Thai Peanut Chicken Kabobs
Easy marinated grilled chicken kabobs with the most amazing creamy peanut dipping sauce!
Servings:4 servings
Ingredients
- 3-4 boneless chicken breasts, chopped into bite-size pieces
- 1 red bell pepper, chopped
- 1 large zucchini, sliced into discs
Marinade
- 3 tablespoons soy sauce
- 2 tablespoons sugar
- 2 teaspoons sesame oil
- 1 tablespoon lime juice
- 2 teaspoons minced garlic
- 1 teaspoon sriracha , (red chili sauce found in the Asian section at the grocery store)
- 2 tablespoons cilantro
Peanut Sauce
- 4 tablespoons creamy peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons water
- ½ teaspoon garlic powder
- 2 teaspoons brown sugar
- 1 teaspoon sriracha
- ⅛ teaspoon sesame oil
Instructions
- *If using wooden skewers, soak them in water for 30 minutes beforehand* Whisk together all marinade ingredients. Add chicken and marinade to a zip lock bag. Seal bag and chill at least 15 minutes (can also be marinated up to overnight).
- Whisk together peanut sauce ingredients. Cover and chill until ready to use.
- Drain and discard marinade from bag. Thread chicken onto skewers. Thread veggies onto separate skewers (you can cook chicken and veggies on the same skewers but I find that the veggies take longer to cook and your chicken may end up overdone that way).
- Cook chicken and veggies on the grill over medium-high heat for 5-6 minutes (6-8 minutes for veggies). Serve warm with dipping sauce and garnish with chopped peanuts, cilantro, and lime wedges if desired.
Notes
Store extra sauce in airtight container in fridge up to 5 days - makes a great dipping sauce for vegetables, or a salad dressing!
Nutrition
Calories: 333 kcal, Carbohydrates: 18 g, Protein: 26 g, Fat: 18 g, Saturated Fat: 4 g, Trans Fat: 1 g, Cholesterol: 54 mg, Sodium: 1697 mg, Potassium: 643 mg, Fiber: 3 g, Sugar: 13 g, Vitamin A: 1182 IU, Vitamin C: 56 mg, Calcium: 42 mg, Iron: 2 mg