• 2 boneless, skinless chicken breasts
  • 3 tablespoons soy sauce
  • 4 tablespoons peanut oil
  • 2 tablespoons rice vinegar
  • Penzey's tandoori seasoning
  • 8-10 wooden skewers


Mix soy sauce, peanut oil, rice vinegar together in a non-reactive bowl. Cut each chicken breast into 4-5 long strips. Place chicken in the bowl and set aside for at least 1/2 hour. Thread the chicken strips on the skewers. Sprinkle each one on both sides with tandoori seasoning. Grill for 3 minutes on a side. Serve with Thai Peanut Sauce.


Penzeys recipe card