Thai-Inspired Peanut Chicken Skewers with Honey-Peanut Bread Crumble

Thai-Inspired Peanut Chicken Skewers with Honey-Peanut Bread Crumble ingredients

• 1.5 lbs boneless, skinless chicken breast
• 3 tbsp soy sauce (low sodium)
• 1 tbsp rice vinegar
• 1 tbsp lime juice
• 1 tsp fresh ginger, grated
• 2 cloves garlic, minced
• 2 tbsp peanut butter
• 1 tbsp honey
• 0.5 tsp red pepper flakes
• 2 large bell peppers (red & yellow)
• 1 medium red onion
• 2 slices white bread
• 1 tbsp peanut butter
• 1 tsp honey
• 1 tbsp vegetable oil
• 8 pieces wooden or metal skewers

How to make Thai-Inspired Peanut Chicken Skewers with Honey-Peanut Bread Crumble

1. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.
2. Cut the 1.5 lbs of chicken breast into 1-inch cubes. In a medium bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp lime juice, 1 tsp grated ginger, 2 minced garlic cloves, 2 tbsp peanut butter, 1 tbsp honey, and 0.5 tsp red pepper flakes to create the marinade.
3. Add the chicken cubes to the marinade, toss to coat evenly, and refrigerate for at least 20 minutes, or up to 2 hours, allowing the flavors to meld.
4. While the chicken marinates, prepare the vegetables: cut the 2 large bell peppers and 1 medium red onion into 1-inch pieces.
5. For the Honey-Peanut Crumble: Tear the 2 slices of white bread into small pieces and pulse them in a food processor until coarse crumbs form. Alternatively, finely chop the bread.
6. Heat 1 tbsp vegetable oil in a small skillet over medium-low heat. Add the bread crumbs, 1 tbsp peanut butter, and 1 tsp honey, stirring constantly for 5-7 minutes until the crumbs are golden brown and crispy.
7. Remove the crumble from the heat and spread it on a plate to cool; it will become crispier as it cools. Wipe out the skillet for later use or set aside for cleanup.
8. Preheat your grill to medium-high heat (about 375-400°F) or preheat your oven broiler to high with a rack about 6 inches from the heat source.
9. Thread the marinated chicken cubes alternately with the bell pepper and red onion pieces onto the prepared skewers, ensuring each skewer has a mix of chicken and vegetables.
10. Grill the skewers directly over medium-high heat for 12-15 minutes, turning every 3-4 minutes, until the chicken is cooked through and lightly charred, reaching an internal temperature of 165°F. If broiling, place skewers on a foil-lined baking sheet and broil for 8-10 minutes, turning once, until cooked.
11. Once cooked, transfer the skewers to a serving platter. Sprinkle generously with the crispy Honey-Peanut Bread Crumble before serving.

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