Thai-Style Chicken Kebabs

    Thai-Style Chicken Kebabs

    Thai-Style Chicken Kebabs

    (105)
    9hr


    104 people made this

    About this recipe: Peanut, chilli, garlic and ginger create a flavourful Asian-inspired marinade for barbecued chicken kebabs.

    Ingredients
    Serves: 8 

    • 1/2 cup hot water
    • 155g smooth peanut butter
    • 4 tablespoons chilli paste
    • 60ml (1/4 cup) soya sauce
    • 2 tablespoons vegetable oil
    • 2 tablespoons cider vinegar
    • 4 cloves garlic, finely chopped
    • 2 teaspoons grated ginger
    • 1/4 teaspoon cayenne pepper
    • 1.5kg skinless, boneless chicken breast fillets, diced

    Directions
    Prep:15min  ›  Cook:20min  ›  Extra time:8hr25min  ›  Ready in:9hr 

    1. In a large bowl, gradually stir hot water into peanut butter. Stir in chilli paste, soya sauce, oil, vinegar, garlic, ginger and cayenne pepper. Place chicken in marinade, and turn to coat evenly. Cover, and refrigerate overnight, turning occasionally.
    2. Preheat barbecue for medium heat, and lightly oil cooking grate. Thread chicken pieces on to skewers, discarding marinade.
    3. Cook chicken 8 to 10 minutes each side, or until no longer pink and juices run clear.
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    Reviews and ratings
    Global ratings:
    (105)

    Reviews in English (109)

    by
    41

    WOW. I have never seen my husband eat so fast. Then he started to eye my plate. You bet I'm keeping this one handy. My edits - 3x the chili paste, low sodium soy sauce (next time I'll cut that in half), no oil or ground pepper, and the garlic was in the chili paste so I left that off. I also added some curry. ADDITIONAL COMMENTS... I have made this quite a few times now and I must revise my above edits. I don't use the chili paste anymore as I realized that was what was making the dish so salty. Now I just add plenty of ground red pepper. I no longer bother with the curry powder either. I also like to make extra peanut sauce, thin it with water and add it to veggies towards the end. I like to stir fry onion, asparagus, mushrooms and peppers. Then I just put the chicken on top and serve. So good I'm getting hungry!!  -  26 Jul 2004  (Review from Allrecipes US | Canada)

    by
    32

    This was a big hit! I didn't have ginger so added a little extra garlic and was very tasty. I served it with white rice and carmelized onions. Definitely will make this again!  -  28 Jun 2003  (Review from Allrecipes US | Canada)

    by
    30

    This recipe wasn't quite what I was expecting but it was very good all the same. I do not have a gas or indoor grill so here is how I did mine. First of all I trimmed the fat from my chicken breasts (I used the whole breasts) and pierced them several times with a fork. I them placed them in a ziploc bag with the sauce and marinated them for 4 hours. I baked them on a rack in a shallow foil-lined pan at 350 degrees for 45 minutes and then broiled them about 6 inches from the heat for another 10 minutes, turning once. This set the sauce on them and gave them a very nice appearance. Oh, I almost forgot, I also mixed up a separate batch of the marinade and used it to baste with while baking. They were very moist and fork tender. Can't wait to try them in the summer when I can grill them over some wood and get the flavor of the wood smoke in them!  -  21 Oct 2004  (Review from Allrecipes US | Canada)

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