I marinated chicken in ginger, garlic, coconut cream and soy sauce to create Thai Skewers with a small, unexpected twist that I can’t wait to share.
I love throwing together Easy Grilled Thai Chicken Skewers with Peanut Sauce because they taste like I spent hours, but really I barely did anything. I marinate boneless skinless chicken thighs in coconut cream and then grill until edges get that smoky promise.
They are messy in the best way, sometimes the char is uneven, sometimes my timing is off, but the bite always hits right. For me these are perfect for Thai Dinners when friends drop by or when I want dinner that feels special without fuss.
If you like bold, slightly sweet flavors, you will want to try these.
Ingredients
- Chicken thighs: juicy and full of protein, a bit fatty but very tasty.
- Coconut cream: rich source of healthy fats, adds creaminess and mild sweetness.
- Soy sauce: salty umami, adds depth and sodium, low calories.
- Lime juice: bright tartness, vitamin C, cuts richness and wakes flavors up.
- Brown sugar: gives caramelized sweetness, adds carbs, balances salty and sour.
- Peanut butter: creamy protein and healthy fats, makes sauce rich and nutty.
- Garlic and ginger: aromatic, anti inflammatory, add sharp savory and warm spice notes.
- Roasted peanuts and cilantro: crunch and fresh finish, protein, aroma and acidity.
Ingredient Quantities
- 1 1/2 lbs boneless skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup coconut cream or full fat coconut milk
- 3 tbsp soy sauce or tamari
- 1 tbsp fish sauce optional
- 2 tbsp brown sugar or palm sugar
- 2 tbsp lime juice
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/2 tsp black pepper
- 8 to 10 wooden skewers
- 1/2 cup creamy peanut butter
- 1/4 cup coconut milk
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 to 2 tbsp brown sugar or honey
- 1 clove garlic, minced
- 1 tsp grated ginger
- 2 tbsp warm water
- 2 tbsp chopped roasted peanuts
- Fresh cilantro leaves and lime wedges
How to Make this
1. Soak 8 to 10 wooden skewers in water for at least 30 minutes so they won’t burn, then cut 1 1/2 lbs boneless skinless chicken thighs into 1 inch pieces and pat them dry.
2. Make the marinade in a bowl: 1/2 cup coconut cream or full fat coconut milk, 3 tbsp soy sauce or tamari, 1 tbsp fish sauce (optional), 2 tbsp brown or palm sugar, 2 tbsp lime juice, 1 tbsp vegetable oil, 2 cloves garlic minced, 1 tbsp grated fresh ginger, and 1/2 tsp black pepper. Stir until sugar mostly dissolves.
3. For easy basting or safer glaze, scoop out 2 tbsp of the marinade into a separate small bowl before adding the raw chicken. Add the chicken to the rest of the marinade, toss well, cover and refrigerate at least 30 minutes and up to 4 hours. If you want extra flavor, let it go overnight.
4. While the chicken marinates, whisk the peanut sauce: 1/2 cup creamy peanut butter, 1/4 cup coconut milk, 2 tbsp soy sauce, 1 tbsp lime juice, 1 to 2 tbsp brown sugar or honey, 1 clove garlic minced, 1 tsp grated ginger. Add 2 tbsp warm water and whisk to loosen to a dipping consistency. Taste and tweak with more lime or sugar if needed.
5. Thread the marinated chicken onto the soaked skewers, leaving a little space between pieces so they cook evenly.
6. Preheat a grill or grill pan to medium high and oil the grates lightly with vegetable oil. If you kept that 2 tbsp reserved marinade, either boil it for a minute to use as a safe baste, or just brush a little vegetable oil on the chicken while grilling.
7. Grill skewers about 3 to 5 minutes per side, turning once or twice, until you get nice char and the internal temperature reads 165 F. Don’t overcook the thighs, they stay juicier than breast meat.
8. Let the skewers rest 3 to 5 minutes, then sprinkle with 2 tbsp chopped roasted peanuts and fresh cilantro leaves. Serve with the warm or room temperature peanut sauce and lime wedges for squeezing.
Equipment Needed
1. Grill or heavy grill pan for that char and quick cooking
2. Large mixing bowl for the marinade and tossing the chicken
3. Small bowl for the reserved marinade and for whisking the peanut sauce
4. Whisk or fork to blend sauces smooth
5. Measuring cups and spoons for accurate seasoning
6. Chef knife and cutting board to cut the thighs into bite size pieces
7. Tongs to turn the skewers safely while grilling
8. Pastry or silicone brush for oiling or glazing the chicken
9. Instant read meat thermometer so you don’t overcook the thighs
FAQ
Easy Grilled Thai Chicken Skewers (With Peanut Sauce!) Recipe Substitutions and Variations
- Chicken thighs: use boneless skinless chicken breasts (watch cooking time, they dry out faster), extra-firm tofu (press well, grill on oiled grate), or large shrimp (skewers will take way less time).
- Coconut cream / full fat coconut milk: swap for canned regular coconut milk (stir well), plain Greek yogurt (adds tang, thin with a little water), or full fat evaporated milk in a pinch.
- Creamy peanut butter: try almond butter or cashew butter for a milder nut flavor, or sunflower seed butter if you need nut free — taste and maybe add a touch more salt or lime.
- Soy sauce / tamari: use coconut aminos for gluten free and lower sodium, low sodium soy sauce if you want less salt, or thin miso paste with a little water for extra umami.
Pro Tips
1) Marinate longer if you can, it really helps the flavors sink in, but dont leave it so long the lime or acid starts to mush the meat. Overnight is great, but if you’re short on time 30 minutes still works.
2) Soak those wooden skewers well and thread the pieces with a little space between them so they cook evenly. If you have metal skewers use those, and double up skewers per skewer set so the meat doesnt spin when you turn it.
3) Get the grill or pan properly hot and oil the grates so you get quick sear marks without sticking. Use an instant read thermometer and pull the thighs a couple degrees before 165 F since carryover heat will finish them, this keeps them juicier.
4) For the peanut sauce, warm it slightly and add water or extra coconut milk a tablespoon at a time until it reaches a silky dipping texture. Taste and adjust with lime or sugar, and toast the peanuts beforehand for a better crunch and deeper flavor.
Easy Grilled Thai Chicken Skewers (With Peanut Sauce!) Recipe
I marinated chicken in ginger, garlic, coconut cream and soy sauce to create Thai Skewers with a small, unexpected twist that I can't wait to share.
4
servings
764
kcal
Equipment: 1. Grill or heavy grill pan for that char and quick cooking
2. Large mixing bowl for the marinade and tossing the chicken
3. Small bowl for the reserved marinade and for whisking the peanut sauce
4. Whisk or fork to blend sauces smooth
5. Measuring cups and spoons for accurate seasoning
6. Chef knife and cutting board to cut the thighs into bite size pieces
7. Tongs to turn the skewers safely while grilling
8. Pastry or silicone brush for oiling or glazing the chicken
9. Instant read meat thermometer so you don’t overcook the thighs
Ingredients
-
1 1/2 lbs boneless skinless chicken thighs, cut into 1-inch pieces
-
1/2 cup coconut cream or full fat coconut milk
-
3 tbsp soy sauce or tamari
-
1 tbsp fish sauce optional
-
2 tbsp brown sugar or palm sugar
-
2 tbsp lime juice
-
1 tbsp vegetable oil
-
2 cloves garlic, minced
-
1 tbsp fresh ginger, grated
-
1/2 tsp black pepper
-
8 to 10 wooden skewers
-
1/2 cup creamy peanut butter
-
1/4 cup coconut milk
-
2 tbsp soy sauce
-
1 tbsp lime juice
-
1 to 2 tbsp brown sugar or honey
-
1 clove garlic, minced
-
1 tsp grated ginger
-
2 tbsp warm water
-
2 tbsp chopped roasted peanuts
-
Fresh cilantro leaves and lime wedges
Directions
- Soak 8 to 10 wooden skewers in water for at least 30 minutes so they won’t burn, then cut 1 1/2 lbs boneless skinless chicken thighs into 1 inch pieces and pat them dry.
- Make the marinade in a bowl: 1/2 cup coconut cream or full fat coconut milk, 3 tbsp soy sauce or tamari, 1 tbsp fish sauce (optional), 2 tbsp brown or palm sugar, 2 tbsp lime juice, 1 tbsp vegetable oil, 2 cloves garlic minced, 1 tbsp grated fresh ginger, and 1/2 tsp black pepper. Stir until sugar mostly dissolves.
- For easy basting or safer glaze, scoop out 2 tbsp of the marinade into a separate small bowl before adding the raw chicken. Add the chicken to the rest of the marinade, toss well, cover and refrigerate at least 30 minutes and up to 4 hours. If you want extra flavor, let it go overnight.
- While the chicken marinates, whisk the peanut sauce: 1/2 cup creamy peanut butter, 1/4 cup coconut milk, 2 tbsp soy sauce, 1 tbsp lime juice, 1 to 2 tbsp brown sugar or honey, 1 clove garlic minced, 1 tsp grated ginger. Add 2 tbsp warm water and whisk to loosen to a dipping consistency. Taste and tweak with more lime or sugar if needed.
- Thread the marinated chicken onto the soaked skewers, leaving a little space between pieces so they cook evenly.
- Preheat a grill or grill pan to medium high and oil the grates lightly with vegetable oil. If you kept that 2 tbsp reserved marinade, either boil it for a minute to use as a safe baste, or just brush a little vegetable oil on the chicken while grilling.
- Grill skewers about 3 to 5 minutes per side, turning once or twice, until you get nice char and the internal temperature reads 165 F. Don’t overcook the thighs, they stay juicier than breast meat.
- Let the skewers rest 3 to 5 minutes, then sprinkle with 2 tbsp chopped roasted peanuts and fresh cilantro leaves. Serve with the warm or room temperature peanut sauce and lime wedges for squeezing.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 275g
- Total number of serves: 4
- Calories: 764kcal
- Fat: 59g
- Saturated Fat: 20g
- Trans Fat: 0.2g
- Polyunsaturated: 10g
- Monounsaturated: 20g
- Cholesterol: 204mg
- Sodium: 1425mg
- Potassium: 642mg
- Carbohydrates: 18.5g
- Fiber: 3g
- Sugar: 13g
- Protein: 50.5g
- Vitamin A: 200IU
- Vitamin C: 5mg
- Calcium: 120mg
- Iron: 5mg