Peanut-sauce-marinated chicken skewers are becoming a real favorite around here.
I try a lot of recipes that I really like. When I try a recipe that I love, I immediately add it back on the menu because I cannot wait to eat it again. This one is a banger. The chicken is so flavorful.
If you aren’t on the savory peanut butter recipe train, it’s time. I still remember the first time I made peanut chicken with soba noodles. Peanut butter and chicken together? I wasn’t sure. But we absolutely loved it. These chicken skewers share many of the same flavors. It’s too hot these days for a sheet-pan meal, but this is the perfect time of year to grill.
Elements
Peanut Butter: I use a creamy natural variety. Any creamy peanut butter will be fine.
Soy Sauce: Soy sauce adds savory flavor and is a nice contrast to the sweet peanut butter.
Sesame Oil: Gives the marinade a silky texture and helps it cover the chicken. This marinade has an Asian-inspired vibe, and sesame oil is the natural choice. If you don’t have sesame oil, canola or vegetable oil would be fine.
Rice Vinegar: Adds a sharp, acidic flavor.
Green Onion: Any minced onion or onion powder could also be used.
Ground Ginger & Garlic Powder: I am normally a fan of fresh ginger and garlic. You could use finely grated versions of both. But ground ginger and garlic powder give the same flavor and are evenly distributed throughout the marinade.
Chicken Breast: I used one medium-to-large chicken breast for the two of us.
Preparation
The first step is making the marinade. Allow at least 30 minutes or 2-3 hours before you plan to grill. Combine the peanut butter, soy sauce, oil, vinegar, ground ginger, and onion powder in a container with a lid or a Zip-Loc bag. Stir together the marinade.
Cut the chicken into cubes. Try to make the chicken cubes about the same size so they cook evenly. One large chicken breast yields about 20 chicken cubes.
When it’s time to grill, thread the meat onto two metal skewers, about 10 cubes per skewer. The marinade is thick, and some will cling to the meat.
Spray the grill grates with oil to keep them from sticking. As I mentioned in the directions, we have been placing the skewers across the grill bowl so they don’t stick to the grates.
Grill for about 5 minutes, flip the skewers, and grill for an additional 5-6 minutes.
Serve immediately. This recipe is great with a flavored rice like Caribbean rice or spicy sesame rice since the chicken doesn’t have a sauce. I also do a side of roasted veggies.
Peanut Sauce-Marinated Chicken Skewers
Ingredients
- 2 Tbsp creamy peanut butter
- 1 Tbsp low sodium soy sauce
- 2 tsp sesame oil
- 1 Tbsp rice vinegar
- 1 green onion minced
- ½ tsp ground ginger
- ½ tsp garlic powder
- 1 large boneless skinless chicken breast chopped into 1 inch cubes
Instructions
- In a container with a lid, combine the peanut butter, soy sauce, sesame oil, rice vinegar, green onion, ginger, and garlic powder.
- Add the chicken to the marinade and toss until evenly coated. Let marinate for at least 30 minutes or several hours in the refrigerator.
- Preheat the grill. Brush or spray the grates with oil. We also tried placing the skewers on a grill bowl to prevent the chicken from sticking.
- Remove the chicken from the marinade and allow any excess to drip off. Tightly thread the meat onto 2 metal skewers, dividing evenly. Grill the chicken, flipping halfway through, about 5-6 minutes per side.
- Remove the chicken from the skewers and serve.