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Grilled Mexican Chicken Satay

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  • Marinate time

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  • 2 Tbsp. vegetable oil
  • 3 Tbsp. finely chopped fresh cilantro
  • 1 1/2 tsp. habanero sauce
  • 3 Knorr® Garlic MiniCube(s), crumbled
  • 1 lb. boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 zucchini, sliced into half rounds
  • 1 medium red pepper, cut into 1-inch pieces
  • 1/2 cup peanut butter
  • 1/2 cup water
  • 3 Tbsp. lime juice



Amount per serving

All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.

  • 1 For Marinade, in small bowl, combine oil, 1 tablespoon cilantro, 1 teaspoon habanero sauce and 1 Knorr® Garlic MiniCube; set aside.
  • 2 On each skewer*, thread chicken, zucchini, pepper and chicken. Evenly rub chicken and vegetables with marinade mixture. In large resealable plastic bag, place skewers. Close bag and marinate in refrigerator 30 minutes.
  • 3 Meanwhile, for Sauce, in medium bowl, combine peanut butter, water, lime juice, remaining 2 tablespoons cilantro, 1/2 teaspoon habanero sauce and 2 Minicubes.
  • 4 Remove chicken/vegetable skewers from marinade, discarding marinade. Grill or broil, turning once, 8 minutes or until chicken is thoroughly cooked. Serve with peanut sauce.