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Easy Chicken Skewers
2 Hr(s) 17 Min(s)
10 Min(s) Prep
2 Hr(s) 7 Min(s) Cook
Whip up a batch of these Easy Chicken Skewers. The delicious combination of ingredients mixed with BBQ sauce and soy sauce makes these Easy Chicken Skewers a moist and tasty treat.
What You Need
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4 servings
Original recipe yields 4 servings
1/3 cup hot water
1/4 cup creamy peanut butter
1/4 cup lite soy sauce
1/4 cup chopped fresh cilantro
1 lb. boneless skinless chicken breasts, cut into 12 thin strips
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Let's Make It
1
Mix water, barbecue sauce, peanut butter, soy sauce, cilantro and mustard in medium bowl with wire whisk. Refrigerate half of the mixture to use as a dipping sauce. Pour remaining mixture into large resealable plastic bag. Add chicken; seal bag. Shake gently to coat chicken. Refrigerate 1 to 2 hours to marinate.
2
Preheat grill to medium-high heat. Thread chicken onto 12 skewers in ribbon fashion; discard any remaining marinade in bag.
3
Grill 5 to 7 min. or until chicken is cooked through. Serve with the reserved dipping sauce.
Kitchen Tips
Tip 1
Make it Easy
To easily cut chicken into strips, use a sharp knife, and cut while the chicken is partially frozen.
Tip 2
Cooking Know-How
If using wooden skewers, soak in water 30 min. before using to prevent them from burning.
Tip 3
Special Extra
These chicken skewers also make great appetizers. Makes 12 servings, 1 skewer each.
Nutrition
Calories
240
Calories From Fat
0
% Daily Value*
Total Fat 10g
13%
Saturated Fat 2g
10%
Trans Fat 0g
Cholesterol 65mg
22%
Sodium 620mg
27%
Total Carbohydrates 10g
4%
Dietary Fibers 1g
4%
Sugars 6g
12%
Protein 29g
58%
Vitamin A
6%
Vitamin C
0%
Calcium
4%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
Makes 4 servings, 3 skewers each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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