Thai Chicken Skewers with Peanut Sauce! Flavorful, easy and perfect for summer grilling! (Gluten-Free)

Thai Chicken Skewers with Peanut Sauce! Flavorful, easy and perfect for summer grilling! (Gluten-Free)

Of all my favorite foods to eat out, Thai food is definitely my favorite! I love the bold flavors, creamy curries, and fresh garnishes. Sometimes making Thai food at home doesn’t compare to what you get in a good restaurant. I think it’s because ingredients like fresh kaffir lime leaves and Thai basil aren’t things I usually (ever) have sitting around my kitchen. However, these Thai peanut chicken skewers will rival the flavors of any restaurant dish and are made with easy-to-find ingredients.

The chicken is marinated in a flavorful coconut milk mixture. It’s then grilled and topped with the most delicious peanut sauce. Thai peanut sauce has my heart forever. I like serving this with extra sauce, white rice, crushed peanuts, and a quick pickled cucumber salad.

Thai Chicken Skewers with Peanut Sauce! Flavorful, easy and perfect for summer grilling! (Gluten-Free)

I’ve adapted this recipe from this chicken satay recipe that I posted waaayy back. I loved the idea of taking chicken satay and making it a whole meal.

My boys are always fans of anything bite-sized you can eat off a stick. It’s a real crowd-pleaser for both adults and kids alike for summer barbecues!

Thai Chicken Skewers with Peanut Sauce! Flavorful, easy and perfect for summer grilling! (Gluten-Free)

 

5 from 1 vote

Thai Chicken Skewers with Peanut Sauce

Prep Time 15 mins
Cook Time 15 mins
Marinading time 2 hrs
Total Time 30 mins
Servings 4 -6 servings
Thai Chicken Skewers with Peanut Sauce! Flavorful, easy and perfect for summer grilling! (Gluten-Free) 

Ingredients

For the Chicken:

  • 3-4 boneless skinless chicken breasts cut into 1-inch chunks
  • 1/2 cup coconut milk
  • 1/4 cup tamari
  • 2 tablespoons brown sugar or coconut sugar
  • 2 cloves garlic minced
  • 1 teaspoon fresh ginger grated
  • Juice of 1 lime
  • 1 teaspoon coriander
  • 1/2 teaspoon cumin
  • 1/2 teaspoon turmeric

For the Peanut Sauce:

  • 1 tablespoon coconut oil or cooking oil of choice
  • 1 tablespoon Thai red curry paste
  • 1 tablespoon packed brown sugar
  • 2 garlic cloves minced
  • 1 cup coconut milk
  • 1/3 cup chunky peanut butter
  • 1/4 cup peanuts any kind, I used roasted salted, chopped
  • 1 tablespoon lime juice
  • 1 tablespoon fish sauce
  • 1 teaspoon tamari
  • chopped peanuts for serving

Instructions 

  • For the chicken: Whisk all the ingredients for the marinade together. Place the chicken chunks in a bag or swallow dish and pour the marinade over. Stir to combine and refrigerate for at least 2 hours and up to overnight.
  • For the peanut sauce: Heat the coconut oil in small saucepan over medium. Add the curry paste, sugar, and garlic; cook, stirring constantly, until fragrant, about 1 minute. Pour in the coconut milk and bring to a simmer. Whisk in the peanut butter until the mixture is smooth. Remove from heat and stir in peanuts, lime juice, fish sauce, and soy sauce. Cool to room temperature.
  • When you're ready to cook the chicken, thread the chicken tightly onto metal (or soaked wooden) skewers. Preheat a grill or grill pan over medium-high heat. Oil the grill generously. Grill the chicken for 5 minutes per side until cooked through, about 15 minutes total. Remove the chicken from the grill and remove from the skewers into a bowl. Pour about half the sauce on the chicken and toss to coat. Alternatively you can brush the sauce on the chicken skewers, but I like it best in a bowl with extra sauce. Top with chopped peanuts and scallions if desired. Serve with the extra sauce. Enjoy!

Notes

To make a quick cucumber relish: Heat 1/4 cup white vinegar
2 tablespoons sugar
1 cucumber, peeled, seeded, and cut into 1/4-inch dice
1/4 teaspoon red pepper flakes
1/4 cup fresh mint leaves, chopped coarse
1 shallot, minced
1 tablespoon fish sauce
I like serving this with a chopped peanuts, a quick pickled cucumber salad (see note) and white rice. Tamari is simply gluten-free soy sauce. I use the brand Thai Kitchen for the curry paste, which is gluten-free.

Nutrition

Calories: 531kcal | Carbohydrates: 20g | Protein: 29g | Fat: 39g | Saturated Fat: 22g | Cholesterol: 54mg | Sodium: 1461mg | Potassium: 751mg | Fiber: 2g | Sugar: 11g | Vitamin A: 615IU | Vitamin C: 6.5mg | Calcium: 57mg | Iron: 4.6mg
Thai Chicken Skewers with Peanut Sauce! Flavorful, easy and perfect for summer grilling! (Gluten-Free)

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Hi, I’m Erin!

BS Food Science,

MS Nutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

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