• 4 boneless, skinless chicken breast halves (about
  • 4 ounces each), all visible fat removed

    Soy-Peanut Marinade:

  • 2 tablespoons fresh lime juice (1 to 2 medium limes)
  • 1 tablespoon light soy sauce
  • 1 tablespoon reduced-fat peanut butter
  • 1 tablespoon rice vinegar
  • 2 medium cloves garlic, minced, or
  • 1 teaspoon bottled minced garlic
  • 1/2 teaspoon toasted sesame oil
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon pepper


  1. Rinse chicken and pat dry with paper towels. Put chicken smooth side up between two sheets of plastic wrap. Using a tortilla press or smooth side of a meat mallet, lightly flatten chicken. Cut each piece lengthwise into 8 long strips.
  2. In a small nonmetallic bowl, whisk together marinade ingredients. Put marinade and chiken in an airtight plastic bag and turn bag to coat. Seal and refrigerate for 30 minutes to 8 hours, turning bag occasionally.
  3. Meanwhile, soak 32 wooden skewers in cold water for at least 10 minutes.
  4. Preheat grill on medium-high.
  5. Thread 1 strip of chicken on each skewer. Grill for 2 to 3 minutes on each side, or until chicken is cooked through. Serve hot or cover and refrigerate to serve chilled.

Recipe Yield: Servings: 16; 2 Skewers per serving

Content Continues Below ⤵ ↷

Nutritional Information Per Serving:

Calories: 30
Fat: 1 grams
Sodium: 51 milligrams
Cholesterol: 16 milligrams
Protein: 6 grams
Carbohydrates: 0 grams

Diabetic Exchanges

1 Low-Fat Meat

Book Title: The New American Heart Association Cookbook

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