Marinated Asian Chicken Skewers with Soy Ginger Glaze

This Asian chicken kebab marinade is a treasured family recipe that delivers bold, balanced flavor while keeping the dish full of protein and vegetables. It’s a favorite at backyard barbecues and family dinners—kids and adults alike appreciate the bright, savory-sweet profile. The marinade is simple to prepare and versatile enough for chicken, beef, pork, tofu, or plenty of vegetable combinations.

The zesty blend comes together quickly in a food processor: ground coriander, onion, garlic, low-sodium soy sauce, lime juice, natural peanut butter, light brown sugar, and oil. Toss the chicken or vegetables in a sealable bag or covered container and let them soak up the flavors for at least 30 minutes; for best results, refrigerate overnight. Because this recipe yields a generous amount of sauce, reserve a portion before adding the meat to use as a finishing drizzle or a dressing for salads and sandwiches.

Below you’ll find the full ingredient list, clear instructions, and helpful tips for grilling and serving. The steps are straightforward and the marinade pairs particularly well with colorful bell peppers, red onion, zucchini, or cherry tomatoes when threaded onto skewers.

Asian Chicken Kebabs

A family-favorite marinade that combines savory soy, bright lime, rich peanut butter and fragrant coriander to season chicken and vegetables for grilling or broiling.

Total Time:
5 minutes

Servings:
16

Ingredients

1 tablespoon ground coriander
1 onion, quartered
2 cloves garlic, peeled
1/2 cup low sodium soy sauce
1/4 cup lime juice
1/2 cup natural peanut butter
1/4 cup light brown sugar
1/2 cup olive oil
Up to 2 lbs of chicken (light or dark meat), cut into uniform pieces — use whatever you prefer

Instructions

Place the ground coriander, quartered onion, peeled garlic, low-sodium soy sauce, lime juice, natural peanut butter, light brown sugar and olive oil into a food processor or blender. Pulse or process until the mixture is smooth and finely chopped to form a cohesive marinade.
Before adding the meat, reserve a portion of the marinade to use later as a sauce or dressing. Add the chicken (or vegetables/protein of choice) to the remaining marinade, place in a sealable bag or covered container, and refrigerate for at least 30 minutes or up to 24 hours for deeper flavor.
If grilling: thread marinated chicken and vegetables onto skewers, alternating pieces to create even kebabs. Preheat the grill to medium-high and oil the grates lightly. Grill the kebabs, turning occasionally and brushing with reserved marinade (or a bit of fresh marinade set aside earlier) until the chicken is cooked through and juices run clear.
If using wooden skewers, soak them in water for 20–30 minutes before assembling to prevent burning. For stovetop or oven cooking, broil or sear the kebabs and finish in a 400°F oven until cooked through. Let the kebabs rest for a few minutes before serving to allow juices to redistribute.
Serve the kebabs hot from the grill with rice, a crisp salad, or wrapped in flatbreads. Drizzle the reserved marinade over the finished kebabs or use it sparingly as a dipping sauce. Refrigerate any unused marinade and discard if it has come into contact with raw meat.

Nutrition

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