Grilled Chicken Kabobs (Served over Lettuce and Jasmine Rice)

Prep Time
Cook Time
Ready In

"These are really, really good, there a little messy to eat though, so have plenty of napkins on hand, marinade time for chicken is 2-3 hours"

Original is 8 servings


  • Serving Size: 1 (357.7 g)
  • Calories 443.7
  • Total Fat - 10.5 g
  • Saturated Fat - 2.3 g
  • Cholesterol - 89.3 mg
  • Sodium - 3356.3 mg
  • Total Carbohydrate - 43.8 g
  • Dietary Fiber - 1.5 g
  • Sugars - 11.8 g
  • Protein - 40.9 g
  • Calcium - 72.1 mg
  • Iron - 3.5 mg
  • Vitamin C - 38 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Whisk together the teriyaki sauce, peanut butter, sesame seeds and chili peppers. Divide the sauce into 3 portions. You will use them for a marinade, a glaze, and a dipping sauce.

Step 2

Marinade the chicken with one portion for 2-3 hours.

Step 3

Skewer 3 pieces of chicken, a water chestnut, and 3 more pieces of chicken. Repeat. TIP: If using thick round skewers, you might split the water chestnut if not careful. Spin the skewer as you push into it so it drills rather than pierces.

Step 4

Preheat your grill to 350f. If you are using a gas grill, that's about medium.

Step 5

Place the skewers over the direct heat for 2 minutes. Turn them 1/4 turn, and cook another 2 minutes (4 total so far). Turn and cook another 2 minutes (6 total so far). Brush with sauce and cook another 2 minutes (8 minutes total cooking time).

Step 6

Remove from the grill. (You could serve these just as kebabs at this point with the rest of the sauce as a dipping sauce.)

Step 7

Serve each kebab with a bibb lettuce leaf filled with about 1/4 cup of rice, dice the water chestnut, and top with some rice noodles. Serve with the rest of the dipping sauce.


  • 6 wooden bamboo skewers

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