Peanut-Chicken Skewers
Submitted by star5
Chicken strips marinated in peanut butter, soy sauce, and chili get threaded on skewers with peppers and grilled for Thai-inspired party appetizers or easy dinners.
YIELD
4 servingsPREP
20 minCOOK
40 minREADY
60 minThese skewers bring that sweet-spicy-nutty combo that makes Thai food so craveable.
Chicken breast strips marinate overnight in a sauce loaded with crunchy peanut butter, soy sauce, brown sugar, cilantro, and enough garlic to ward off vampires.
Thread them on bamboo skewers with colorful pepper cubes, grill for 5 minutes, and watch them disappear.
Pro Tips
- Slice chicken breasts lengthwise into thin strips so they cook quickly and absorb more marinade
- Marinate overnight or up to 2 days for the most flavorful, tender chicken
- Soak bamboo skewers in water for 30 minutes to prevent charring
- Thread chicken like serpents (weaving back and forth) with pepper cubes between folds
- Don’t overcook; chicken should be just cooked through to stay juicy
Variations
- Use shrimp or pork tenderloin instead of chicken
- Add pineapple chunks to the skewers for sweet-savory contrast
- Serve with extra peanut sauce on the side for dipping
- Make it spicier by doubling the cayenne or adding Sriracha
Ingredients
Directions
Slice each breast half into four lengthwise strips; set aside.
In a stainless steel, glass, or ceramic bowl, combine peanut juice, sugar, soy sauce, green onion, and garlic.
Add chicken strips, cover, and let marinate overnight or up to 2 days.
- Soak bamboo skewers in water for 30 minutes. Preheat broiler or prepare a charcoal fire.
Thread chicken strips on the skewers like serpents, with pepper cubes interspersed.
Broil or grill for 5 to 6 minutes, turning once.
Serve garnished with minced parsley.
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