Meaningful Eats

Thai Chicken Skewers with Peanut Sauce

Thai Chicken Skewers with Peanut Sauce! Flavorful, easy and perfect for summer grilling! (Gluten-Free) 
Course Main Course
Cuisine Thai
Keyword gluten free chicken skewers, gluten free peanut sauce, gluten free thai chicken skewers, peanut dipping sauce, thai chicken recipe
Prep Time 15 minutes
Cook Time 15 minutes
Marinading time 2 hours
Total Time 30 minutes
Servings 4 -6 servings
Author Erin Collins


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
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.


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