Make these Grilled Chicken Kabobs with Peanut Sauce for your next backyard cookout – it’s so delicious and absolutely easy to make! It’s the perfect healthy BBQ recipes.
This recipe is THM S, low carb and Keto friendly.
There really isn’t anything better during summer than being able to make dinner on the grill.
My kids love grilled chicken, and especially my 3 year old is all about the peanut butter. I make it without ginger and chili sauce for the little ones, but if you’re not cooking for young kids feel free to add as much heat as you like.
Throwing some chicken kabobs on the grill is so easy – and serving it up with a simple peanut dipping sauce makes it even better!
These Grilled Chicken Kabobs with Peanut Sauce
- are quick and easy to make
- are a healthy option for all those backyard barbecues and summer cookouts
- are low in carbs and high in healthy fats if you’re on a plan that avoids too many carbohydrates
Using peanut butter in my cooking is one of my favorite things to do when I want to make something with healthy fats.
I also love it in dessert when I make Low Carb Peanut Butter Bars, but that’s a whole other story 😉
How to Make Grilled Peanut Chicken Kabobs:
Read on for the steps in this recipe, or scroll down below for more tips like how long to grill chicken, what to do with leftover peanut sauce and the printable recipe card!
1 – Prepare kabobs: I like using chicken tenders on small skewers here (the appetizer size) so I don’t have to cut up any chicken, but you can also use boneless skinless chicken breast cut into thick strips. Thread the chicken on the skewers.
2 – Season the chicken by placing it in a dish with soy sauce, lemon juice and a little bit of black pepper. Let the chicken marinate for 15 minutes.
3 – Make the sauce by stirring together all ingredients for the sauce in a small bowl. You can also process it in a mini food processor if you want it smoother, but I’m usually too lazy. Adjust the amount of coconut milk to get your preferred consistency for the dipping sauce.
4 – Grill the chicken kabobs on the hot grill or in a hot grill pan for 4-8 minutes per side, or until the chicken is cooked through and no longer pink in the middle.
4 – Serve the kabobs hot with the dipping sauce.
Tips for These Peanut Chicken Kabobs:
- if you’re using wooden skewers, it’s a good idea to soak them in water for a couple of hours first so they don’t char so easily
- definitely make them on small skewers if you want to serve them as an appetizer, but for dinner you can absolutely put the chicken on large skewers, too
- to keep the sauce from getting too salty, make sure to be careful with the soy sauce and measure it out before adding it – I’m usually an eyeballing kind of cook, but here it’s a really bad idea to do so. Ask me how I know…
How Long Do You Grill Chicken Kabobs?
Chicken kabobs are really quite small, so they cook fast on the grill.
Depending on the thickness of your chicken pieces, it takes 4-8 minutes per side on a hot grill. It will be about the same time in a grill pan on the stove.
If you want to be on the safe side, use a meat thermometer to make sure the chicken has reached 165°F in the middle.
What Can I Do With Leftover Peanut Sauce?
In case the weirdest thing ever happens (ha!) and you end up with leftover peanut sauce, you can store it in an airtight container in the fridge for 1-2 days.
Thin it out for salad dressings or serve it over a batch of healthy homemade meatballs – my favorite!
What can you serve with these Grilled Chicken Kabobs?
We love these with a side of a crunchy chopped salad with plenty of sliced peppers (and a peanut dressing, or is that overkill?!).
If you want to keep the meal very low in carbs, serve with tossed greens, an Asian cucumber salad or low carb grilled veggies like asparagus or zucchini.
Printable Recipe Card:
Grilled Chicken Kabobs with Peanut Sauce
FOR THE CHICKEN
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 1 large lime, juice only
- Black pepper, to taste
- 1 pound chicken tenders, threaded onto small skewers
FOR THE SAUCE
- 1/2 cup creamy peanut butter, I used all natural
- 1/4 inch piece fresh ginger, minced
- 1 garlic clove, minced
- 1 tablespoon lime juice
- 1/2 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1/2 cup coconut milk OR water or a mix of both
- honey or low carb sweetener, to taste
- fresh chili, cayenne pepper or chili sauce, to taste (optional)
- Season the chicken: Place the sesame oil, soy sauce, lime juice and pepper to a shallow dish that fits the length of your skewers. Add the chicken and marinate for 15 minutes, turning the skewers occasionally.
- Make the sauce: Place all ingredients for the sauce in a small bowl and mix well. Alternatively, blend in a mini food processor for a smoother sauce.
- Grill the chicken: Heat the grill (or a grill pan over medium high heat on the stove). Grill the kabobs until the chicken is done, about 4-8 minutes per side (depending on the thickness of your chicken).
- Serve the hot chicken skewers with the peanut dipping sauce.