Chicken Skewers With Spicy Peanut Sauce

Total Time
Prep 10 mins
Cook 30 mins

A spicy, fun way to dress up the boneless skinless chicken breasts we always have on hand. These work as a main dish for a weeknight meal, or a different appetizer or snack for a casual party.

Ingredients Nutrition


  1. Combine all sauce ingredients in a food processor and mix. Thin as needed with a little water or rice vinegar, just until sauce is smooth. It will be very thick at this stage. This is okay!
  2. Cut each chicken breast lengthwise into four strips. Toss strips with lime juice, soy sauce, vinegar and cardamom. Allow to sit in this mixture for about an hour.
  3. Preheat grill or broiler, and cook chicken until done and lightly browned.
  4. Warm sauce in a small saucepan, and drizzle over cooked chicken, or serve on the side for dipping.
Most Helpful

With only one exception, I pretty much followed the recipe on this ~ I did, however, make only half a recipe & included just 1 teaspoon of the chili sauce! We loved the taste of this unusual chicken dish, & the next time I'll be making this recipe as appetizers for a monthly group that I host! Thanks for posting it! [Tagged, made & reviewed for one of my adoptees in the current Pick A Chef]

Sydney Mike April 13, 2009

This was really good and my whole family enjoyed it a lot. There was one step that was missed, even though it was easy to figure out - skewering the chicken! :) I didn't use lemongrass because I didn't want to go out just to buy that. I also don't have cardamom or cilantro because I don't like them. My sauce wasn't too thick after I heated it, in fact it was perfect. I put it in the microwave on low for a few seconds and it was just right. Maybe if I used the other ingredients, it would have been different. Taking a vote here, it warranted 4.5 stars, but since I can't do that and there was a step missing, I thought 4 stars were fair. Thanks!

Nif February 20, 2009

This smelled great while I was mixing everything together. I loved the flavors of the sauce but it wouldn't get smooth even when heated in the saucepan. I added more vinegar and sriracha chili sauce but I didn't want to add too much and dilute the flavors plus I wanted to prepare this as written because I was reviewing it for the RSC contest#13. So next time, I would lessen the peanut butter and add more liquid to give a dipping quality to the sauce. The cardamom was an interesting flavor on the chicken but one I would leave off if I made these again. I would have liked the cilantro to come through a little more so I would add more of that next time. Had fun making these, thanks!!

Chef*Lee February 20, 2009