Spicy Peanut Chicken Skewers
- 3 garlic cloves, minced
- 1/3 cup olive oil
- 6 tablespoons soy sauce, divided
- 6 tablespoons milk, whole - divided
- 5 tablespoons rice vinegar, divided
- 1 1/2 pounds boneless skinless chicken thighs, cut into 1 1/2-inch pieces
- 12 bamboo skewers
- 1/2 cup peanut butter
- 1/4 cup sambal oelek
- 18 grape tomatoes
- 2 medium yellow squash, very thinly sliced
- 2 medium zucchini, very thinly sliced
- black sesame seeds, for optional garnish
- chopped peanuts, for optional garnish
- lime wedges, for serving, optional
Nutritional data is unavailable
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
In small bowl, whisk together garlic, oil, 3 tablespoons soy sauce, 3 tablespoons milk and 1 tablespoon vinegar. Place chicken in large zip-top bag; pour soy sauce mixture over chicken. Seal bag and refrigerate 2 hours or up to overnight. Place skewers in large dish and cover with water. Let stand at least 15 minutes. Meanwhile, in small bowl, whisk together peanut butter, sambal oelek, and remaining 3 tablespoons soy sauce, 3 tablespoons milk and 4 tablespoons rice vinegar.
Preheat grill for direct grilling over medium-high heat. Remove chicken from marinade; discard marinade. Thread chicken pieces onto 6 skewers. Thread tomatoes, squash and zucchini onto remaining 6 skewers.
Transfer chicken skewers to grill. Cook, turning occasionally, 8 to 10 minutes or until internal temperature of chicken reaches 165º F. During last minute of cooking, brush chicken skewers with about half of peanut butter mixture. Transfer skewers to plate; cover with foil and let stand 5 minutes.
Meanwhile, transfer vegetable skewers to grill and cook 2 to 3 minutes or until vegetables are tender-crisp. To serve, sprinkle skewers with sesame seeds and peanuts, if desired. Serve chicken skewers and vegetable skewers with remaining peanut sauce and lime wedges, if desired.