Name: Thai Grilled Chicken Skewers with Coconut Peanut Sauce Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Thai-Inspired
Ingredients: 1 1/2 lbs boneless, skinless chicken thighs or breasts (cut into 1-inch cubes); 2 tbsp soy sauce; 2 tbsp fish sauce; 1 tbsp brown sugar; 1 tbsp lime juice; 1 tbsp vegetable oil; 2 cloves garlic (minced); 1 tsp grated fresh ginger; wooden skewers (soaked in water for 30 minutes); 1/2 cup creamy peanut butter; 1/2 cup coconut milk (full fat); 1 tbsp soy sauce; 1 tbsp lime juice; 1 tbsp brown sugar or honey; 1 tsp red curry paste (or sriracha for heat); water as needed to thin

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If you’re looking to bring the zesty, aromatic flavors of Thai street food right to your own table, these Thai Grilled Chicken Skewers with Coconut Peanut Sauce will absolutely light up your next meal! This dish pairs tender, marinated chicken with a creamy, luscious coconut peanut sauce that’s got just the right amount of sweet, salty, tangy, and a little bit of heat. It’s the kind of recipe that feels special enough for parties, but is simple enough to whip together any night you’re craving big flavor with minimal fuss. If you love meals that encourage everyone to get a little saucy and eat with their hands, you’re about to find your new go-to favorite in Thai Grilled Chicken Skewers with Coconut Peanut Sauce.

Thai Grilled Chicken Skewers with Coconut Peanut Sauce Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about Thai Grilled Chicken Skewers with Coconut Peanut Sauce is how a handful of pantry staples and fresh ingredients combine to deliver such an explosion of flavor. Each ingredient plays a starring role, and with just a little prep, you’ll soon see (and taste!) why this dish is such a crowd-pleaser.

Chicken Thighs or Breasts: Opt for boneless, skinless pieces—thighs bring extra juiciness, but breasts work beautifully too.
Soy Sauce: Adds deep umami and essential seasoning to both the marinade and sauce.
Fish Sauce: The secret to irresistible savory depth—don’t skip it!
Brown Sugar: Balances the salty and sour notes with a touch of sweetness.
Lime Juice: Fresh and tangy, it brightens both the marinade and sauce.
Vegetable Oil: Helps the chicken stay moist and prevents sticking on the grill.
Garlic: Brings a gentle, aromatic kick—minced for big flavor in every bite.
Fresh Ginger: Adds a subtle heat and signature fragrant zing.
Wooden Skewers: Make sure to soak them so they don’t burn during grilling.
Creamy Peanut Butter: Creates a silky sauce with nutty richness.
Coconut Milk (full fat): Gives the peanut sauce luxurious body and that unmistakable tropical note.
Red Curry Paste (or Sriracha): For just the right amount of spice—adjust to your preferred heat level.
Water: Optional, to thin the sauce to your ideal dipping or drizzling consistency.
Chopped Peanuts, Cilantro, Lime Wedges: Not just pretty—these garnishes bring freshness, crunch, and even more flavor.

How to Make Thai Grilled Chicken Skewers with Coconut Peanut Sauce

Step 1: Marinate the Chicken

Start by whisking up a simple marinade in a large bowl: soy sauce, fish sauce, brown sugar, fresh lime juice, vegetable oil, minced garlic, and grated ginger. Once the mixture smells punchy and fragrant, gently toss in the cubed chicken until each piece is evenly coated. Let the magic happen as it marinates for at least 30 minutes (or, for even more flavor, pop it in the fridge for up to 8 hours). This step infuses the chicken with classic Thai flavors that’ll come through in every bite.

Step 2: Skewer the Chicken

Gather your wooden skewers—already soaked in water to prevent burning—and thread on the chicken cubes. Pack the pieces snug but not too tight, and don’t worry about perfection! This step makes for even grilling and those crave-worthy char marks that everyone loves in Thai Grilled Chicken Skewers with Coconut Peanut Sauce.

Step 3: Grill to Perfection

Heat your grill or grill pan to medium-high. Place the skewers on the grill and let them sizzle for 4 to 5 minutes per side, turning once you see those caramelized, slightly charred edges. The chicken is ready when it reaches an internal temperature of 165°F (74°C) and has turns golden with delicious grill marks.

Step 4: Make the Coconut Peanut Sauce

While the chicken is grilling, whip up the star of this dish—the coconut peanut sauce! In a small saucepan over medium-low heat, whisk together peanut butter, coconut milk, soy sauce, lime juice, brown sugar, and a spoonful of red curry paste (or sriracha for a spicy kick). Warm until the mixture is smooth, silky, and pourable. If you want it thinner, add a splash of water until it’s just right for drizzling and dipping.

Step 5: Serve Hot Off the Grill

Once the chicken is juicy and slightly charred, slide the skewers onto a serving platter. Serve them with the coconut peanut sauce on the side or drizzled on top. Finish with a handful of chopped peanuts, fresh cilantro, and some lime wedges for that fresh, irresistible finishing touch that puts Thai Grilled Chicken Skewers with Coconut Peanut Sauce right over the top.

How to Serve Thai Grilled Chicken Skewers with Coconut Peanut Sauce

Garnishes

This dish truly shines when topped with crunch and color: try a generous sprinkle of chopped peanuts for texture, plenty of fresh cilantro for brightness, and lime wedges for a tangy squeeze right before eating. These toppings don’t just look pretty—they round out the flavor profile and bring every bite to life.

Side Dishes

Thai Grilled Chicken Skewers with Coconut Peanut Sauce turn any table into a party, but pairing them with fragrant jasmine rice, a crisp cucumber salad, or even some lightly grilled veggies makes your meal feel even more substantial. The coolness of the salad and the fluffy rice are perfect foils for the warm, savory skewers and rich peanut sauce.

Creative Ways to Present

Give your presentation a street food spin: serve the skewers standing upright in a rice-filled jar or a rustic board lined with banana leaves. For parties, offer little dipping bowls of coconut peanut sauce and mini lime wedges at each place setting, inviting guests to build each bite just the way they like. Thai Grilled Chicken Skewers with Coconut Peanut Sauce aren’t just a meal—they’re an experience!

Make Ahead and Storage

Storing Leftovers

If you wind up with extra skewers or sauce (lucky you!), store cooled chicken in an airtight container in the fridge for up to 3 days. Keep the coconut peanut sauce separate, well covered, so you can add it fresh when you’re ready to eat again. A quick zap in the microwave or a short stint in a hot pan revives the meal perfectly.

Freezing

The marinated raw chicken can be frozen, skewered or not, for up to 2 months—just thaw in the fridge before grilling. While the sauce is best fresh, you can freeze any leftovers in a small airtight container; just whisk well after thawing as it may separate slightly.

Reheating

To reheat chicken skewers, place them in a hot oven (about 350°F) or on a grill pan until heated through—this helps preserve that grilled flavor and keeps the meat tender. Warm the coconut peanut sauce gently in a saucepan or microwave, adding a splash of water or coconut milk to loosen it if needed before serving with your reheated skewers.

FAQs

Can I make Thai Grilled Chicken Skewers with Coconut Peanut Sauce ahead of time?

Absolutely! You can marinate the chicken and prepare the peanut sauce up to a day in advance. Just keep everything refrigerated until you’re ready to grill and serve for the freshest flavor and juiciest chicken.

Can I use chicken breast instead of thighs?

Yes, chicken breasts work well if you prefer a leaner skewer. Just be sure not to overcook them since white meat dries out faster—marinating will help keep breasts tender and flavorful in Thai Grilled Chicken Skewers with Coconut Peanut Sauce.

Is there a nut-free alternative to peanut butter in the sauce?

If you’re cooking for someone with a nut allergy, try using sunflower seed butter instead of peanut butter. It still creates a creamy, slightly nutty sauce that compliments the chicken beautifully without the allergens.

How spicy is the coconut peanut sauce?

The level of heat is totally up to you! Red curry paste adds a gentle spiciness, but you can substitute sriracha or even omit the spice entirely for a milder sauce. Feel free to taste as you go and tailor it to your preferences.

What’s the best way to keep wooden skewers from burning?

Be sure to soak your wooden skewers in water for at least 30 minutes before threading on your chicken. This simple step keeps them from scorching on the grill and ensures your Thai Grilled Chicken Skewers with Coconut Peanut Sauce look as great as they taste.

Final Thoughts

This recipe is one of those dishes that’s guaranteed to disappear fast—Thai Grilled Chicken Skewers with Coconut Peanut Sauce truly delights with every bite. Whether you serve it for weeknight dinners, backyard cookouts, or make-ahead lunches, I hope you’ll love the blend of bright, bold flavors as much as I do. Go on, fire up your grill, gather your friends, and make these skewers the star of your next meal!

Thai Grilled Chicken Skewers with Coconut Peanut Sauce Recipe

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4.6 from 23 reviews

Author: admin
Total Time: 30 minutes (plus marinating)
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Juicy and flavorful Thai grilled chicken skewers served with a creamy coconut peanut sauce. These skewers are marinated in a delicious blend of soy sauce, fish sauce, and Thai spices, then grilled to perfection. The coconut peanut sauce adds a rich and nutty flavor that complements the smoky char from the grill. A perfect dish for a summer barbecue or weeknight dinner.

Ingredients

Scale

For the Chicken Skewers:

1 1/2 lbs boneless, skinless chicken thighs or breasts (cut into 1-inch cubes)
2 tbsp soy sauce
2 tbsp fish sauce
1 tbsp brown sugar
1 tbsp lime juice
1 tbsp vegetable oil
2 cloves garlic (minced)
1 tsp grated fresh ginger
wooden skewers (soaked in water for 30 minutes)

For the Coconut Peanut Sauce:

1/2 cup creamy peanut butter
1/2 cup coconut milk (full fat)
1 tbsp soy sauce
1 tbsp lime juice
1 tbsp brown sugar or honey
1 tsp red curry paste (or sriracha for heat)
water as needed to thin

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Instructions

Marinate the Chicken: In a large bowl, whisk together soy sauce, fish sauce, brown sugar, lime juice, oil, garlic, and ginger. Add chicken pieces and toss to coat. Cover and marinate for at least 30 minutes (or up to 8 hours in the refrigerator).
Skewer the Chicken: Thread marinated chicken onto soaked skewers.
Grill the Chicken: Preheat grill or grill pan to medium-high heat. Grill skewers for 4–5 minutes per side, or until the chicken is charred in spots and cooked through (internal temp 165°F/74°C).
Make the Coconut Peanut Sauce: While the chicken cooks, prepare the coconut peanut sauce. In a small saucepan over medium-low heat, whisk together peanut butter, coconut milk, soy sauce, lime juice, brown sugar, and red curry paste until smooth and warmed through. Add water a tablespoon at a time if needed to thin the sauce to desired consistency.
Serve: Serve chicken skewers hot with a side of the coconut peanut sauce for dipping or drizzling. Garnish with chopped peanuts, cilantro, and lime wedges if desired.