You’ll be astonished by the flavor if you’ve never grilled bacon before! In addition to saving you from having to clean up a mess on the burner, the charred flavor is amazing! The sweet-spicy bite of maple and chipotle added on top makes for a delicious breakfast treat. Perhaps all you need to do is double the recipe! Using thick-cut, leaner bacon will lessen the likelihood of flare-ups.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 30 mins |
| Servings: | 4 |
| Yield: | 4 kabobs |
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
Instructions
- 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.
- If you have any of the peanut sauce left over, it’s a good dressing for an Asian noodle salad.
Nutrition Facts
| Calories | 645 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 115 mg |
| Dietary Fiber | 2 g |
| Protein | 38 g |
| Saturated Fat | 10 g |
| Sodium | 1345 mg |
| Sugars | 8 g |
| Fat | 50 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent! Everyone loved it!! Thanks for the great recipe!!
Good
Did not add sambalic hot sauce, not into spicy hot. Sauce was still very good!
Did not add sambalic hot sauce, not into spicy hot. Sauce was still very good!
Loved it! Flavors were delicious with a different twist on chicken!!
I let the chicken marinate overnight..it was perfect. I purchased the store brand of peanut sauce…plus I took advice from a previous review and made the dill cucumber salad as a compliment
Made no changes to the marinade. It was delicious served with coconut rice and green beans. Made the peanut sauce but did not like the flavor so I didn’t serve it.
This was a great recipe. I followed the instructions and used 2 pounds of chicken. I think it would be good with chicken breast as well. I am a low carb eater so replaced the honey with 3 packets of sweetener.