Thai Peanut Chicken Skewers Recipe
This Thai Peanut Chicken recipe features tender chicken thighs marinated in a flavorful peanut sauce made with creamy peanut butter, coconut milk, lime, soy sauce, and spices. The chicken is marinated, then either broiled or grilled to perfection, creating a deliciously savory and slightly spicy dish perfect for lunch. Served with rice and garnished with peanuts, green onions, and cilantro, this dish offers vibrant Thai-inspired flavors in a simple, easy-to-make meal.
- Prep Time: 15 minutes (plus 1 to 8 hours marinating time)
- Cook Time: 6-12 minutes depending on cooking method
- Total Time: 1 hour 21 minutes to 8 hours 27 minutes including marinating
- Yield: 6 servings
- Category: Lunch
- Method: Broiling (primary) or Grilling (alternative)
- Cuisine: Thai
Ingredients
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 (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
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
- 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 or fish sauce, 1 ½ tablespoons dark brown sugar, 1 teaspoon ground ginger, 1 tablespoon minced garlic, and ½ teaspoon crushed red pepper flakes. Whisk vigorously until the sauce is smooth and fully combined. Transfer 1 cup of this sauce to a small bowl, cover, and refrigerate to serve with the finished dish. Save the remaining sauce (about ½ to 1 cup) to marinate the chicken.
- Marinate the Chicken: Place 2 pounds of chicken thigh chunks into a baking dish. Pour the reserved peanut sauce marinade over the chicken and toss or stir to coat all pieces evenly. Cover the dish with plastic wrap and refrigerate for at least 1 hour, up to 8 hours. Stir or toss the chicken once during marination to redistribute the sauce.
- Prepare to Cook the Chicken: Remove the marinated chicken from the refrigerator. If using skewers, thread the chicken pieces onto them. Place the chicken on a lightly greased baking sheet. Alternatively, place a wire rack on the baking sheet and arrange the chicken pieces on top of the rack.
- Broil the Chicken: Preheat the broiler to high. When hot, place the baking sheet with chicken under the broiler. Broil for about 6 minutes or until the chicken reaches an internal temperature of 160°F. While the chicken cooks, take out the refrigerated peanut sauce and allow it to come to room temperature. Once cooked, remove chicken from heat and let it rest for 5 minutes before serving.
- Grill the Chicken (Alternative Method): Preheat grill to medium-high (375°F to 450°F). Lightly spray grill grates with cooking spray if desired. Place chicken skewers over indirect heat, close the lid, and grill for 6 minutes. Flip and grill another 6 to 10 minutes until the internal temperature reaches 160°F and the chicken releases easily from the grill grates. Remove skewers and let rest 5 minutes.
- Serve the Peanut Chicken: After resting, transfer chicken to serving plates. Serve with cooked white or brown rice and 1 cup of prepared peanut sauce. Garnish with lime wedges, and optionally add chopped or whole peanuts, chopped green onions, and cilantro for extra flavor and crunch.
Notes
- Use dark brown sugar for a richer flavor, but light brown sugar can be used as a substitute.
- The peanut sauce can be made ahead and refrigerated; bring to room temperature before serving.
- Chicken thighs are preferred for juiciness and flavor; skinless, boneless make it easy to eat.
- Adjust crushed red pepper flakes to control spiciness.
- If not using skewers, use a wire rack to ensure even cooking and prevent sticking during broiling.
- Internal temperature of chicken should reach 160°F for safe consumption.
Find it online: https://forkvista.com/thai-peanut-chicken-skewers-recipe/
