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.
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!
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.
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
- 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!
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
- Serving Size: 4-6