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Stick to the Point

Grilled Chicken Skewers with Spiced Peanut Butter and Condensed Milk Glaze

40 minutes
Serves 4
DinnerMiddle EasternShellfish-free
Herb's take

Inspired by the crossroads of Mediterranean grilling and Southeast Asian satay, these skewers showcase a sweet, nutty glaze that pulls flavor levers you never knew your grill had. You'll learn how to turn peanut butter and condensed milk into a glossy, caramelizing sauce that'll make your dinner guests question everything they thought they knew about chicken.

Equipment needed
  • Outdoor grill or grill pan
  • 8 skewers (wooden or metal)
  • Small saucepan

Ingredients

Yield
4

Instructions

  1. 01
    In a large bowl, whisk together the Greek yogurt, lemon zest, lemon juice, cumin, coriander, grated garlic, kosher salt, and black pepper to form a marinade.
  2. 02
    Add the chicken pieces to the bowl and toss well to coat. Cover and marinate in the refrigerator for at least 20 minutes and up to 2 hours.
  3. 03
    While the chicken marinates, combine the peanut butter, sweetened condensed milk, soy sauce, smoked paprika, and cayenne pepper in a small saucepan over low heat. Stir until smooth and just warmed through, about 2–3 minutes, then whisk in the olive oil until glossy. Remove from heat.
  4. 04
    If using wooden skewers, soak them in water for at least 20 minutes to prevent scorching.
  5. 05
    Thread the marinated chicken evenly onto 8 skewers, packing the pieces snugly but not too tight.
  6. 06
    Preheat a grill to medium-high heat and oil the grates.
  7. 07
    Grill the chicken skewers for 8–10 minutes, turning every 2–3 minutes, until golden and nearly cooked through.
  8. 08
    During the last 2 minutes of grilling, generously brush the skewers on all sides with the peanut butter-condensed milk glaze. Grill until the glaze bubbles and lightly chars, about 1 minute per side.
  9. 09
    Transfer skewers to a platter and let rest for 3 minutes. Sprinkle with toasted sesame seeds and fresh cilantro before serving.

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