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–+ servings

Peanut Chicken Kabobs

Yield: 6 servings
Prep: 2 hours 30 minutes
Cook: 10 minutes
Total: 2 hours 40 minutes
Moist, tender, juicy chicken! The most flavorful and easy marinade. Served with the creamiest, dreamiest peanut sauce!
5 stars (6 ratings)

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.

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.