Thai Chicken Kabobs with Peanut Dipping Sauce


  • 1 Tbsp. creamy peanut butter
  • 1/4 cup soy sauce
  • 1/4 cup lemon or lime juice
  • 1 1/2 tsp. brown sugar
  • 1 Tbsp. curry powder
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  • 1 tsp. minced garlic
  • 1/2 tsp. hot pepper sauce
  • 4 skinless boneless chicken breast halves, cut in to 1 inch cubes
  • 1/4 cup honey
  • 1/4 cup creamy peanut butter
  • 3 Tbsp. soy sauce
  • 2 Tbsp. rice vinegar
  • 2 Tbsp. extra virgin olive oil
  • 1 Tbsp. toasted sesame oil
  • 2 tsp. minced garlic
  • 1 Tbsp. fresh ginger root, minced, or 1 tsp dried ground ginger
  • 1 tsp. crushed red pepper


Combine first seven ingredients in a large bowl. Place the chicken cubes in the marinade, cover and refrigerate for a minimum of 2 hours, tossing once or twice.

Preheat a grill to medium high heat, place chicken cubes on skewers, discard marinade and grill for 5 minutes on each side or until juices run clear when piercing the chicken.

Meanwhile, mix the last nine dipping sauce ingredients in a small bowl.

Note: If using wooden skewers, soak them for about twenty minutes before placing chicken cubes on them.


By Ann from Richland, WA

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September 7, 20100 found this helpful

Chinese is one of my favorite cuisines along with Cuban, authentic Mexican, and French Canadian which differs greatly from Parisian French in almost every way. All my favorites contain many vegetables and maybe that's why I like them so well.

This Thai recipe could end up being a favorite for sure since it contains curry and chicken. The two flavors are very complimentary and I've often heard that Thai food always has some of the best combinations of flavors. It is very interesting and sounds so delicious.

Thank you Deeli.


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