Peanut Chicken Kabobs

Chicken satay vibes without the complicated sauce. These chicken kabobs get brushed with a quick peanut glaze made from crunchy peanut butter thinned with boiling water, spiked with ground ginger, lemon juice, and crushed red pepper. Broiled until the peanut coating caramelizes and chars in spots, the chicken comes out golden with a sticky, nutty crust.

Boiling water is the trick for turning thick peanut butter into a brushable glaze. It melts the fat in the peanut butter and creates a smooth, thin consistency that clings to the chicken instead of sliding off the skewer.

Brush the kabobs twice: once before broiling and once after flipping. The second coat builds up that sticky, lacquered surface and adds another layer of peanut flavor.

Kitchen Tips

• Cut the chicken into uniform 1 ½ inch pieces so everything cooks at the same rate under the broiler.
• Use metal skewers, not wooden ones. The broiler heat will char wooden skewers to ash.
• Position the kabobs about 4 inches from the heat source. Too close and the peanut butter burns before the chicken cooks through.
• Serve with extra peanut sauce and chopped peanuts over rice for a complete meal.

Variations

• Add a tablespoon of soy sauce to the peanut mixture for a more savory, Asian-inspired glaze.
• Thread bell pepper chunks and pineapple between the chicken and onion for color and sweetness.
• Grill these outdoors instead of broiling for a smokier char on the peanut coating.