Chicken-Veggie Skewers With Peanut Sauce

No grill? No problem! These succulent chicken skewers can be made in the oven. Each skewer is threaded with tender veggies and roasted along with healthy chicken breast. Paired with a savory peanut dipping sauce, these skewers will surely be a crowd-pleasing appetizer.

Ingredients for servings

    Chicken-Veggie Skewers with Peanut Sauce

  • 8 wooden skewers 10- or 12-inch

  • 0.25 cup water

  • 0.25 cup low-sodium creamy peanut butter no-salt added

  • 2 teaspoon light-brown sugar

  • 1 tablespoon rice wine vinegar

  • 2 teaspoon reduced-sodium soy sauce or tamari

  • boneless, skinless chicken breasts cut into 1 1/2-inch pieces

  • 1 large zucchini sliced 1/4-inch thick

  • 8 small cremini or button mushrooms stems trimmed

  • 8 large cherry or small Campari tomatoes

  • 2 teaspoon olive oil

  • 2 teaspoon salt

  • 0.25 teaspoon ground pepper


  • Soak skewers in water at least 30 minutes.

  • 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 broiler. Place skewers on a foil-lined baking sheet. Broil 10–12 minutes, turning once until chicken is done and vegetables are tender. Serve with peanut sauce.

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