Thai Peanut Chicken Skewers (Print-Friendly Format)
Juicy chicken thighs coated with creamy peanut sauce, grilled or broiled and perfect alongside rice and fresh garnishes.
# Required Ingredients:
→ Peanut Sauce
01 -
120 g creamy peanut butter
02 -
240 ml unsweetened, full-fat coconut milk (well-stirred, from can)
03 -
30 ml freshly squeezed lime juice (from approximately 1 medium lime)
04 -
30 ml soy sauce or fish sauce
05 -
20 g packed dark brown sugar
06 -
5 ml ground ginger
07 -
15 g fresh garlic, minced (approximately 3 large cloves)
08 -
2.5 ml crushed red pepper flakes (plus more to taste)
→ Chicken
09 -
900 g boneless, skinless chicken thighs, cut into bite-sized pieces
→ Garnishes (optional)
10 -
Whole or chopped peanuts
11 -
Chopped green onions
12 -
Chopped fresh cilantro
13 -
Lime wedges
→ Serving Suggestions (optional)
14 -
Cooked white or brown rice
15 -
Reserved peanut sauce for serving
# How to Make It:
01 -
In a medium bowl, whisk together the peanut butter, coconut milk, lime juice, soy sauce, brown sugar, ground ginger, minced garlic, and red pepper flakes until the mixture is smooth and fully combined.
02 -
Transfer 240 ml of the prepared peanut sauce to a small bowl. Cover and refrigerate for serving. Keep the remaining sauce for marinating the chicken.
03 -
Place chicken thigh pieces in a large baking dish. Pour the remaining peanut sauce over the chicken and stir to coat evenly. Cover and refrigerate for 1 to 8 hours, stirring once during marination.
04 -
If using skewers, thread the marinated chicken pieces onto soaked skewers. If not, place the chicken pieces on a wire rack set over a baking sheet. Allow chicken to rest at room temperature while you preheat your broiler or grill.
05 -
Preheat broiler to high. Place chicken under the broiler and cook for 6 minutes or until the internal temperature reaches 71°C. Remove and let rest for 5 minutes before serving.
06 -
Preheat grill to medium-high heat (190–230°C). Lightly spray grill grates if desired. Grill skewered chicken over indirect heat with the lid closed for 6 minutes, then flip and grill for another 6 to 10 minutes until chicken reaches 71°C and releases easily. Rest 5 minutes before serving.
07 -
Transfer rested chicken to serving plates. Serve with rice and the reserved peanut sauce. Garnish with lime wedges, peanuts, green onions, and cilantro as desired.
# Additional Information:
01 -
For gluten-free adaptation, use certified gluten-free soy sauce or fish sauce.
02 -
For a paleo version, substitute peanut butter with cashew or almond butter and soy sauce with coconut aminos.
03 -
Soak wooden skewers in water for 30 minutes prior to grilling to prevent burning.
04 -
To serve family-style, arrange cooked skewers on a platter for guests to help themselves.