Description
Grilled thai chicken skewers come together when you thread marinated chicken onto sticks and char them until the edges blacken beautifully. Your dinner table gets a flavor-packed centerpiece that tastes restaurant-quality but comes straight from your own grill.
Ingredients
Scale
Protein:
- 1 pound chicken breast, cut into cubes
Marinade and Flavoring:
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 2 tablespoons brown sugar
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon sesame oil
Peanut Sauce:
- 1/2 cup peanut butter
- 1/4 cup coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon chili paste
Instructions
- Combine 2 tablespoons soy sauce, 2 tablespoons lime juice, 2 tablespoons brown sugar, 2 minced garlic cloves, 1 teaspoon grated ginger, and 1 tablespoon sesame oil in a bowl, whisking until the sugar dissolves.
- Add your 1 pound of cubed chicken breast to the marinade and refrigerate for at least 30 minutes so the flavors can fully coat each piece.
- Heat your grill to 400°F on medium-high for about 10 minutes until it’s hot and ready.
- Thread your marinated chicken pieces onto 8 skewers, leaving a small gap between each cube for even cooking.
- Place the skewers directly on your grill grates and cook for 10 to 12 minutes at 400°F, turning them every 3 minutes to ensure even browning on all sides.
- While your chicken cooks, heat 1/2 cup peanut butter with 1/4 cup coconut milk in a saucepan over low heat at about 250°F.
- Stir in 1 tablespoon soy sauce, 1 tablespoon lime juice, and 1 teaspoon chili paste if you like a bit of heat, mixing continuously until the sauce reaches a smooth, pourable consistency.
- Transfer your cooked skewers to a serving plate and drizzle the warm peanut sauce across them for serving.
Notes
- Marinate your chicken for at least 30 minutes, but leaving it overnight in the fridge deepens the flavor even more.
- Soak wooden skewers in water for 30 minutes before grilling to prevent them from burning while your chicken cooks.
- Turn your skewers every few minutes so the chicken browns evenly on all sides and cooks through without drying out.
- For a dairy-free version, the peanut sauce works perfectly as-is since coconut milk replaces any cream, making this naturally adaptable for different diets.
- Thin out your peanut sauce with a splash of water if it becomes too thick, since it thickens as it cools.
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Category: Grilled Chicken
- Method: Grilling
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 70 mg