Best Ginger Lime Chicken Kabobs Recipes

LIME-GINGER CHICKEN KABOBS WITH PEANUT SAUCE

Lime-Ginger Chicken Kabobs with Peanut Sauce image

These chicken thighs are flavorful, moist, and very easy to make. And when dipped into an Asian-inspired peanut sauce, just wait for the m-m-m-m-m's to begin. I like to serve this with Cucumber Slices with Dill (a recipe on this site) and white rice.

Provided by lutzflcat

Categories Meat and Poultry Recipes Chicken

Time 2h30m

Yield 4

Number Of Ingredients 16

Ingredients

1 ½ pounds boneless, skinless chicken thighs
1 teaspoon salt
½ cup mayonnaise
1 tablespoon lime zest
1 tablespoon grated fresh ginger root
1 pinch salt and ground black pepper to taste
½ cup creamy peanut butter
3 tablespoons fresh lime juice
2 tablespoons reduced-sodium soy sauce
2 teaspoons rice vinegar
1 tablespoon honey
1 teaspoon finely grated ginger
1 teaspoon sambal oelek
1 tablespoon warm water, or as needed
2 tablespoons chopped fresh cilantro, or to taste
4 lime wedges

Steps:

Pat chicken thighs dry with a paper towel, cut into 1 1/2-inch chunks, and sprinkle with salt.
Stir mayonnaise, lime zest, ginger, salt, and pepper for the marinade in a bowl until smooth. Place chicken in a resealable plastic bag, add marinade, seal, and massage the bag until all the chicken pieces are coated. Place in the refrigerator to marinate for at least 2 hours, or up to overnight.
Soak 6-inch wooden skewers in a bowl of water for at least 30 minutes.
Whisk peanut butter, lime juice, soy sauce, rice vinegar, honey, ginger, and sambal oelek together in a bowl. Slowly whisk in small amounts of warm water until dipping sauce reaches the desired consistency; set aside.
Heat the grill to medium-high and oil the grate.
Remove chicken from the marinade and thread chicken onto the skewers; discard marinade.
Place skewers on the hot grill and cook until chicken is cooked through and juices run clear, 10 to 12 minutes, lowering the heat if chicken is browning too fast. Turn skewers as often as necessary for even browning, and to keep the chicken from burning.
Garnish with chopped cilantro and serve with fresh lime wedges and peanut sauce for dipping.

Nutrition Facts : Calories 644.9 calories, Carbohydrate 14.2 g, Cholesterol 115.4 mg, Fat 50.1 g, Fiber 2.3 g, Protein 37.6 g, SaturatedFat 10 g, Sodium 1345 mg, Sugar 8 g

GINGER LIME CHICKEN KABOBS

GINGER LIME CHICKEN KABOBS image

Categories Chicken

Number Of Ingredients 7

Ingredients

2 tbsp sesame seeds (toasting them is a nice added touch)
2 tbsp Chinese oyster sauce
2 tbsp peanut (or vegetable) oil
1 tbsp Tsunami Spin rub (I used a Cajun spice rub and it was fine, so most anything will work, but I really do like Tsunami Spin!)
1 tbsp turbinado sugar (I used brown sugar)
1 tbsp fresh finely chopped ginger
Juice from half a lime

Steps:

Dump on the marinade, toss well, and refrigerate for 30-90 minutes. . Carefully skewer and "fold" the chicken using care not to compress the pieces to tightly. The tighter it is the longer it takes to cook, and you don't end up with as much of the magic crust. Once the skewers are loaded, it is time to shake on a light dusting of rub. Tsunami Spin pairs best with the flavors in the marinade, but Raging River, Dizzy Dust or Jamaican Firewalk would also complement the marinade well. RMS COMMENT: I do not add extra rub. You want to grill these over a medium hot or hot fire. They only take a few minutes per side, so you have limited time to build up your crust. A lower fire will result in a paler and less flavorful product, and the chances are higher that you will overcook the meat while you wait for some good color. A good hot fire in the 400-600 degree range should give you some nice color and crust just about the time the middle is done. Depending on the heat of your fire and the thickness of your kabobs, they should take approximately 4-8 minutes per side. Once they are firm to the touch, or 160-165 internal, they are ready to come off!!