Honey Peanut Chicken Skewers

Honey Peanut Chicken Skewers

Use chef Martita Jara’s recipe for sweet and savory chicken skewers.

5 col

Tangy chicken marinated and baked on wood skewers make an impressive and tasty appetizer.

5 tablespoons honey
5 tablespoons low sodium gluten free soy sauce
6 tablespoons all natural creamy peanut butter
2 tablespoons chopped cilantro
2 tablespoons chopped basil
2 tablespoons fresh lime juice
2 pounds chicken breast (boneless and skinless)
Bamboo skewers


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  1. Preheat the oven to 375 F
  2. Place the skewers in a deep pan and fill the pan with water. Soak the skewers for about 15 minutes before proceeding. This will prevent the skewers from burning during the cooking process
  3. In a medium-sized mixing bowl, combine honey, soy sauce, peanut butter, cilantro, basil and lime juice; mix until well combined. Pour half of the mixture into a small bowl and set aside. One half will be used to marinate the chicken, while the other will be used as a dipping sauce. Be sure to keep these two halves separated to prevent contamination from the raw chicken
  4. Using a meat tenderizer, pound out the chicken breast until it is about 1⁄4-inch thin and cut each into long strips about 1 inch wide. Place the chicken strips into the medium size bowl with the sauce and mix well until the chicken is completely coated. Cover the mixing bowl with plastic wrap and place the bowl in the refrigerator for 20 minutes to marinate
  5. After the chicken has marinated, roll each chicken strip into a ball and place it onto a water-soaked skewer. Place the skewers onto an aluminum foil-lined baking sheet. Discard the sauce used to marinate the chicken
  6. Place the baking sheet into the preheated oven for about 25 minutes until the chicken is cooked through and the color has reached a nice golden brown
  7. Place the cooked skewers on a serving platter along with the previously set aside dipping sauce and enjoy

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