Description
These Grilled Thai Chicken Skewers are packed with vibrant flavors from a tangy marinade featuring soy sauce, fish sauce, lime juice, garlic, ginger, and chili paste. Perfectly grilled to juicy tenderness, they’re served with a creamy, spicy peanut sauce that complements the chicken beautifully. A quick and easy recipe ideal for a flavorful weeknight dinner or an impressive backyard barbecue dish.
Ingredients
Scale
For the Chicken Skewers
- 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
- ¼ cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 2 teaspoons garlic, minced
- 1 teaspoon ginger, minced
- 1 teaspoon chili paste (adjust for spice preference)
- 2 tablespoons vegetable oil
- Fresh cilantro, for garnish
- Wooden or metal skewers (if using wooden, soak in water for 30 minutes)
For the Peanut Sauce
- â…“ cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1-2 teaspoons chili paste or sriracha (adjust for spice preference)
- Water, as needed for thinning
Instructions
- Prepare Marinade: In a large bowl, combine the soy sauce, brown sugar, fish sauce, lime juice, minced garlic, minced ginger, and chili paste. Stir until the sugar dissolves and the mixture is well blended.
- Marinate Chicken: Add the chicken pieces to the marinade, making sure each piece is fully coated. Cover the bowl and refrigerate for at least 30 minutes or up to 2 hours to allow the flavors to infuse.
- Make Peanut Sauce: In a separate bowl, whisk together creamy peanut butter, soy sauce, honey, lime juice, and chili paste or sriracha. Gradually add water, a tablespoon at a time, until the sauce reaches your desired consistency. Set aside.
- Preheat Grill: Heat your grill to medium-high heat. If using a grill pan, lightly grease it with vegetable oil and place it over medium heat to get hot.
- Assemble Skewers: Thread the marinated chicken pieces onto the skewers, leaving a little space between each piece for even cooking and heat circulation.
- Grill Chicken: Place the skewers on the preheated grill or grill pan. Cook for 10 to 12 minutes, turning occasionally to ensure the chicken cooks evenly and develops flavorful grill marks.
- Check Doneness: Use a meat thermometer to check that the chicken has reached an internal temperature of 165°F (74°C) to ensure it is fully cooked and safe to eat.
- Serve Skewers: Remove the chicken skewers from the grill and let them rest for a few minutes. Drizzle generously with the prepared peanut sauce and garnish with fresh cilantro before serving.
Notes
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.
- Adjust chili paste quantity to make the dish more or less spicy based on your preference.
- Serve with steamed jasmine rice or a crunchy cucumber salad for a complete meal.
- The peanut sauce can be prepared in advance and stored in the refrigerator for up to 3 days.
- Make sure to rest the chicken after grilling to keep it juicy.
