These are my favorite version of chicken kabobs- flavorful and delicious.  I could eat these as a meal, but ideally they’re an appetizer.  You see…I hate cooking for just myself, but I also don’t like cooking for a crowd.  Whatever route you’re taking, these are impossible to mess up whether they’re just for yourself or for a group.  Perfect.

If possible, let these babies marinate for 24 hours.  Otherwise, an hour will do the trick.


-1 Tablespoon soy sauce
-1 Tablespoon lime juice
-1 Tablespoon honey
-2 Tablespoons toasted sesame oil
-1 teaspoon fresh ginger, minced or grated
-1 clove garlic, minced
-1/2 teaspoon ground coriander
-1 tablespoon chopped fresh cilantro or parsley
-1 lb. boneless, skinless chicken breasts, cut into 1/2 inch strips
-1 Tablespoon sesame seeds

Soak 8 bamboo skewers in water.  Cut chicken into 1/2 inch strips.

Mix together soy sauce, lime juice, oil, honey, ginger, coriander, and cilantro or parsley.

Add the chicken and coat to marinate for at least an hour, or up to 24 hours for intense flavor.

Preheat the grill or broiler.  It was cold and nasty (and maybe the grill was broken, too) so we used the broiler.

Thread chicken on the bamboo skewers as pictured.  Coat the rack or broiler pan with non-stick spray.

Sprinkle with sesame seeds.  Cook for three minutes per side, four inches away from the heat, until chicken is done.

While cooking, make the Peanut Satay Sauce!


-1/2 cup chicken or vegetable broth
-2 Tablespoons peanut butter
-1 Tablespoon toasted sesame oil
-1 Tablespoon soy sauce
-1 teaspoon sugar
-1 teaspoon red pepper flakes

Mix all ingredients well, until combined.

Before you know it, the chicken will be done!

Serve with the peanut satay sauce- don’t skimp on it!