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If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during cooking. In a medium bowl, combine the soy sauce, lime juice, light brown sugar, grated ginger, minced garlic, red pepper flakes, and vegetable oil for the chicken marinade. Whisk until well combined.

Add the cubed chicken breasts to the marinade, ensuring all pieces are coated. Cover the bowl and refrigerate for at least 20 minutes, or up to 2 hours for deeper flavor.

While the chicken marinates, prepare the Spicy Peanut Sauce. In a separate bowl, whisk together the creamy peanut butter, coconut milk, soy sauce, lime juice, light brown sugar, sriracha (or chili garlic sauce), grated ginger, and minced garlic. Add 2 tablespoons of water and whisk until smooth. If the sauce is too thick, add more water, 1 tablespoon at a time, until desired consistency is reached. Taste and adjust seasoning as needed.

Preheat your grill to medium-high heat (about 400°F), or preheat your broiler to high, or heat a large non-stick skillet over medium-high heat with a tablespoon of oil.

Thread the marinated chicken cubes onto the soaked skewers, typically 4-5 pieces per skewer, leaving a small space between each piece for even cooking.

Grill: Place skewers on the preheated grill. Cook for 3-4 minutes per side, turning occasionally, until chicken is cooked through and lightly charred (internal temperature 165°F). Broil: Place skewers on a foil-lined baking sheet. Broil for 4-6 minutes per side, watching closely to prevent burning. Pan-fry: Cook skewers in the hot skillet for 4-5 minutes per side until golden brown and cooked through.

Remove chicken skewers from heat and let rest for a few minutes. Serve immediately with the Spicy Peanut Sauce for dipping or drizzling. Garnish with chopped fresh cilantro, chopped roasted peanuts, and lime wedges.


If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during cooking. In a medium bowl, combine the soy sauce, lime juice, light brown sugar, grated ginger, minced garlic, red pepper flakes, and vegetable oil for the chicken marinade. Whisk until well combined.

Add the cubed chicken breasts to the marinade, ensuring all pieces are coated. Cover the bowl and refrigerate for at least 20 minutes, or up to 2 hours for deeper flavor.

While the chicken marinates, prepare the Spicy Peanut Sauce. In a separate bowl, whisk together the creamy peanut butter, coconut milk, soy sauce, lime juice, light brown sugar, sriracha (or chili garlic sauce), grated ginger, and minced garlic. Add 2 tablespoons of water and whisk until smooth. If the sauce is too thick, add more water, 1 tablespoon at a time, until desired consistency is reached. Taste and adjust seasoning as needed.

Preheat your grill to medium-high heat (about 400°F), or preheat your broiler to high, or heat a large non-stick skillet over medium-high heat with a tablespoon of oil.

Thread the marinated chicken cubes onto the soaked skewers, typically 4-5 pieces per skewer, leaving a small space between each piece for even cooking.

Grill: Place skewers on the preheated grill. Cook for 3-4 minutes per side, turning occasionally, until chicken is cooked through and lightly charred (internal temperature 165°F). Broil: Place skewers on a foil-lined baking sheet. Broil for 4-6 minutes per side, watching closely to prevent burning. Pan-fry: Cook skewers in the hot skillet for 4-5 minutes per side until golden brown and cooked through.

Remove chicken skewers from heat and let rest for a few minutes. Serve immediately with the Spicy Peanut Sauce for dipping or drizzling. Garnish with chopped fresh cilantro, chopped roasted peanuts, and lime wedges.
