Description
These Grilled Thai Chicken Skewers are a flavorful and easy-to-make dish perfect for any occasion. Marinated in a delicious blend of soy sauce, lime, garlic, and chili paste, then grilled to perfection and served with a creamy, tangy peanut sauce. This recipe offers a perfect balance of sweet, spicy, and savory flavors with fresh cilantro garnish for a bright finish.
Ingredients
Scale
Chicken Marinade
- 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
- Wooden or metal skewers (if using wooden, soak in water for 30 minutes)
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
- Fresh cilantro, for garnish
Instructions
- Prepare Marinade: In a large bowl, mix soy sauce, brown sugar, fish sauce, lime juice, garlic, ginger, and chili paste. Stir until well combined to create the marinade base.
- Marinate Chicken: Add the chicken pieces to the marinade, ensuring each piece is coated evenly. Cover and refrigerate for at least 30 minutes or up to 2 hours to allow the flavors to develop.
- Make Peanut Sauce: In a separate bowl, whisk together creamy peanut butter, soy sauce, honey, lime juice, and chili paste. Gradually add water until you achieve your desired sauce consistency. Set aside for serving.
- Preheat Grill: Heat your grill to medium-high heat. If using a grill pan, lightly grease it and heat over medium heat to prepare for cooking the skewers.
- Assemble Skewers: Thread the marinated chicken pieces onto skewers, leaving a small space between each piece to ensure even cooking and good heat circulation.
- Grill Chicken: Place the assembled skewers on the preheated grill. Cook for 10-12 minutes, turning occasionally, until the chicken pieces have cooked through and show nice grill marks.
- Check Doneness: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Serve Skewers: Remove the skewers from the grill and allow the chicken to 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 burning.
- Adjust the amount of chili paste according to your preferred spice level.
- For an extra smoky flavor, cook the chicken over charcoal rather than gas grill.
- Leftover peanut sauce can be stored in an airtight container in the refrigerator for up to one week.
- This recipe can be adapted with vegetables on skewers for a complete meal.
