Print

Thai Peanut Chicken Skewers Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 97 reviews

This Thai Peanut Chicken recipe features tender boneless skinless chicken thighs marinated in a flavorful, creamy peanut sauce made with coconut milk, lime, soy sauce, and aromatic spices. The chicken is then either broiled or grilled to perfection and served with optional rice, garnished with peanuts, green onions, and cilantro for a delicious and satisfying lunch.

Ingredients

For the Peanut Sauce

  • ½ cup creamy peanut butter
  • 1 cup unsweetened, full-fat coconut milk (from can, stirred well)
  • 2 tablespoons fresh lime juice (from approximately 1 medium lime)
  • 2 tablespoons soy sauce or fish sauce
  • 1 ½ packed tablespoons dark brown sugar
  • 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. Make the Peanut Sauce: In a medium bowl, add ½ cup creamy peanut butter, 1 cup unsweetened full-fat coconut milk, 2 tablespoons fresh lime juice, 2 tablespoons soy sauce, 1 ½ packed tablespoons dark brown sugar, 1 teaspoon ground ginger, 1 tablespoon minced fresh garlic, and ½ teaspoon crushed red pepper flakes. Whisk vigorously until fully combined and smooth. Transfer 1 cup of this peanut sauce to a small bowl, cover, and refrigerate to serve later. Save the remaining sauce (about ½ to 1 cup) to marinate the chicken. 15 minutes before serving, remove the refrigerated sauce to bring it to room temperature.
  2. Marinate the Chicken: Place the bite-sized chicken thigh chunks into a baking dish. Pour the remaining prepared peanut sauce over the chicken and toss or stir until the chicken is fully coated. Cover the dish with plastic wrap and refrigerate for at least 1 hour and up to 8 hours. Stir or toss the chicken at least once during marinating for even flavor absorption. When ready, remove from fridge and uncover. If using skewers, thread the chicken pieces onto the skewers. Otherwise, prepare a baking sheet with a wire rack and arrange the chicken pieces on top.
  3. Cook the Chicken by Broiling: Preheat the broiler on high. Once preheated, place the baking sheet with chicken under the broiler. Broil the chicken for about 6 minutes or until the internal temperature reaches 160°F. While the chicken cooks, bring the reserved peanut sauce to room temperature. When done, carefully remove the chicken and let it rest for 5 minutes before serving.
  4. Or Cook the Chicken by Grilling: Preheat your grill to medium-high heat (375°F to 450°F). Optionally spray the grill grate with cooking spray to prevent sticking. Place the chicken skewers over indirect heat and close the lid. Grill for 6 minutes, flip the skewers, and grill for another 6 to 10 minutes until the internal temperature reaches 160°F and the chicken releases easily from the grill grate. Remove the skewers and let the chicken rest for 5 minutes before serving.
  5. Serve the Peanut Chicken: After resting, transfer the chicken to serving plates. Serve it with cooked white or brown rice and the room temperature prepared peanut sauce. Garnish with lime wedges, whole or chopped peanuts, chopped green onions, and chopped cilantro as desired for added flavor and texture.

Notes

  • Use dark brown sugar for a richer flavor in the peanut sauce.
  • Ensure the coconut milk is full-fat and from a can, not carton, for creaminess.
  • Bring the peanut sauce to room temperature before serving for best flavor.
  • Internal temperature of chicken should reach 160°F for safe consumption.
  • If not using skewers, a wire rack on a baking sheet allows even cooking and prevents sticking.
  • Marinating chicken for longer than 8 hours may start to break down the meat texture.

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