Around here, it’s finally starting to warm up and we’re spending as much time outside as we can before it gets too hot. We’ve been hitting the park almost every day and we’ve been spending a lot of time in our backyard in the evenings. In fact, we used the grill for the first time this year over the weekend!
I made these delicious Chicken Kebabs and they were so good. The marinade and the peanut sauce made them nice and moist and the cilantro was the perfect addition to bring it all together. {If you’re one of the people with the gene that makes cilantro taste like soap, you can skip it and it’ll still taste great. If you like cilantro, however, you’ll want it on this!} And as an added bonus, I recently discovered that metal kebab skewers exist so we didn’t even set any on fire like we usually do!
If you’re looking for a delicious recipe that’s easy to put together and perfect for eating outside, be sure to try these!
For the Chicken:
Ingredients:
2 TBSP Honey
2 TBSP Low Sodium Soy Sauce
2 TBSP Peanut Oil
2 lbs. Boneless Skinless Chicken Breast, cut into 1 1/2 inch pieces {give or take}
Chopped cilantro
Directions:
1. In a medium bowl, whisk together the honey, soy sauce, and peanut oil. {Tip: Put the peanut oil in first- it’ll coat your measuring spoon and make it way easier to get the honey out!}
2. Put the chicken in and coat evenly with the mixture. Allow to marinade for about 20-30 minutes in the fridge.
3. Evenly place the chicken onto the metal skewers- I put about 7 pcs. of chicken on each one.
4. Heat your grill to medium and cook the chicken thoroughly- until the internal temperature is 165. Grill time may vary widely from grill to grill, but it took ours about 10 minutes total. About halfway through cooking, carefully use tongs to rotate the skewers halfway, allowing the other side of the chicken to lay on the grill.
5. When the chicken is fully cooked, put the skewers onto a clean plate and coat with the peanut sauce {recipe below} using a basting brush. Top with chopped cilantro. Serve with additional peanut sauce on the side for dipping!
For the sauce:
Ingredients:
1/4 Cup Peanut Butter
3-4 TBSP Water
4 tsp Sambal Oelek {chili paste}
Directions:
Mix all ingredients together and whisk. Start with 3 TBSP of water and add another tbsp if needed. If you’d prefer your chicken without the spice, just skip the Sambal Oelek!
If you’d also rather use metal kebab skewers, you can grab some here*. They’re reusable too which is nice- just be sure to use tongs to grab them so you don’t burn yourself, they do get hot!
What’s your favorite thing to cook on the grill?
*This post contains affiliate links. If you choose to purchase through my link, I will receive a small percentage of your purchase at no additional cost to you. Thank you for supporting this website!
- 2 TBSP Honey
- 2 TBSP Low Sodium Soy Sauce
- 2 TBSP Peanut Oil
- 2 lbs. Boneless Skinless Chicken Breast, cut into 1 1/2 inch pieces {give or take}
- Chopped cilantro
- In a medium bowl, whisk together the honey, soy sauce, and peanut oil. {Tip: Put the peanut oil in first- it’ll coat your measuring spoon and make it way easier to get the honey out!}
- Put the chicken in and coat evenly with the mixture. Allow to marinade for about 20-30 minutes in the fridge.
- Evenly place the chicken onto the metal skewers- I put about 7 pcs. of chicken on each one.
- Heat your grill to medium and cook the chicken thoroughly- until the internal temperature is 165. Grill time may vary widely from grill to grill, but it took ours about 10 minutes total. About halfway through cooking, carefully use tongs to rotate the skewers halfway, allowing the other side of the chicken to lay on the grill.
- When the chicken is fully cooked, put the skewers onto a clean plate and coat with the peanut sauce {recipe below} using a basting brush. Top with chopped cilantro. Serve with additional peanut sauce on the side for dipping!
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