Grilled Chicken Skewers With Thai Peanut Sauce
I’ll never forget the first time I made these grilled chicken skewers with Thai peanut sauce. It was a sweltering summer evening, and I had friends coming over. I wanted something that felt special but wouldn’t keep me trapped in a hot kitchen. The smell of the peanut sauce simmering on the stove, the sizzle of the chicken hitting the hot grill, and the way the sauce caramelised into sticky, savoury perfection — it was a hit. My kids absolutely devour this every time I make it, and friends always ask me for this recipe after trying it at dinner parties. This isn’t just a recipe; it’s my go-to for a meal that feels like an occasion.
Recipe Overview
- Prep Time: 25 minutes (plus 30 minutes marinating)
- Cook Time: 12 minutes
- Total Time: 1 hour 7 minutes
- Servings: 4 (makes 8 skewers)
- Difficulty: Medium
Why You’ll Love This Grilled Chicken Skewers with Thai Peanut Sauce
- Deep, layered flavour: The marinade tenderises the chicken while the peanut sauce delivers a rich, creamy finish that is savoury, slightly sweet, and tangy all at once.
- Great for entertaining: Skewers are easy to serve and eat, making them ideal for parties, barbecues, or a special family dinner.
- Customisable heat: You control the spice level in the peanut sauce, from a mild warmth to a proper kick.
- Healthier grilling: Cooking on a grill allows fat to drip away, and this recipe uses lean chicken breast, keeping it lighter without sacrificing taste.
- Simple, accessible ingredients: Everything is available at a standard supermarket, no specialist shopping required.
Ingredients You’ll Need
- 600g boneless, skinless chicken breasts, cut into 3cm chunks
- 3 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 1 tbsp lime juice
- 1 tsp brown sugar
- 200ml coconut milk (full-fat)
- 4 tbsp smooth peanut butter
- 1 tbsp soy sauce (for the sauce)
- 1 tbsp lime juice (for the sauce)
- 1 tsp sriracha or chilli garlic sauce (adjust to taste)
- 1 tsp brown sugar (for the sauce)
- Fresh coriander, chopped, for garnish
- Crushed peanuts, for garnish
- 8 wooden or metal skewers (if wooden, soak in water for 30 minutes)
Tip: For the best texture, choose chicken thighs instead of breasts. They stay juicier on the grill and have a richer flavour that pairs beautifully with the peanut sauce.
How to Make Grilled Chicken Skewers with Thai Peanut Sauce
- Prepare the marinade: In a medium bowl, whisk together the 3 tbsp soy sauce, vegetable oil, minced garlic, grated ginger, 1 tbsp lime juice, and 1 tsp brown sugar. The mixture will look thin and smell sharp and aromatic. Add the chicken chunks and toss well to coat. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavour.
- Make the peanut sauce: In a small saucepan over medium-low heat, combine the coconut milk, peanut butter, 1 tbsp soy sauce, 1 tbsp lime juice, sriracha, and 1 tsp brown sugar. Stir constantly with a whisk. The sauce will start thick and clumpy, then smooth out into a glossy, pale caramel colour. When it begins to bubble gently at the edges and the aroma of roasted peanuts fills your kitchen, remove from heat. It should coat the back of a spoon.
- Thread the skewers: Remove the chicken from the fridge. Thread 4-5 pieces onto each skewer, leaving a small gap between pieces for even cooking. The chicken should feel cool to the touch and look glossy from the marinade.
- Preheat the grill: Heat your grill or grill pan to medium-high heat (about 200°C). You should feel a strong heat rising when you hold your hand 15cm above the grates. Lightly oil the grates with a paper towel dipped in vegetable oil to prevent sticking.
- Grill the skewers: Place the skewers on the hot grill. You’ll hear a satisfying sizzle immediately. Cook for 4-5 minutes without moving them, until the bottom is golden-brown with distinct grill marks. Flip using tongs — the chicken should release easily from the grates. Cook the other side for another 4-5 minutes. The chicken should feel firm to the touch and the internal temperature should reach 74°C on a meat thermometer. The exterior will be charred in places and smell smoky and savoury.
- Glaze with sauce: In the last 2 minutes of cooking, use a basting brush to generously coat each skewer with some of the peanut sauce. Let it cook for 1 minute per side, allowing the sauce to caramelise slightly. The sauce will turn a deeper golden colour and become tacky.
- Rest and serve: Remove the skewers from the grill and let them rest on a plate for 3-5 minutes. This allows the juices to redistribute. Garnish with fresh coriander and crushed peanuts. Serve the remaining peanut sauce on the side for dipping.
Tips From My Kitchen
- Soak wooden skewers properly: If using wooden skewers, soak them in water for at least 30 minutes before threading. This prevents them from catching fire on the grill. You’ll know they’re ready when they feel heavy and waterlogged. Metal skewers are a great reusable alternative and heat up, cooking the chicken from the inside.
- Don’t skip the marinade time: The marinade does more than add flavour — the acid from the lime juice and the enzymes in the ginger help tenderise the chicken. Thirty minutes is the minimum; two hours gives you a noticeably more tender and flavourful result. The chicken should look slightly paler and feel a bit softer to the touch after marinating.
- Pat the chicken dry before threading: After marinating, let excess marinade drip off the chicken. Too much liquid on the surface will cause the chicken to steam rather than sear, preventing those beautiful grill marks and a smoky flavour. The pieces should be moist but not dripping.
- Let the chicken come to room temperature: Take the marinated chicken out of the fridge 15 minutes before grilling. Cold chicken straight from the fridge will lower the grill temperature significantly, leading to uneven cooking and a longer cooking time. The chicken should feel cool but not fridge-cold to the touch.
- Use a meat thermometer for confidence: Chicken is done when it reaches an internal temperature of 74°C. Insert the thermometer into the thickest piece on a skewer. If you don’t have one, cut into a piece — the juices should run clear and the meat should be opaque all the way through with no pinkness.
- Double the peanut sauce: The sauce is so good, you’ll want extra for dipping. It keeps well in the fridge for up to a week in an airtight container. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if it thickens too much.
Equipment You’ll Need
- Grill or grill pan
- Meat thermometer
- Tongs
- Basting brush
Common Mistakes to Avoid
- Overcrowding the pan: If you’re using a grill pan indoors, don’t place the skewers too close together. They need space for the heat to circulate and for the moisture to evaporate. Overcrowding causes the chicken to steam, leaving it pale and soggy rather than charred and smoky. Cook in batches if necessary.
- Wrong temperature: Grilling at too low a temperature will dry out the chicken before it develops colour. Too high, and the outside will burn while the inside remains raw. Medium-high heat (about 200°C) is the sweet spot. You should be able to hold your hand 15cm above the grates for 3-4 seconds before it becomes uncomfortable.
- Skipping the rest time: Resting the cooked skewers for a few minutes is not optional. As the chicken rests, the juices that have been forced to the centre by the heat redistribute throughout the meat. Cutting into it immediately will result in dry chicken and a pool of juice on your plate. The skewers should feel warm but not hot to the touch when you serve them.
Delicious Variations to Try
- Spicy Version: Add 1-2 finely chopped red bird’s eye chillies to the marinade and increase the sriracha in the peanut sauce to 2 tbsp. The sauce will have a vibrant orange hue and a lingering heat that builds with each bite.
- Vegetarian/Vegan Option: Substitute the chicken with firm tofu, pressed and cut into 3cm cubes, or with large chunks of halloumi for a vegetarian version. Tofu should be marinated for at least 1 hour. Halloumi needs no marinating — just brush with oil and grill for 2-3 minutes per side until golden-brown and squeaky.
- Different Protein: This recipe works beautifully with beef sirloin or lamb leg, cut into similar-sized chunks. Beef benefits from a slightly longer marinade (up to 4 hours) and should be cooked to medium-rare (about 52°C internal temperature) for the best texture. The peanut sauce complements the richness of red meat wonderfully.
What to Serve With Grilled Chicken Skewers with Thai Peanut Sauce
These skewers are wonderfully versatile. I love serving them with a simple cucumber salad dressed with rice vinegar and a pinch of sugar for a refreshing contrast. For something heartier, try them alongside Crispy Sweet Potato Fries Recipe — the sweetness of the fries is a brilliant match for the savoury peanut sauce. A bowl of steamed jasmine rice or sticky rice is essential for soaking up every last drop of that glorious sauce. For a lighter meal, serve with a green papaya salad or steamed greens.
- Steamed jasmine rice or sticky rice
- Cucumber salad with rice vinegar
- Crispy Oven Roasted Potatoes Side
- Steamed green beans or bok choy
Frequently Asked Questions
Can I make the peanut sauce ahead of time?
Absolutely. The peanut sauce can be made up to three days in advance and stored in an airtight container in the refrigerator. When you’re ready to use it, gently reheat it on the stovetop over low heat, stirring frequently. You may need to add a splash of water or coconut milk to thin it back to a dipping consistency, as it will thicken as it cools.
Can I bake these in the oven instead of grilling?
Yes, you can. Preheat your oven to 220°C (200°C fan) and line a baking tray with foil. Place the skewers on a wire rack set over the tray to allow air circulation. Bake for 12-15 minutes, turning once halfway through, then brush with the peanut sauce and bake for another 2-3 minutes. The chicken won’t have the same smoky char, but it will still be tender and delicious. For extra colour, you can finish them under the grill for 2 minutes.
My peanut sauce is too thick. How can I thin it?
Simply whisk in a little warm water, coconut milk, or even chicken stock, one tablespoon at a time, until you reach your desired consistency. The sauce should be thick enough to coat the back of a spoon but thin enough to drizzle. Remember that the sauce will thicken further as it cools, so it’s better to make it slightly thinner than you think you need when it’s warm.
Can I use crunchy peanut butter instead of smooth?
You can, but it will change the texture of the sauce. Smooth peanut butter creates a silky, cohesive sauce that clings beautifully to the chicken. Crunchy peanut butter will give you little bits of peanut throughout, which some people enjoy for added texture. If using crunchy, you may want to blitz the finished sauce briefly with an immersion blender to break down the larger pieces.
How do I store leftovers and reheat them?
Store leftover skewers and peanut sauce separately in airtight containers in the refrigerator for up to three days. To reheat, place the skewers on a baking tray and warm them in a 180°C oven for 8-10 minutes, or until heated through. The microwave will work in a pinch but can make the chicken tough. Reheat the sauce gently on the stovetop or in the microwave, adding a splash of water to restore its consistency.
Grilled Chicken Skewers with Thai Peanut Sauce
Tender marinated chicken skewers grilled to perfection and glazed with a creamy, spicy Thai peanut sauce. Garnished with fresh coriander and crushed peanuts for a vibrant, flavorful main course.
Ingredients
Method
- Prepare the marinade: In a medium bowl, whisk together the 3 tbsp soy sauce, vegetable oil, minced garlic, grated ginger, 1 tbsp lime juice, and 1 tsp brown sugar. The mixture will look thin and smell sharp and aromatic. Add the chicken chunks and toss well to coat. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavour.
- Make the peanut sauce: In a small saucepan over medium-low heat, combine the coconut milk, peanut butter, 1 tbsp soy sauce, 1 tbsp lime juice, sriracha, and 1 tsp brown sugar. Stir constantly with a whisk. The sauce will start thick and clumpy, then smooth out into a glossy, pale caramel colour. When it begins to bubble gently at the edges and the aroma of roasted peanuts fills your kitchen, remove from heat. It should coat the back of a spoon.
- Thread the skewers: Remove the chicken from the fridge. Thread 4-5 pieces onto each skewer, leaving a small gap between pieces for even cooking. The chicken should feel cool to the touch and look glossy from the marinade.
- Preheat the grill: Heat your grill or grill pan to medium-high heat (about 200°C). You should feel a strong heat rising when you hold your hand 15cm above the grates. Lightly oil the grates with a paper towel dipped in vegetable oil to prevent sticking.
- Grill the skewers: Place the skewers on the hot grill. You'll hear a satisfying sizzle immediately. Cook for 4-5 minutes without moving them, until the bottom is golden-brown with distinct grill marks. Flip using tongs — the chicken should release easily from the grates. Cook the other side for another 4-5 minutes. The chicken should feel firm to the touch and the internal temperature should reach 74°C on a meat thermometer. The exterior will be charred in places and smell smoky and savoury.
- Glaze with sauce: In the last 2 minutes of cooking, use a basting brush to generously coat each skewer with some of the peanut sauce. Let it cook for 1 minute per side, allowing the sauce to caramelise slightly. The sauce will turn a deeper golden colour and become tacky.
- Rest and serve: Remove the skewers from the grill and let them rest on a plate for 3-5 minutes. This allows the juices to redistribute. Garnish with fresh coriander and crushed peanuts. Serve the remaining peanut sauce on the side for dipping.
Notes
If using wooden skewers, soak them in water for 30 minutes before threading to prevent burning. For a gluten-free version, use tamari instead of soy sauce. Marinate the chicken for up to 2 hours for deeper flavor.
I hope these grilled chicken skewers with Thai peanut sauce become a favourite in your home as they have in mine. The combination of smoky, charred chicken and that rich, creamy, moreish peanut sauce is truly something special. If you give them a try, I’d love to hear how you get on. Leave a comment below and let me know what you served them with, or if you tried any of the variations. Happy grilling!
