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Peanut Chicken Kabobs (Can Be Made Not on Kabobs!)

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“Wow! My husband told me about 4 times during the meal that he really liked it and to make this again! Then after dinner he said the same thing! I didn't make it as a kabob because I didn't have skewers, so we just butterflied the chicken breast and grilled them. I also only had coconut milk, so I didn't use the cream of coconut. The prep time does not include marinading time.”
READY IN:
25mins
SERVES:
6-8
YIELD:
8 breasts
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine the marinade ingredients until well blended in a bowl or zip-lock bag, place the chicken breasts (butterflied or sliced into 3/4-inch strips) in marinade and stir until well coated.
  2. Cover and refrigerate at least 4 hours, or up to 24 hours. Skewer the chicken on thin wooden skewers that have been soaking in water. Broil or grill chicken over medium heat for 2-3 minutes on each side (for the skewers) or until juices run clear. Serve over rice with peanut sauce.
  3. Peanut Sauce: Blend ingredients together in small bowl.

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