You know what? I’ve been making these Thai chicken skewers for years now, and they never get old. There’s something magical about chicken marinated in that sweet, tangy, slightly spicy mixture, then tossed on the grill until it gets those gorgeous char marks. My kids call them “the sticks” and honestly, they’d eat them every week if I let them. What I love most is how ridiculously simple they are. Like, we’re talking about throwing everything into a bowl, letting it hang out in the fridge while you catch up on whatever, then grilling them up in less time than it takes to order takeout. The peanut sauce? Don’t even get me started. It’s creamy, it’s got just the right amount of kick, and I always make extra because people practically drink it. These skewers work for pretty much everything. Backyard barbecues, weeknight dinners when you can’t deal with complicated recipes, meal prep for lunches (yes, they’re amazing cold too). I’ve served them at parties where people who “don’t usually like Thai food” went back for thirds. True story. The marinade does all the heavy lifting, so you just sit back and take the credit when everyone asks for the recipe.
Table of Contents
- 1) Key Takeaways
- 2) Easy Thai Chicken Skewers with Peanut Sauce Recipe
- 3) Ingredients for Thai Chicken Skewers with Peanut Sauce
- 4) How to Make Thai Chicken Skewers with Peanut Sauce
- 5) Tips for Making Thai Chicken Skewers with Peanut Sauce
- 6) Making Thai Chicken Skewers with Peanut Sauce Ahead of Time
- 7) Storing Leftover Thai Chicken Skewers with Peanut Sauce
- 8) Try these Main Course next!
- 9) Thai Chicken Skewers with Peanut Sauce
- 10) Nutrition
1) Key Takeaways
- What makes Thai chicken skewers so flavorful?
- Can you make these grilling recipes ahead of time?
- What’s the secret to keeping chicken skewers juicy?
- How do you prevent wooden skewers from burning on the grill?
2) Easy Thai Chicken Skewers with Peanut Sauce Recipe
Listen, I’m gonna level with you. These grilling recipes changed my entire approach to weeknight cooking. We’re talking about tender, juicy chicken that’s been hanging out in the most incredible marinade, then grilled until it gets those beautiful char marks that make everyone think you spent hours in the kitchen. The truth? You didn’t. You just let the marinade do its magic.
What I really love about this Thai chicken skewers recipe is how forgiving it is. Got unexpected guests? These come together fast. Meal prepping for the week? They reheat like a dream. Kids being picky? Hand them a stick and watch the magic happen. I’ve made these at least a hundred times, and they’ve never let me down. Not once.
The peanut sauce is where things get seriously good. It’s creamy, it’s got a little kick, and it brings everything together in this way that makes you want to lick the bowl. My family literally fights over who gets the extra sauce. True story. I started making double batches just to keep the peace at dinner time.
Here at Simply Cooked Recipes, we’re all about making your life easier without sacrificing flavor. These grilled chicken recipes prove you don’t need a fancy culinary degree to make restaurant quality food at home. You just need good ingredients and a willingness to fire up the grill. The marinade does most of the work, so you get to be the hero without breaking a sweat.
Perfect for summer cookouts, random Tuesday nights when you can’t think of what to cook, or impressing your in laws who think you only know how to order takeout. These easy grilling recipes have saved me more times than I can count. The aroma alone will have your neighbors peering over the fence asking what you’re making.
3) Ingredients for Thai Chicken Skewers with Peanut Sauce
Boneless Skinless Chicken Breasts are what we’re using here, and you want to cut them into uniform pieces, about an inch each. This size cooks evenly and stays juicy on the grill. I’ve tried using chicken thighs too, and they work great if you prefer dark meat. Just know that thighs have more fat, so they’ll drip more on the grill.
Soy Sauce is the backbone of our Asian grilled chicken marinade. It brings that salty, umami punch that makes everything taste deeper and more complex. I use regular soy sauce, not the low sodium stuff for this recipe. You need that full flavor to stand up to the grill. If you’re watching your sodium, you could try low sodium, but you might need to add a bit more to get the same depth.
Brown Sugar does double duty here. It adds sweetness to balance the salty soy sauce, and it caramelizes beautifully on the grill. That char you see on good chicken kebabs? That’s the sugar doing its thing. Don’t skip this ingredient thinking you’ll save calories. The flavor just won’t be the same.
Fish Sauce might sound weird if you’ve never used it before, but trust me on this one. It adds this savory, almost meaty depth that you can’t get from anything else. Just a tablespoon transforms the whole marinade. Yes, it smells funky in the bottle. No, your finished chicken won’t taste fishy. Promise.
Lime Juice brings brightness and acidity that cuts through the richness of the marinade. Fresh is way better than bottled here. A fresh lime gives you that zingy flavor that makes the whole dish pop. I always buy extra limes and keep them on hand for squeezing over the finished skewers too.
Garlic and Ginger are the aromatic power couple of this marinade. The garlic brings its sharp, pungent flavor, and the ginger adds this warm, slightly spicy note that screams Thai food. I mince both really fine so they distribute evenly. Pre minced from a jar works in a pinch, but fresh tastes so much better.
Chili Paste gives these barbecue chicken skewers their kick. Start with a teaspoon if you’re not sure about spice levels. You can always add more to the peanut sauce later. I like the kind with garlic in it, but any Asian chili paste will work. Sriracha works too if that’s what you’ve got.
Vegetable Oil helps the marinade coat the chicken and keeps everything from sticking to the grill. I use canola or regular vegetable oil. You don’t need anything fancy here. The oil also helps the chicken brown nicely without drying out.
Creamy Peanut Butter is the star of our sauce. Don’t use the natural kind that separates. You want the regular, creamy stuff that mixes smoothly. It creates this rich, nutty sauce that makes these grilling recipes absolutely irresistible. I’ve tried crunchy peanut butter too, and it works if you like texture in your sauce.
Honey sweetens the peanut sauce and gives it a beautiful glossy finish. It balances out the saltiness and spice perfectly. You could use maple syrup or agave if you prefer, but honey has this floral quality that really complements the peanut butter.
Fresh Cilantro is your finishing touch. I know some people have that genetic thing where cilantro tastes like soap. If that’s you, just skip it or use fresh basil instead. But if you like cilantro, it adds this fresh, herbaceous note that makes the whole dish feel complete.
Wooden or Metal Skewers are what hold everything together. If you’re using wooden ones, soak them in water for at least 30 minutes before threading the chicken. This keeps them from turning into torches on your grill. Metal skewers are reusable and don’t need soaking, but they get really hot, so be careful when flipping.
4) How to Make Thai Chicken Skewers with Peanut Sauce
Step 1. Grab a large bowl and throw in your soy sauce, brown sugar, fish sauce, lime juice, minced garlic, minced ginger, and chili paste. Give it a good whisk until that brown sugar dissolves completely. You want everything mixed up nice and smooth, so those flavors can really get into the chicken.
Step 2. Cut your chicken breasts into chunks, about an inch each. Try to keep them roughly the same size so they cook evenly. Nobody wants some pieces dried out and others still pink in the middle. Toss all the chicken into the marinade and use your hands to make sure every single piece gets coated. Cover the bowl and stick it in the fridge.
Step 3. Let that chicken marinate for at least 30 minutes. If you’ve got more time, let it go for up to 2 hours. The longer it sits, the more flavor soaks in. I’ve done it both ways, and honestly, even 30 minutes makes a huge difference. Just don’t go past 2 hours or the acid from the lime juice starts cooking the chicken weird.
Step 4. Now let’s make that peanut sauce. In another bowl, whisk together the peanut butter, soy sauce, honey, lime juice, and chili paste. It’ll be really thick at first, so add water a little bit at a time. You’re looking for a consistency that drizzles nicely but isn’t watery. Taste it and adjust the spice level if you need to.
Step 5. Fire up your grill to medium high heat. You want it hot enough to get good char marks but not so hot that the outside burns before the inside cooks through. If you’re using wooden skewers and forgot to soak them earlier, do it now. Just run them under water for a few minutes. Better late than never.
Step 6. Thread the marinated chicken onto your skewers. Leave a tiny bit of space between each piece so the heat can circulate and everything cooks evenly. Don’t pack them too tight or the middle pieces will steam instead of getting those gorgeous grill marks we’re after.
Step 7. Place your skewers on the preheated grill. Listen for that satisfying sizzle. Cook for about 10 to 12 minutes total, flipping every few minutes. You want nice char marks on all sides and the chicken cooked all the way through. If you’ve got a meat thermometer, you’re looking for 165°F in the thickest part.
Step 8. Once they’re done, take the skewers off the grill and let them rest for a couple minutes. This lets the juices redistribute so every bite is juicy. Plate them up, drizzle that gorgeous peanut sauce all over the top, and scatter some fresh cilantro on there. Stand back and accept the compliments.
5) Tips for Making Thai Chicken Skewers with Peanut Sauce
Don’t rush the marinade time. I know 30 minutes feels like forever when you’re hungry, but this is where the magic happens. The soy sauce and lime juice break down the chicken fibers just enough to make them tender, and all those flavors really penetrate the meat. If you’re meal prepping, you can actually marinate these the night before. Just don’t go past 24 hours or things get mushy.
Keep your grill clean. Old gunk on the grates will make your chicken stick and tear when you try to flip it. Heat up your grill, then use a wire brush to scrape off any crusty bits from last time. Once it’s clean, oil the grates lightly with a paper towel dipped in vegetable oil. Your chicken will release easily and get those perfect grill marks.
Room temperature chicken cooks more evenly than cold chicken straight from the fridge. Take your marinated chicken out about 15 minutes before you’re ready to grill. This small step makes a big difference in how evenly everything cooks. The outside won’t overcook while you’re waiting for the inside to catch up.
Make extra peanut sauce. Seriously, just double the recipe. You’ll want it for dipping, drizzling, and maybe eating with a spoon when no one’s looking. It keeps in the fridge for about a week and tastes great on all sorts of things. I’ve used leftover sauce on salads, as a sandwich spread, and mixed into noodles.
If your chicken pieces are different sizes, put the bigger ones in the middle of the skewer and smaller ones on the ends. The middle gets more heat, so this helps everything finish cooking at the same time. It’s one of those little tricks that makes a big difference in the final result.
6) Making Thai Chicken Skewers with Peanut Sauce Ahead of Time
These chicken kebabs are perfect for meal prep. You can marinate the chicken up to 24 hours in advance. Just keep it covered in the fridge until you’re ready to grill. The flavors actually get better as they sit, so this works out great for busy schedules. I do this all the time when I know I’ll have a crazy evening ahead.
The peanut sauce can be made 3 or 4 days ahead. Store it in a jar or airtight container in the fridge. It’ll thicken up as it sits, so you might need to thin it out with a little water before serving. Just give it a good stir and add water a teaspoon at a time until you get that nice drizzly consistency back.
You can even thread the chicken onto the skewers a few hours before grilling. Just cover them with plastic wrap and keep them in the fridge. This makes it super easy when guests arrive. You just grab the tray from the fridge and head straight to the grill. No last minute prep stress.
If you want to get really ahead of the game, you can grill these completely and reheat them later. They won’t be quite as good as fresh off the grill, but they’re still pretty tasty. Reheat them in a 350°F oven for about 10 minutes, or throw them on the grill for a few minutes to warm through and crisp up the edges.
7) Storing Leftover Thai Chicken Skewers with Peanut Sauce
Leftover skewers keep well in the fridge for about 3 or 4 days. Pull the chicken off the skewers before storing it. This saves space and makes it easier to reheat just what you need. Pop it in an airtight container and you’re good to go. I like to keep the peanut sauce separate so it doesn’t make the chicken soggy.
When you’re ready to eat leftovers, you’ve got options. You can eat them cold in a salad, which is actually really good. Or warm them up in the microwave for about a minute. The chicken might not be quite as juicy as when it was fresh, but a little drizzle of peanut sauce fixes that right up.
For longer storage, these freeze really well. Wrap them tightly in plastic wrap, then put them in a freezer bag. They’ll keep for about 2 months. When you want to eat them, thaw them in the fridge overnight. Then you can reheat them however you like. Frozen and reheated won’t be quite as tender as fresh, but they’re still way better than takeout.
The peanut sauce also freezes great. Pour it into ice cube trays, freeze it solid, then pop the cubes into a freezer bag. This way you can thaw just what you need. One or two cubes is usually enough for a serving. Just microwave them for 30 seconds and give them a stir.
8) Try these Main Course next!
9) Thai Chicken Skewers with Peanut Sauce
Grilling Recipes: Easy Thai Chicken Skewers with Creamy Peanut Sauce
Ingredients
For the Chicken
- 1 pound boneless, skinless chicken breasts, cut into 1 inch pieces
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon fish sauce
- 1 tablespoon lime juice (fresh is best)
- 2 teaspoons garlic, minced
- 1 teaspoon ginger, minced
- 1 teaspoon chili paste (or more if you’re brave)
- 2 tablespoons vegetable oil
- Fresh cilantro for garnish
- Wooden or metal skewers
For the Peanut Sauce
- 1/3 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon lime juice
- 1 to 2 teaspoons chili paste or sriracha
- Water as needed to thin it out
Instructions
- Mix up your marinade by combining soy sauce, brown sugar, fish sauce, lime juice, garlic, ginger, and chili paste in a large bowl. Give it a good stir until everything’s playing nice together.
- Toss your chicken pieces into the marinade and make sure every piece gets coated. Cover the bowl and stick it in the fridge for at least 30 minutes. If you’ve got time, let it sit for up to 2 hours. The longer it marinates, the better it tastes.
- While the chicken’s doing its thing, make the peanut sauce. Whisk together peanut butter, soy sauce, honey, lime juice, and chili paste in a bowl. Add water bit by bit until you get a nice drizzling consistency. Set it aside and try not to eat it all with a spoon.
- Fire up your grill to medium high heat. If you’re using wooden skewers, soak them in water for 30 minutes first so they don’t turn into charcoal.
- Thread the chicken onto your skewers, leaving a tiny bit of space between each piece. This helps them cook evenly and get nice and crispy.
- Put the skewers on the grill and cook for 10 to 12 minutes, flipping them every few minutes. You want them cooked through with those pretty grill marks we all love.
- Check that the chicken hits 165°F inside (get yourself a meat thermometer, trust me). Once it’s done, take them off the grill and let them rest for a couple minutes.
- Drizzle that gorgeous peanut sauce over the top, throw on some fresh cilantro, and watch them disappear.
10) Nutrition
Serving Size: 1 serving (1/4 of recipe), Calories: 280, Sugar: 8 g, Sodium: 920 mg, Fat: 15 g, Saturated Fat: 3 g, Carbohydrates: 12 g, Fiber: 2 g, Protein: 22 g, Cholesterol: 65 mg
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