Chinese Chicken Skewers Recipe

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Chinese chicken skewers are a delicious and simple recipe to prepare using the grill. For this recipe you are making both a marinade and a sauce for brushing onto the chicken while it’s grilling. The marinade and sauce is a combination of teriyaki sauce, chunky peanut butter, sesame seeds and crushed red pepper flakes. You can use your favorite brand of teriyaki sauce. I like to heat the marinade for a while to allow the peanut butter to melt so the sauce is smooth. If you are in a hurry and want to skip marinating the chicken for 30 minutes, you can just toss the chicken pieces with half the sauce. This goes great served with rice. Enjoy. Adapted from Our Krazy Kitchen.
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Ingredients:
4 boneless skinless chicken breasts (cut into 1 inch chunks)
8 wooden skewers (soaked for 1 hour in cold water)
1 ½ cups teriyaki sauce
½ cup chunky peanut butter
1 tablespoon crushed red pepper flakes
2 teaspoons sesame seeds

Cooking Instructions:
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Step 1: In a medium saucepan add teriyaki sauce, peanut butter, sesame seeds, and red pepper flakes. Whisk over medium-high heat until the peanut butter is blended into the sauce. Remove from the heat and allow the sauce to cool completely.
Step 2: Place the chicken in a large bowl or sealable plastic bag. Pour half of the marinade over the chicken (reserving the other half). Cover and place into the refrigerator. Allow the chicken to marinate for 30 minutes.
Step 3: Thread the chicken pieces onto the soaked wooden skewers. Lightly grease the grates of an outdoor grill. Preheat the grill to medium heat. Grill the chicken skewers while brushing with the reserved sauce and turning frequently until the chicken is fully cooked (the internal temperature has reached 165 degrees).
(Makes 4 Servings)

       

3 Responses to “Chinese Chicken Skewers Recipe”

  1. carey stafford — October 15, 2013 @ 12:42 pm

    can you make this in the oven? time and temp?

  2. Bobby — October 15, 2013 @ 9:12 pm

    carey stafford – Yes, I think you could make this in the oven. 350 degrees F. For the time I am not sure, I would say 20-30 minutes maybe less until the internal temperature has reached 165 degrees F.

  3. Karen McLoughlin — December 7, 2014 @ 4:05 pm

    Made this tonight for dinner. It was wonderful. Thanks for the recipe. Will probably use a low sodium teriyaki sauce next time.
    https://www.facebook.com/photo.php?fbid=10203524358254177&l=fed20f34ba

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