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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
Prep Time 15 minutes
Cook Time 15 minutes
Marinading time 2 hours
Total Time 30 minutes
Servings 4 -6 servings


For the Chicken:

  • 3-4 boneless skinless chicken breasts cut into 1-inch chunks
  • ½ cup coconut milk
  • ¼ 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
  • ½ teaspoon cumin
  • ½ 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
  • cup chunky peanut butter
  • ¼ 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 ¼ cup white vinegar
2 tablespoons sugar
1 cucumber, peeled, seeded, and cut into ¼-inch dice
¼ teaspoon red pepper flakes
¼ 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