Chicken Skewers with Peanut-Ginger Marinade
Chicken Skewers with Peanut-Ginger Marinade
- Level: Easy
- Yield: 3 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 729
- Total Fat
- 55
- Saturated Fat
- 12
- Carbohydrates
- 23
- Dietary Fiber
- 3
- Sugar
- 14
- Protein
- 40
- Cholesterol
- 167
- Sodium
- 770
- Total: 8 hr 20 min
- Prep: 10 min
- Inactive: 8 hr
- Cook: 10 min
- Level: Easy
- Yield: 3 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 729
- Total Fat
- 55
- Saturated Fat
- 12
- Carbohydrates
- 23
- Dietary Fiber
- 3
- Sugar
- 14
- Protein
- 40
- Cholesterol
- 167
- Sodium
- 770
- Total: 8 hr 20 min
- Prep: 10 min
- Inactive: 8 hr
- Cook: 10 min
Ingredients
1/2 cup freshly squeezed orange juice
1 orange, zested (about 2 teaspoons)
1/2 cup smooth natural peanut butter
2 tablespoons packed dark brown sugar
1/4 cup light soy sauce
2 teaspoons peeled grated fresh ginger
4 medium cloves garlic, minced
1 teaspoon red pepper flakes
1 1/2 pounds boneless chicken thighs, cut into 1-inch wide strips
Oil, for grill grate
Skewers (soaked in water for 20 minutes if wooden)
1/4 cup roughly chopped fresh cilantro leaves, for serving
1/3 cup roughly chopped roasted, salted peanuts, for serving
Directions
- In a large bowl, whisk together the orange juice, orange zest, peanut butter, sugar, soy, ginger, garlic, and red pepper flakes until smooth and evenly combined. Reserve 1/3 cup of the mixture to serve as a dipping sauce. Put the marinade in a resalable plastic bag, add the chicken, seal the bag and turn to coat evenly. Refrigerate and allow to marinate for 30 minutes to 8 hours.
- Heat a grill to medium heat, (350 degrees F), and rub the grate with a towel dipped in oil. Thread 1 to 2 chicken tenders on each skewer. Grill the chicken until thoroughly cooked, about 2 to 3 minutes per side. Transfer to a serving platter and sprinkle with cilantro and peanuts. Serve hot or at room temperature with the reserved peanut sauce.
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