Skewered Chicken Strips with Soy-Peanut Marinade

Remove any visible fat from the chicken breasts and slice each breast lengthwise into 4–5 thin strips, creating long pieces suitable for threading onto skewers.

If using wooden skewers, soak them in water for at least 15 minutes to prevent burning during cooking.

Combine soy sauce, peanut butter, lime juice, garlic, ginger, and a pinch of salt in a small bowl, stirring until the marinade is smooth and well blended.

Place the chicken strips in a shallow dish and pour the marinade over them, tossing gently to coat all pieces evenly. Let rest for 10–15 minutes at room temperature.

Thread each marinated chicken strip onto a prepared skewer, weaving it back and forth to secure it firmly.

Heat a grill pan or outdoor grill to medium-high heat, lightly oiling the grate to prevent sticking.

Place the skewers on the hot grill and cook for 5–6 minutes on the first side without moving them, allowing a light char to develop.

Turn the skewers and cook the other side for another 5–6 minutes until the chicken is cooked through and lightly charred.

Transfer the skewers to a serving platter and let rest for 2 minutes before serving with lime wedges and fresh herbs if desired.