Get your skewers ready! These Spicy Peanut Chicken Skewers are all you need for a fulfilling meal! Exotic Thai-inspired Peanut Chicken Skewers
Ingredients:
For the Peanut Sauce:
½ cup creamy peanut butter
1 cup full-fat coconut milk, well-stirred
2 tablespoons fresh lime juice
2 tablespoons soy sauce or fish sauce
1½ tablespoons packed dark brown sugar
1 teaspoon ground ginger
3 cloves garlic, minced
½ teaspoon crushed red pepper flakes, more to taste
For the Chicken:
2 pounds boneless, skinless chicken thighs, cut into bite-sized chunks
Serving Suggestions (All Optional):
Cooked white or brown rice
Whole or chopped peanuts for garnish
Chopped green onions for garnish
Chopped cilantro for garnish
Lime wedges for garnish
Directions:
In a medium bowl, whisk together peanut butter, coconut milk, lime juice, soy sauce, brown sugar, ginger, garlic, and red pepper flakes until well combined.
Transfer 1 cup of the sauce to a small bowl, cover, and refrigerate until ready to serve. Set the remaining sauce aside.
Place chicken chunks in a large baking dish and cover with the remaining peanut sauce. Toss to coat well, cover with plastic wrap, and refrigerate for 1 to 8 hours, stirring once during marination.
Remove chicken from the fridge and thread onto skewers if using. Place skewers on a lightly greased baking sheet or place chicken on a wire rack set over a baking sheet.
To broil: Preheat broiler to high. Broil chicken for 6 minutes or until internal temperature reaches 160°F.
To grill: Preheat grill to medium-high (375° to 450°F). Grill chicken over indirect heat for 6 to 10 minutes per side until it reaches 160°F internally.
Serve the chicken with optional sides and room temperature reserved peanut sauce.
Prep Time: 10 minutes | Cooking Time: 12 minutes | Total Time: 22 minutes + marinating | Kcal: 310 | Servings: 4
Spicy Peanut Chicken Skewers
Ingredients
For the Peanut Sauce:
- ½ cup creamy peanut butter
- 1 cup full-fat coconut milk well-stirred
- 2 tablespoons fresh lime juice
- 2 tablespoons soy sauce or fish sauce
- 1½ tablespoons packed dark brown sugar
- 1 teaspoon ground ginger
- 3 cloves garlic minced
- ½ teaspoon crushed red pepper flakes more to taste
For the Chicken:
- 2 pounds boneless skinless chicken thighs, cut into bite-sized chunks
- Serving Suggestions All Optional:
- Cooked white or brown rice
- Whole or chopped peanuts for garnish
- Chopped green onions for garnish
- Chopped cilantro for garnish
- Lime wedges for garnish
Instructions
- In a medium bowl, whisk together peanut butter, coconut milk, lime juice, soy sauce, brown sugar, ginger, garlic, and red pepper flakes until well combined.
- Transfer 1 cup of the sauce to a small bowl, cover, and refrigerate until ready to serve. Set the remaining sauce aside.
- Place chicken chunks in a large baking dish and cover with the remaining peanut sauce. Toss to coat well, cover with plastic wrap, and refrigerate for 1 to 8 hours, stirring once during marination.
- Remove chicken from the fridge and thread onto skewers if using. Place skewers on a lightly greased baking sheet or place chicken on a wire rack set over a baking sheet.
- To broil: Preheat broiler to high. Broil chicken for 6 minutes or until internal temperature reaches 160°F.
- To grill: Preheat grill to medium-high (375° to 450°F). Grill chicken over indirect heat for 6 to 10 minutes per side until it reaches 160°F internally.
- Serve the chicken with optional sides and room temperature reserved peanut sauce.
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