Printable Thai Chicken Kabobs with Basil Peanut Glaze
Kabobs are fresh and fun for summertime and made even better with this sweet and savory basil peanut glaze!
Servings: 4 Servings
Ingredients
- 10 fresh basil leaves
- ¼ cup water (or ½ cup if you prefer a thinner glaze)
- 3 cloves garlic, minced
- 2 tbsp peanut butter
- 2 tbsp brown sugar, maple syrup, or honey
- 1 tbsp soy sauce
- 1 tbsp lime juice
- ¼ tsp fresh ginger, grated or minced
- ¼ tsp cayenne pepper
- 1 lb chicken breast, cut into large cubes
- Assorted fresh veggies: I used broccoli, mushrooms, red pepper, zucchini and onion, cut into similar sized pieces
Instructions
- If you are using wooden skewers, place them in a shallow dish and cover them with water. Allow them to soak while you prepare the ingredients. This helps to keep them from burning on the grill.
- First, cut your selected veggies into similarly sized pieces and remove the stems from the mushroom caps. Cube the chicken. Place all ingredients in a large bag or bowl and toss with salt and pepper.
- Next, take all glaze ingredients (basil through cayenne) and place in a blender. Blend until smooth and combined. Use ¼ cup of water for a thicker glaze, or ½ cup water for a thinner glaze. Toss the chicken and veggies with ½ of the glaze. I suggest marinating them for at least an hour in the glaze, but if you are short on time, just toss and move on to the next step.
- Thread the skewers with chicken and alternating colors of vegetables. Grill on medium heat, turning frequently until done. Usually 15-20 minutes.
- Allow the skewers to rest for a few minutes once they come off the grill to let the juices of the chicken settle.
Notes
- If you do not have a blender, the marinade can be whisked in a bowl, just be sure to finely chop the basil, garlic, and ginger.