Prep 10 mins
Cook 7 mins
Honey, ginger, garlic, peanut butter, teriyaki and cilantro flavor these so fine that I know you'll want to try them! Be sure to soak skewers on water or apple juice for 30 minutes before skewering chicken. Serve as an appetizer, on a bed of greens or a meal.
- Whisk all the ingredients but the chicken together.
- Place chicken in a zip lock bag add just enough marinade to coat the chicken and chill for 1 hour.
- Chill rest of sauce for dipping.
- Skewer chicken in a ribbon method onto soaked skewers.
- Grill on a well seasoned grill over med-high heat for about 7 minutes. Basting with the chicken marinade.
- Serve with chilled dip and fresh sliced cucumbers!
I hate to give this a bad review, but I did not like it. It reminded me of the peanut butter and honey sandwiches i had as a kid, which was extremely off putting for me. Too sweet, not enough ginger or garlic... just couldn't get into it. If I decide to try it again, I'll use brown sugar instead of honey, use less peanut butter, and much more garlic.
I made this earlier in the week, but left the chicken breasts whole. Because I did so, I allowed them to marinate for about 5 hours. Everyone in my family loved this, and wants me to make it again. Served with Spicy Thai Noodles...yum!
What a great recipe and so simple! I doubled the peanut dip sauce and I am glad that I did. I used half to marinate and the other reserved for dipping. I took the advice of a previous reviewers and increased the fresh garlic and ginger. Im glad I did! I also used brown sugar in lieu of honey and found that it had a subtle sweetness to it, not over powering at all. I used orange juice since that is what was on hand. The reserved sauce went into a bowl before serving and popped into the microwave for a minute. It thickened up nicely... too bad I didnt tripple the recipe. It was great! Next time, I will perhaps add some peppers and quartered onions to the skewers for added flavour (although it really didnt need it).