Ingredients
- 5 chicken breasts
Marinade
- 4 tbsps Peanut butter
- 1 tbsp Soy sauce
- 2 tbsps Honey
- 1 Garlic clove
- 1 Thumb sized piece of ginger
- 1 Green chilli deseeded
- ½ Lime juice
- 4 tbsps Water
Instructions
- Cut the chicken into equally sized chunks and place in a large bowl.
- Blitz all the marinade ingredients in a blender for about 30 seconds. (add a little bit more water if necessary but you want quite a thick consistency)
- Pour the marinade over the chicken and mix well. Allow to marinade for 30 minutes for maximum flavour.
- Carefully pierce each piece of chicken onto a skewer. Once all four skewers are filled, place onto a baking tray covered in foil. (I was using wooden skewers for this recipe so I also covered the end of the skewers in foil so they didn’t burn)
- Pre heat the grill to medium and cook the skewers for 7 – 8 minutes each side until cooked through making sure to allow them to rest for 5 minutes before serving. Cooking times may vary depending on how big you cut chicken pieces into.
Optional
- I topped my chicken skewers with fresh coriander, fresh chilli and served on a platter with some lemon and chilli infused wholegrain rice, tenderstem broccoli, fresh lime and a pot of peanut dipping sauce which I topped with fresh chilli and crushed peanuts.
Nutrition
Calories: 295kcal | Carbohydrates: 13g | Protein: 34g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 90mg | Sodium: 522mg | Potassium: 631mg | Fiber: 1g | Sugar: 11g | Vitamin A: 42IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 1mg
Did you make this recipe?Tag @thefoodiefootballer on Instagram and hashtag it #thefoodiefootballer
