Chicken with Peanut Butter Sauce
These Peanut Butter Chicken Skewers are a family-friendly favorite. Nobody can resist the combination of tender chicken and creamy peanut butter sauce.
Ingredients
- 3 garlic cloves minced
- ⅓ cup olive oil
- 6 tablespoons soy sauce divided
- 6 tablespoons whole milk divided
- 5 tablespoons rice vinegar divided
- 1 ¼ pounds boneless skinless chicken thighs cut into 1-1/2-inch pieces
- ½ cup peanut butter
- ¼ cup sambal oelek
- 18 grape tomatoes
- 2 medium yellow squash very thinly sliced
- 2 medium zucchini very thinly sliced
- Black sesame seeds for garnish (optional)
- Chopped peanuts for garnish (optional)
- Lime wedges for serving (optional)
Instructions
- In small bowl, whisk together garlic, oil, 3 tablespoons soy sauce, 3 tablespoons milk and 1 tablespoon vinegar. Place chicken in large zip-top bag; pour soy sauce mixture over chicken. Seal bag and refrigerate 2 hours or up to overnight. Place skewers in large dish and cover with water. Let stand at least 15 minutes.
- Meanwhile, in small bowl, whisk together peanut butter, sambal oelek, and remaining 3 tablespoons soy sauce, 3 tablespoons milk and 4 tablespoons rice vinegar.
- Preheat grill for direct grilling over medium-high heat. Remove chicken from marinade; discard marinade. Thread chicken pieces onto 6 skewers. Thread tomatoes, squash and zucchini onto remaining 6 skewers.
- Transfer chicken skewers to grill. Cook, turning occasionally, 8 to 10 minutes or until internal temperature of chicken reaches 165 degrees F. During last minute of cooking, brush chicken skewers with about half of peanut butter mixture. Transfer skewers to plate; cover with foil and let stand 5 minutes.
- Meanwhile, transfer vegetable skewers to grill and cook 2 to 3 minutes or until vegetables are tender-crisp. To serve, sprinkle skewers with sesame seeds and peanuts, if desired. Serve chicken skewers and vegetable skewers with remaining peanut sauce and lime wedges, if desired.
Notes
- Home Chef Tip: If you have a mandoline, you can use it to very thinly slice the zucchini and squash. I don't have a mandoline, so I just used a vegetable peeler!
Calories: 414kcal, Carbohydrates: 16g, Protein: 28g, Fat: 28g, Saturated Fat: 5g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 16g, Trans Fat: 0.02g, Cholesterol: 92mg, Sodium: 1200mg, Potassium: 924mg, Fiber: 3g, Sugar: 9g, Vitamin A: 756IU, Vitamin C: 32mg, Calcium: 72mg, Iron: 2mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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