use) for best results.
Source link: Peanut Chicken Kabobs
