How to Make Lime-Ginger Chicken Kabobs with Peanut Sauce - A Step-by-Step Guide

When it comes to summer grilling, there's nothing quite like the delicious flavor of Lime-Ginger Chicken Kabobs with Peanut Sauce. This recipe combines the bright, zesty flavors of lime and ginger with the rich, creamy taste of peanut sauce, resulting in a dish that is sure to impress your family and friends.

The key to making the perfect Lime-Ginger Chicken Kabobs lies in the marinade. The chicken is marinated in a mixture of lime juice, ginger, garlic, soy sauce, and honey, which in...

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Ingredients

  • 1 ½ pounds boneless, skinless chicken thighs
  • 1 teaspoon salt
  • ½ cup mayonnaise
  • 1 tablespoon lime zest
  • 1 tablespoon grated fresh ginger root
  • 1 pinch salt and ground black pepper to taste
  • ½ cup creamy peanut butter
  • 3 tablespoons fresh lime juice
  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon finely grated ginger
  • 1 teaspoon sambal oelek
  • 1 tablespoon warm water, or as needed
  • 2 tablespoons chopped fresh cilantro, or to taste
  • 4 lime wedges

Information

  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Additional Time: 2 hrs
  • Total Time: 2 hrs 30 mins
  • Servings: 4
  • Yield: 4 kabobs

  • Pat chicken thighs dry with a paper towel, cut into 1 1/2-inch chunks, and sprinkle with salt.
  • Stir mayonnaise, lime zest, ginger, salt, and pepper for the marinade in a bowl until smooth. Place chicken in a resealable plastic bag, add marinade, seal, and massage the bag until all the chicken pieces are coated. Place in the refrigerator to marinate for at least 2 hours, or up to overnight.
  • Soak 6-inch wooden skewers in a bowl of water for at least 30 minutes.
  • Whisk peanut butter, lime juice, soy sauce, rice vinegar, honey, ginger, and sambal oelek together in a bowl. Slowly whisk in small amounts of warm water until dipping sauce reaches the desired consistency; set aside.
  • Heat the grill to medium-high and oil the grate.
  • Remove chicken from the marinade and thread chicken onto the skewers; discard marinade.
  • Place skewers on the hot grill and cook until chicken is cooked through and juices run clear, 10 to 12 minutes, lowering the heat if chicken is browning too fast. Turn skewers as often as necessary for even browning, and to keep the chicken from burning.
  • Garnish with chopped cilantro and serve with fresh lime wedges and peanut sauce for dipping.
  • Nutrition

    645 cal.

    • Total Fat: 50g
    • Saturated Fat: 10g
    • Cholesterol: 115mg
    • Sodium: 1345mg
    • Total Carbohydrate: 14g
    • Dietary Fiber: 2g
    • Total Sugars: 8g
    • Protein: 38g
    • Vitamin C: 5mg
    • Calcium: 35mg
    • Iron: 2mg
    • Potassium: 522mg