Thai Peanut Chicken Skewers Recipe

Jump to Recipe Print Recipe

Warm & Familiar Thai Peanut Chicken Skewers Recipe

There’s something truly comforting about the combination of tender chicken and creamy peanut sauce—a balance of sweet, tangy, and a gentle hint of heat that dances on your tongue. When I first made this Thai Peanut Chicken Skewers Recipe, I was blown away by how effortlessly it brought vibrant flavors into my weeknight dinner routine. It’s like a small celebration with every bite. You’ll notice that the marinade beautifully seeps into juicy chicken thighs, keeping them tender while infusing a rich peanut flavor that’s both buttery and fragrant. Whether you’re broiling or grilling, these skewers develop a slightly crisp edge that contrasts perfectly with the soft, luscious center. This recipe is great for entertaining or just elevating a simple family meal. Plus, the homemade peanut sauce doubles as a vibrant dip and marinade, adding layers of flavor complexity with fresh lime juice and earthy coconut milk. I love how versatile it is—make extra sauce for drizzling or tossing with rice. Let’s dive in, and I’ll guide you step-by-step so you feel confident creating this at home.

Ingredient Breakdown

• Creamy Peanut Butter: The star of the sauce, adding a rich, velvety base that’s both nutty and smooth.
• Unsweetened Full-Fat Coconut Milk: Provides a silky texture and subtle tropical sweetness; canned milk keeps the sauce creamy.
• Fresh Lime Juice: Brightens flavors with a zesty kick—always use fresh for the best tang.
• Soy Sauce or Fish Sauce: Adds essential umami depth; pick fish sauce for a more traditional Thai flavor.
• Dark Brown Sugar: Balances sour and salty notes with its molasses richness—dark sugar is better for complexity.
• Ground Ginger & Fresh Garlic: Spice and aromatic warmth, giving the sauce a fragrant backbone.
• Crushed Red Pepper Flakes: Don’t skip—adds a gentle heat that’s easy to adjust to your taste.
• Boneless, Skinless Chicken Thighs: Juicier and more forgiving than breast meat, perfect for skewering and quick cooking.

Before You Start

Before jumping into this Thai Peanut Chicken Skewers Recipe, take a few moments to gather and prep all your ingredients—mise en place makes a world of difference here. Chop the chicken into even, bite-sized chunks so they cook uniformly. Whisking the sauce until perfectly smooth ensures it coats the chicken beautifully. And don’t forget to soak your wooden skewers if using, to prevent burning.

How to Make Thai Peanut Chicken Skewers Recipe

1. Whisk the Peanut Sauce: Combine creamy peanut butter, full-fat coconut milk, fresh lime juice, soy or fish sauce, dark brown sugar, ground ginger, minced garlic, and crushed red pepper flakes in a medium bowl. Whisk vigorously until smooth and glossy. This sauce is your flavor powerhouse, so getting a velvety texture here ensures the chicken is deeply coated.
2. Reserve & Chill Sauce: Scoop 1 cup of the sauce into a covered bowl and refrigerate; this will be your dipping sauce. The remaining ½ to 1 cup becomes the marinade, so save it to pour over the chicken—this locks in moisture and flavor.
3. Marinate the Chicken: Toss the chicken chunks gently in the leftover peanut sauce until every piece is slick with that fragrant, nutty goodness. Cover and refrigerate for at least 1 hour or up to 8 hours. I find that marinating longer deepens the flavor, but even a quick hour works wonders.
4. Prepare Skewers and Pan: If using skewers, thread the marinated chicken evenly, leaving small gaps so heat circulates. Otherwise, arrange pieces on a wire rack over a baking sheet for even cooking.
🎯
Cook Like a Pro
Internal temperature is your best friend here—aim for 160°F in the chicken to be juicy yet fully cooked. Don’t rush flipping: let the surface caramelize slightly before turning to get those beautifully crisp edges. Bringing the reserved sauce to room temperature before serving keeps it creamy and luscious for dipping.
5. Cook the Chicken:
   • Broiling: Preheat broiler to high. Place the chicken under the broiler about 6 inches from the heat source. Cook for about 6 minutes or until the internal temperature reads 160°F. Watch closely—broilers can burn sugars quickly, so aim for a lightly charred but not scorched exterior.
   • Grilling: Preheat grill to medium-high (375°–450°F). Lightly oil grates if desired. Grill chicken skewers over indirect heat with the lid closed: 6 minutes per side, turning once. It’s done when juices run clear and thermometers read 160°F.
   Once removed from heat, allow chicken to rest for 5 minutes to redistribute juices and settle the flavors. This step delivers tender, juicy results you’ll love.
6. Serve & Garnish: Plate the skewers alongside your choice of fluffy white or nutty brown rice. Add a generous spoonful of the reserved peanut sauce on the side for dipping. Garnish with crunchy peanuts, bright green onions, fresh cilantro, and a squeeze of lime juice. These final touches add fresh aroma and satisfying texture contrasts.

Flavor Variations for Thai Peanut Chicken Skewers Recipe

• Spicy Kick: Add extra crushed red pepper flakes or a drizzle of chili garlic sauce to the peanut marinade for those who crave heat.
• Herbaceous Twist: Mix chopped fresh basil or mint into the peanut sauce right before serving for a refreshing herbal lift.
• Sweet & Tangy: Stir in a splash of pineapple juice to the sauce for tropical sweetness and fruity brightness.
• Crunch Upgrade: Toast chopped cashews instead of peanuts for a richer nut crunch topping.
• Veggie Version: Swap chicken for marinated tofu or grilled chickpeas on skewers for a vegetarian take.
• Peanut-Free Adaptation: Use almond butter and skip peanuts as garnish for a nut-free option with similar creaminess.

Storage, Freezer & Reheat Tips

• Refrigerate: Keep leftover cooked skewers in an airtight container for up to 3 days. The texture stays tender, though the crisp edges soften slightly.
• Freeze: Freeze cooked skewers individually on a tray, then transfer to a zip-top bag. Store up to 2 months. Thaw overnight in the fridge before reheating.
• Reheat: Warm gently under a broiler or in a hot skillet to revive the charred edges without drying the meat. Avoid microwaving to preserve texture.
• Sauce Storage: Store peanut sauce separately in the fridge up to 1 week. Stir well before serving as oils may separate.
• Meal Prep: Marinate chicken ahead (up to 8 hours) and cook fresh for best flavor and texture.

Thai Peanut Chicken Skewers Recipe FAQs

• Can I use chicken breasts instead of thighs? Yes, but thighs stay juicier and more forgiving. If using breasts, marinate less time to avoid drying out.
• What if I don’t have coconut milk? Whole milk or unsweetened almond milk can work, but coconut milk adds essential creaminess and a subtle sweetness.
• Can I make the peanut sauce ahead? Absolutely! The sauce keeps well refrigerated for up to a week. Bring it to room temp or warm slightly before serving.
• Do I have to use skewers? No, you can broil or grill pieces loosely arranged on a rack; skewers just make serving and flipping easier.
• How spicy is this recipe? Mild with a gentle heat from red pepper flakes. Adjust the amount to make it as mild or spicy as you like.

Print