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Thai Peanut Chicken Skewers Recipe

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This Thai Peanut Chicken recipe features tender, marinated chicken thighs coated in a rich and creamy peanut sauce, combining coconut milk, lime, and ginger for authentic Southeast Asian flavors. Perfect for a satisfying lunch, the chicken can be broiled or grilled and is served with optional rice and fresh garnishes for a wholesome and flavorful meal.

Ingredients

For the Peanut Sauce

  • ½ cup creamy peanut butter
  • 1 cup unsweetened, full-fat coconut milk (from can, not carton; stirred well)
  • 2 tablespoons fresh lime juice (from approximately 1 medium lime)
  • 2 tablespoons soy sauce or fish sauce
  • 1 ½ packed tablespoons brown sugar (dark preferred)
  • 1 teaspoon ground ginger
  • 1 tablespoon minced fresh garlic (approximately 3 large cloves)
  • ½ teaspoon crushed red pepper flakes, plus 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
  • 1 cup prepared peanut sauce made from ingredients listed above
  • Lime wedges to garnish
  • Whole or chopped peanuts to garnish
  • Chopped green onions to garnish
  • Chopped cilantro to garnish

Instructions

  1. Prepare the Peanut Sauce: In a medium bowl, combine ½ cup creamy peanut butter, 1 cup unsweetened full-fat coconut milk, 2 tablespoons fresh lime juice, 2 tablespoons soy sauce or fish sauce, 1 ½ tablespoons packed dark brown sugar, 1 teaspoon ground ginger, 1 tablespoon minced garlic, and ½ teaspoon crushed red pepper flakes. Whisk vigorously until the sauce is fully combined and smooth. Transfer about 1 cup of sauce to a small bowl, cover, and refrigerate; this will be served alongside the chicken. Keep the remaining sauce to use as a marinade.
  2. Marinate the Chicken: Place 2 pounds of bite-sized boneless, skinless chicken thigh pieces into a baking dish. Pour the remaining peanut sauce over the chicken and toss well until all pieces are evenly coated. Cover the dish with plastic wrap and refrigerate for at least 1 hour and up to 8 hours. Stir the chicken once or twice during marination to redistribute flavors.
  3. Preheat Cooking Equipment: For broiling, preheat the broiler to high. For grilling, preheat grill to medium-high heat, about 375° to 450° Fahrenheit, and optionally lightly spray the grates with cooking spray.
  4. Prepare Chicken for Cooking: Remove chicken from the marinade and thread pieces onto skewers if desired. Place skewers on a lightly greased baking sheet for broiling or grill grates for grilling. If not using skewers when broiling, arrange chicken pieces on a wire rack over a baking sheet.
  5. Cook the Chicken: Under the broiler, cook chicken for about 6 minutes or until an internal temperature of 160° Fahrenheit is reached. When grilling, cook chicken skewers over indirect heat for 6 minutes, then flip and grill for an additional 6 to 10 minutes until 160° Fahrenheit internal temperature is achieved and the chicken releases easily from the grates.
  6. Rest the Chicken: Remove chicken from heat and allow to rest for 5 minutes before serving to lock in juices and finish cooking.
  7. Serve the Dish: Transfer rested chicken to serving plates. Serve with cooked white or brown rice, 1 cup of the prepared peanut sauce brought to room temperature, and garnish with lime wedges, whole or chopped peanuts, chopped green onions, and cilantro as desired.

Notes

  • Use dark brown sugar for a richer flavor in the peanut sauce.
  • Adjust crushed red pepper flakes according to your preferred spice level.
  • Ensure coconut milk is from a can for the appropriate creaminess and fat content.
  • The chicken should reach an internal temperature of 160° Fahrenheit for safe consumption.
  • Marinating longer than 8 hours is not recommended as the acidity can break down the chicken texture.
  • Skewers can be soaked in water for 30 minutes prior to grilling to prevent burning.
  • Leftover peanut sauce can be refrigerated for up to 3 days and used as a dip or dressing.

Find it online: https://mealoria.com/thai-peanut-chicken-skewers-recipe/