Let’s face it—chicken can sometimes feel a bit uninspiring. That’s where our grilled chicken with peanut sauce comes in, offering a delicious twist that makes simple chicken anything but boring!
Marinated in toasted sesame oil and tamari, the chicken develops a rich flavor on the grill that complements the creamy, subtly sweet peanut sauce perfectly.
Serve it as a light appetizer or pair it with rice and vegetables for a satisfying dinner.
The simple preparation makes this dish an excellent choice for both weeknight dinners and weekend entertaining.
Grilled Chicken Skewers with Peanut Sauce
by Debbie Steinbock
Ingredients:
2 boneless skinless chicken breasts, cut into thin strips
2 Tbsp. tamari
2 Tbsp. toasted sesame oil
peanut sauce
½ cup creamy peanut butter
1/4 cup chicken broth
2 Tbsp. fresh squeezed lime juice
2 Tbsp. tamari
1 ½ Tbsp. raw honey or maple syrup
1 tsp. toasted sesame oil
Method:
- Marinate the chicken: In large glass bowl, combine the tamari and toasted sesame oil. Add the chicken strips and toss to coat. Cover, refrigerate and marinate for at least 1 hour, or as long as overnight. Flip the chicken once while marinating.
- Make the peanut sauce: In a medium bowl, combine the peanut butter, chicken broth, fresh lime juice, tamari, honey or maple syrup and toasted sesame oil. Mix well with a spoon, stirring until all the ingredients are combined and the sauce is creamy.
- If using bamboo skewers, soak them in warm water for 30 minutes. This doesn’t need to be done for metal skewers.
- To grill: Thread 1 to 2 slices of the marinated chicken onto each skewer. Grill the chicken for about 3 minutes per side, or until browned on both sides and the chicken is cooked through.
- Serve as an appetizer with the peanut dipping sauce, or as a full meal with rice (brown, white, or wild) and a vegetable (broccoli, bok choy, or spinach).
