Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/4 cup soy sauce
- 2 tbsp honey
- 2 tbsp olive oil
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper
- 8 bamboo skewers, soaked in water for at least 30 minutes
- 1/2 cup creamy peanut butter
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 tbsp honey
- 1 tbsp sesame oil
- 1 tbsp sriracha
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1/4 cup water
Special equipment needed:
- Grill or grill pan
- Food processor or blender
Step-by-step instructions:
1. In a large bowl, whisk together soy sauce, honey, olive oil, garlic, ginger, smoked paprika, cumin, and cayenne pepper. Add chicken cubes and toss to coat. Cover and refrigerate for at least 30 minutes or up to 2 hours.
2. Preheat grill or grill pan to medium-high heat.
3. Thread chicken cubes onto soaked bamboo skewers, leaving a little space between each piece.
4. Grill skewers for 8-10 minutes, turning occasionally, until chicken is cooked through and slightly charred.
5. While the chicken is grilling, make the spicy peanut sauce. In a food processor or blender, combine peanut butter, soy sauce, rice vinegar, honey, sesame oil, sriracha, garlic, ginger, and water. Blend until smooth and creamy.
6. Serve chicken skewers with spicy peanut sauce on the side.
- Time:
Preparation time: 40 minutes
- Cooking time: 10 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 413
- Fat: 23g
- Carbohydrates: 22g
- Protein: 34g
- Fiber: 3g
- Sugar: 14g
- Sodium: 1689mg
Substitutions for ingredients:
- Chicken: You can use boneless, skinless chicken thighs instead of chicken breasts.
- Soy sauce: You can use tamari or coconut aminos instead of soy sauce.
- Honey: You can use maple syrup or agave nectar instead of honey.
- Creamy peanut butter: You can use crunchy peanut butter or almond butter instead of creamy peanut butter.
- Rice vinegar: You can use apple cider vinegar or white wine vinegar instead of rice vinegar.
- Sriracha: You can use any hot sauce or chili paste instead of sriracha.
Variations:
- Vegetarian: You can use tofu or tempeh instead of chicken.
- Shrimp: You can use shrimp instead of chicken.
- Beef: You can use beef sirloin or flank steak instead of chicken.
Tips and tricks:
- Soak bamboo skewers in water for at least 30 minutes to prevent them from burning on the grill.
- Make sure to leave a little space between each piece of chicken on the skewer to ensure even cooking.
- If using wooden skewers, make sure to oil them before grilling to prevent sticking.
- You can make the spicy peanut sauce ahead of time and store it in the refrigerator for up to 1 week.
Storage instructions:
- Leftover chicken skewers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat chicken skewers, place them on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve chicken skewers on a platter with the spicy peanut sauce in a small bowl on the side.
- Garnish with chopped peanuts, cilantro, and lime wedges.
Pairings:
- Serve with steamed rice or quinoa.
- Serve with a side salad or grilled vegetables.
Suggested side dishes:
- Cucumber salad with sesame dressing
- Grilled asparagus with lemon and garlic
- Roasted sweet potatoes with honey and cinnamon
Troubleshooting advice:
- If the chicken is sticking to the grill, make sure to oil the grill grates before cooking.
- If the chicken is not cooked through, continue grilling for a few more minutes until it reaches an internal temperature of 165°F.
Food safety advice:
- Make sure to marinate the chicken in the refrigerator, not at room temperature.
- Use a meat thermometer to ensure that the chicken is cooked to a safe internal temperature of 165°F.
Food history:
- Chicken skewers with peanut sauce is a popular dish in Southeast Asian cuisine, particularly in Thailand and Indonesia.
Flavor profiles:
- The chicken is marinated in a savory and slightly sweet mixture of soy sauce, honey, and spices, and then grilled to perfection. The spicy peanut sauce is creamy, nutty, and slightly tangy, with a kick of heat from the sriracha.
Serving suggestions:
- Serve as an appetizer or main dish at a summer barbecue or outdoor party.
- Serve as a weeknight dinner with steamed rice and grilled vegetables.
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Region: Thai