Thai Peanut Chicken Skewers
Thai Peanut Chicken Skewers
Ingredients
For the Chicken Marinade
- 1 1/2 pounds chicken breasts, cut into 1-inch pieces
- 1/4 cup coconut milk, full-fat
- 2 tablespoons soy sauce, low-sodium
- 1 tablespoon lime juice, fresh
- 1 tablespoon brown sugar, packed
- 2 garlic, cloves, minced
- 1 teaspoon ginger, grated
- 1 teaspoon curry powder
- 1/2 teaspoon red pepper flakes, optional
For the Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup coconut milk, full-fat
- 2 tablespoons soy sauce, low-sodium
- 1 tablespoon lime juice, fresh
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 garlic, clove, minced
- 1/2 teaspoon ginger, grated
- 1/4 teaspoon red pepper flakes, optional
- 2 tablespoons water, as needed, to thin
For the Skewers
- 12 wooden skewers, soaked in water for 30 minutes
For Garnish
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons chopped peanuts
- 1 lime wedges
Instructions
- 1
In a medium bowl, combine the coconut milk, soy sauce, lime juice, brown sugar, minced garlic, grated ginger, curry powder, and red pepper flakes (if using) for the marinade. Add the chicken pieces and toss to coat evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to meld.
⏱️ 5 min
- 2
While the chicken is marinating, prepare the peanut sauce. In a small bowl, whisk together the creamy peanut butter, coconut milk, soy sauce, lime juice, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes (if using). If the sauce is too thick, gradually add water 1 tablespoon at a time until your desired dipping consistency is reached. Set aside.
⏱️ 10 min
- 3
If using wooden skewers, ensure they have been soaked in water for at least 30 minutes prior to grilling to prevent them from burning.
- 4
Preheat an outdoor grill or a grill pan to medium-high heat (approximately 375-400°F). Lightly oil the grill grates to prevent sticking.
⏱️ 10 min•🌡️ 375
- 5
Thread the marinated chicken pieces onto the soaked skewers, typically placing 3-4 pieces per skewer. Discard any remaining marinade.
⏱️ 10 min
- 6
Place the chicken skewers on the preheated grill. Cook for 3-4 minutes per side, turning occasionally, until the chicken is cooked through and has developed nice grill marks. The internal temperature of the chicken should reach 165°F.
⏱️ 15 min•🌡️ 375
- 7
Remove the skewers from the grill. Serve immediately with the prepared peanut sauce for dipping. Garnish with chopped fresh cilantro, chopped peanuts, and fresh lime wedges.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Thai Peanut Chicken Skewers
Ingredients
For the Chicken Marinade
- 1 1/2 pounds chicken breasts, cut into 1-inch pieces
- 1/4 cup coconut milk, full-fat
- 2 tablespoons soy sauce, low-sodium
- 1 tablespoon lime juice, fresh
- 1 tablespoon brown sugar, packed
- 2 garlic, cloves, minced
- 1 teaspoon ginger, grated
- 1 teaspoon curry powder
- 1/2 teaspoon red pepper flakes, optional
For the Peanut Sauce
- 1/2 cup creamy peanut butter
- 1/4 cup coconut milk, full-fat
- 2 tablespoons soy sauce, low-sodium
- 1 tablespoon lime juice, fresh
- 1 tablespoon honey
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 garlic, clove, minced
- 1/2 teaspoon ginger, grated
- 1/4 teaspoon red pepper flakes, optional
- 2 tablespoons water, as needed, to thin
For the Skewers
- 12 wooden skewers, soaked in water for 30 minutes
For Garnish
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons chopped peanuts
- 1 lime wedges
Instructions
- 1
In a medium bowl, combine the coconut milk, soy sauce, lime juice, brown sugar, minced garlic, grated ginger, curry powder, and red pepper flakes (if using) for the marinade. Add the chicken pieces and toss to coat evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to meld.
⏱️ 5 min - 2
While the chicken is marinating, prepare the peanut sauce. In a small bowl, whisk together the creamy peanut butter, coconut milk, soy sauce, lime juice, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes (if using). If the sauce is too thick, gradually add water 1 tablespoon at a time until your desired dipping consistency is reached. Set aside.
⏱️ 10 min - 3
If using wooden skewers, ensure they have been soaked in water for at least 30 minutes prior to grilling to prevent them from burning.
- 4
Preheat an outdoor grill or a grill pan to medium-high heat (approximately 375-400°F). Lightly oil the grill grates to prevent sticking.
⏱️ 10 min•🌡️ 375 - 5
Thread the marinated chicken pieces onto the soaked skewers, typically placing 3-4 pieces per skewer. Discard any remaining marinade.
⏱️ 10 min - 6
Place the chicken skewers on the preheated grill. Cook for 3-4 minutes per side, turning occasionally, until the chicken is cooked through and has developed nice grill marks. The internal temperature of the chicken should reach 165°F.
⏱️ 15 min•🌡️ 375 - 7
Remove the skewers from the grill. Serve immediately with the prepared peanut sauce for dipping. Garnish with chopped fresh cilantro, chopped peanuts, and fresh lime wedges.
⏱️ 5 min