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Moist, tender, juicy chicken! The most flavorful and easy marinade. Served with the creamiest, dreamiest peanut sauce!
reasons to make peanut chicken kabobs
Take-out favorite. No more long delivery wait times and cold takeout! Everyone’s favorited peanut chicken tastes so much better than takeout, using fresh and better quality ingredients all around, not to mention, the creamiest, zestiest, flavor-packed peanut sauce of all time.
Perfect make-ahead recipe. With a simple marinade using pantry staples and easy-to-find ingredients, you can prep everything ahead of time and marinate 2 hours or overnight, making weeknight meals even easier and quicker!
Can be made all year long. Throw these on the grill during those warmer, summer months for those extra charred, smoky flavors, or use a cast iron grill pan (or cast iron skillet) 365 days out of the year.
what is yellow curry powder and where can i find it
Yellow curry powder is a spice blend that typically features turmeric as a hero ingredient alongside coriander, cumin, ginger, cardamom, cinnamon, nutmeg and cloves. It has a golden-yellow color and is known for its mild, earthy flavors.
Yellow curry powder is used for curries, stews and marinades, and is readily available in most grocery store chains. For a yellow curry powder substitute, a combination of turmeric, coriander and allspice can be used.
tips and tricks for success
An outdoor grill is not necessary. Too cold to grill outside? A cast iron grill pan can be used to get those favorited grill marks and charred flavor.
Use reduced sodium soy sauce. Reduced sodium has less sodium and less salt without compromising flavor.
Fish sauce is a hero. Fish sauce is a key ingredient here, balancing out the flavors, and adding saltiness and umami without overpowering it. A little bit goes a long way.
Natural peanut butter is ideal. Natural PB is made without sugar or oils, yielding a smoother, creamier, velvety peanut sauce.
Use freshly squeezed lime juice. While bottled lime juice can work in a pinch, freshly squeezed is ideal here for its vibrant, stronger flavors.
Work in batches. An overcrowded grill or pan can lead to uneven cooking and poor browning. Work in batches to maintain high heat for a good sear and crispy crust on each chicken skewer.
Use an instant-read thermometer for the most accurate results. The internal temperature should reach 165°F.
Let your meat rest. Let your chicken kabob rest for at least 5 minutes prior to serving, allowing the juices to redistribute – this will allow for maximum flavor and juiciness.
Reheat in the oven. Leftover chicken can be rubbery when reheated. For best results with leftovers, reheat in the oven at 350°F, covered in aluminum foil until warmed through.
what to serve with peanut chicken kabobs
Easy Chow Mein
Asian Chicken Salad
Chinese Chicken Salad
Thai Coconut Curry Soup
Vegetable Spring Rolls with Peanut Sauce
Tools For This Recipe
Metal skewers or wooden skewers
Peanut Chicken Kabobs: Frequently Asked Questions
Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken.
Absolutely! But because ground ginger is often more potent/concentrated than freshly grated ginger, you need less when using dry. The correct ratio is 1 tablespoon freshly grated ginger to 1/4 teaspoon ground ginger.
Fish sauce has a strong, pungent “fishy” smell but when cooked, it brings in savory, salty, umami goodness.
Metal skewers are sturdy and reusable but note that they will retain heat so please be careful when serving. Wooden skewers can also be used but can burn over a hot grill. I recommend soaking them overnight in water (or at least 30 minutes) prior to using.
No grill, no problem. A cast iron grill pan or a large cast iron skillet will work beautifully here, especially during those winter months when it’s too cold to grill out!
To ensure juicy, moist chicken, marinate the chicken for at least 1 hour, avoid overcooking (use an instant-read thermometer) and let it rest prior to serving.
Yes! The chicken can be marinated overnight and placed in the fridge. The peanut sauce can also be made 4-5 days ahead of time, stored in an airtight container in the fridge.
Leftovers can be stored in an airtight container in the fridge for 3-4 days.
Peanut Chicken Kabobs
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Ingredients
for the peanut sauce
⅓ cup creamy peanut butter1 ½ tablespoons reduced sodium soy sauce1 tablespoon freshly squeezed lime juice2 teaspoons brown sugar2 teaspoons chili garlic sauce or more, to taste1 teaspoon freshly grated ginger
Instructions
for the peanut sauce
Video
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