These succulent chicken skewers are a perfect addition to your grilling menu. Each skewer is threaded with tender veggies and grilled along with healthy chicken breast. Paired with a savory peanut dipping sauce, these skewers will surely be a crowd-pleaser.
Active time: 25 minutes | Total time: 45 minutes
Chicken-Veggie Skewers with Peanut Sauce
Ingredients
- 8 (10- or 12-inch) wooden skewers
- 1/4 cup (60g) water
- 1/4 cup (64g) low-sodium (or no-salt added) creamy peanut butter
- 2 tsp light brown sugar
- 1 tbsp rice wine vinegar
- 2 tsp reduced-sodium soy sauce or tamari
- 1 pound (454g) boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
- 1 large zucchini, sliced 1/2-inch thick
- 8 small cremini or button mushrooms, stems trimmed
- 8 large cherry or small Campari tomatoes
- 2 tsp olive oil
- 1/2 tsp salt
- 1/4 tsp ground black pepper
Directions
Soak skewers in water for at least 30 minutes.
While skewers soak, whisk together peanut butter, water, brown sugar, vinegar and soy sauce. Set aside.
Thread chicken, zucchini, mushrooms and tomatoes evenly on skewers. Brush with oil and sprinkle with salt and pepper.
Preheat grill to medium-high heat (about 400–425°F). Lightly oil the grates. Place skewers on the grill and cook for 10–12 minutes, turning every 2–3 minutes, until the chicken is cooked through (internal temp 165°F) and the vegetables are tender with light char. Transfer to a platter and serve with the peanut sauce.
Serves: 4 | Serving Size: 2 skewers and 2 tbsp sauce
Nutrition (per serving): Calories: 259; Total Fat: 13g; Saturated Fat: 3g; Monounsaturated Fat: 2g; Polyunsaturated Fat: 0g; Cholesterol: 65mg; Sodium: 576mg; Carbohydrate: 10g; Dietary Fiber: 3g; Sugar: 6g; Protein: 29g
Nutrition Bonus: Potassium: 424mg; Iron: 8%; Vitamin A: 6%; Vitamin C: 25%
Originally published April 27, 2017; Updated March 2026
