Spicy Peanut Chicken Kabobs Recipe

5 1 2
Spicy Peanut Chicken Kabobs Recipe
Spicy Peanut Chicken Kabobs Recipe photo by Taste of Home
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Spicy Peanut Chicken Kabobs Recipe

Read Reviews
5 1 2
Publisher Photo
A little sweet, a little sour, and a whole lot of flavor! These kabobs make a wonderful accompaniment to any party or get-together. —Nancy Zimmerman, Cape May Court House, New Jersey
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 10 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + marinating Grill: 10 min.

Ingredients

  • 1/4 cup reduced-fat creamy peanut butter
  • 3 tablespoons reduced-sodium soy sauce
  • 4-1/2 teaspoons lemon juice
  • 1 tablespoon brown sugar
  • 1-1/2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 1 garlic clove, minced
  • 1 large onion, finely chopped
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes

Directions

In a small bowl, combine the first 10 ingredients. Set aside 3 tablespoons marinade for sauce. Pour remaining marinade into a large resealable plastic bag; add onion and chicken. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate sauce.
Drain and discard marinade. Thread chicken onto eight metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until no longer pink. Brush with reserved sauce before serving. Yield: 8 appetizers.
Originally published as Spicy Peanut Chicken Kabobs in Light & Tasty December/January 2007, p29

Nutritional Facts

1 each: 94 calories, 3g fat (1g saturated fat), 31mg cholesterol, 275mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 13g protein. Diabetic Exchanges: 2 lean meat, 1/2 fat.

  • 1/4 cup reduced-fat creamy peanut butter
  • 3 tablespoons reduced-sodium soy sauce
  • 4-1/2 teaspoons lemon juice
  • 1 tablespoon brown sugar
  • 1-1/2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 1 garlic clove, minced
  • 1 large onion, finely chopped
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  1. In a small bowl, combine the first 10 ingredients. Set aside 3 tablespoons marinade for sauce. Pour remaining marinade into a large resealable plastic bag; add onion and chicken. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate sauce.
  2. Drain and discard marinade. Thread chicken onto eight metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
  3. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until no longer pink. Brush with reserved sauce before serving. Yield: 8 appetizers.
Originally published as Spicy Peanut Chicken Kabobs in Light & Tasty December/January 2007, p29

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MY REVIEW
bshowalter User ID: 344920 59202
Reviewed Jun. 27, 2012

"Excellent!!! A little bit too spicy for me but the rest of the family loved them."

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