Ingredients

For the Chicken

• 2 pounds (900g) boneless, skinless chicken thighs or chicken breasts, cut into 1½-inch cubes
• 12–14 wooden or metal skewers

If using wooden skewers, soak them in water for at least 30 minutes before grilling.

For the Peanut Marinade

• ½ cup creamy peanut butter
• ¼ cup full-fat coconut milk
• 3 tablespoons soy sauce
• 2 tablespoons lime juice
• 2 tablespoons brown sugar or honey
• 1 tablespoon sesame oil
• 1 tablespoon vegetable oil
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon red curry paste (optional)
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon ground coriander
• ½ teaspoon crushed red pepper flakes (optional)
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper

Peanut Dipping Sauce

• ¼ cup creamy peanut butter
• 2 tablespoons coconut milk
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 teaspoon honey
• 1 teaspoon sriracha (optional)
• Warm water, as needed to thin the sauce

Optional Garnishes

• Chopped roasted peanuts
• Fresh cilantro
• Thinly sliced green onions
• Lime wedges
• Toasted sesame seeds
• Sliced fresh red chili

Equipment

• Mixing bowls
• Whisk
• Measuring cups and spoons
• Zip-top bag or shallow dish
• Grill or grill pan
• Tongs
• Pastry brush
• Meat thermometer
• Serving platter

Step 1: Prepare the Marinade

In a large mixing bowl, whisk together:

• Peanut butter
• Coconut milk
• Soy sauce
• Lime juice
• Brown sugar
• Sesame oil
• Vegetable oil
• Garlic
• Ginger
• Red curry paste
• Ground cumin
• Smoked paprika
• Ground coriander
• Red pepper flakes
• Salt
• Black pepper

Whisk until the mixture is completely smooth and creamy. If it seems too thick, add a tablespoon of coconut milk or water until it reaches a pourable consistency.

Step 2: Marinate the Chicken

Pat the chicken pieces dry with paper towels.

Add the chicken to the marinade and toss until every piece is evenly coated.

Cover the bowl or transfer the chicken to a zip-top bag.

Refrigerate for at least 2 hours, or overnight for maximum flavor.

Remove the chicken from the refrigerator about 20 minutes before grilling.

Step 3: Thread the Skewers

Thread the marinated chicken onto the skewers, leaving a small space between each piece to allow even cooking.

Discard any marinade that has come into contact with the raw chicken.

Step 4: Prepare the Grill

Preheat an outdoor grill or grill pan to medium-high heat (400–450°F / 205–230°C).

Lightly oil the grill grates to prevent sticking.

Step 5: Grill the Chicken Skewers

Place the skewers on the hot grill.

Cook for 12–15 minutes, turning every 3–4 minutes to ensure even cooking and beautiful grill marks.

During the last few minutes of grilling, brush the skewers lightly with a little coconut milk or reserved clean peanut sauce for extra flavor and shine.

The chicken is done when it reaches an internal temperature of 165°F (74°C) and has lightly charred edges.

Transfer the skewers to a serving platter and let them rest for 5 minutes.

Step 6: Make the Peanut Dipping Sauce

While the chicken is resting, whisk together:

• Peanut butter
• Coconut milk
• Soy sauce
• Lime juice
• Honey
• Sriracha

Add warm water, one tablespoon at a time, until the sauce reaches your preferred consistency.

Taste and adjust with more lime juice for brightness or honey for sweetness if desired.

Step 7: Garnish and Serve

Arrange the chicken skewers on a serving platter.

Drizzle lightly with peanut sauce or serve it on the side for dipping.

Sprinkle with:

• Chopped roasted peanuts
• Fresh cilantro
• Green onions
• Toasted sesame seeds
• Fresh red chili slices

Serve with lime wedges for a fresh citrus finish.

Tips for Perfect Chicken Skewers

• Chicken thighs stay juicier than chicken breasts when grilled.
• Cut the chicken into evenly sized pieces for consistent cooking.
• Soak wooden skewers to prevent burning.
• Clean and oil the grill grates before cooking.
• Avoid overcrowding the skewers so the chicken cooks evenly.
• Let the grilled chicken rest for a few minutes before serving to keep it juicy.

Flavor Variations

Thai-Inspired

Add a teaspoon of fish sauce and extra lime zest to the marinade.

Spicy Peanut Chicken

Increase the red pepper flakes and stir chopped fresh chilies into the dipping sauce.

Honey Garlic Peanut Skewers

Add an extra tablespoon of honey and two additional cloves of garlic.

Coconut Peanut Chicken

Use extra coconut milk in both the marinade and dipping sauce for a richer flavor.

Vegetable Skewers

Alternate the chicken with chunks of bell peppers, red onion, zucchini, pineapple, or mushrooms for colorful skewers.

Storage

Store leftover chicken skewers in an airtight container in the refrigerator for up to 4 days.

Store the peanut dipping sauce separately for up to 5 days.

Freezing Instructions

Freeze the uncooked marinated chicken in a freezer-safe bag for up to 3 months.

Thaw overnight in the refrigerator before threading onto skewers and grilling.

Cooked chicken skewers can also be frozen for up to 2 months. Reheat gently in the oven or on the grill until warmed through.

Serving Suggestions

These Peanut Sauce-Marinated Chicken Skewers pair wonderfully with:

• Steamed jasmine rice
• Coconut rice
• Peanut noodles
• Cucumber salad
• Mango slaw
• Grilled corn
• Stir-fried vegetables
• Rice paper rolls
• Fresh pineapple
• Warm flatbread or naan

Nutrition (Approximate Per Serving)

• Calories: 470
• Protein: 38g
• Carbohydrates: 15g
• Fat: 29g
• Saturated Fat: 7g
• Fiber: 2g
• Sugar: 8g
• Sodium: 760mg