Thai Peanut Chicken Skewers (Print Version)
# Ingredients:
→ Peanut Sauce
01 -
½ cup creamy peanut butter
02 -
1 cup unsweetened, full-fat coconut milk (from can, stirred well)
03 -
2 tablespoons fresh lime juice (approximately 1 medium lime)
04 -
2 tablespoons soy sauce or fish sauce
05 -
1 ½ packed tablespoons dark brown sugar
06 -
1 teaspoon ground ginger
07 -
1 tablespoon minced fresh garlic (approximately 3 large cloves)
08 -
½ teaspoon crushed red pepper flakes (plus more to taste)
→ Chicken
09 -
2 pounds boneless, skinless chicken thighs (cut into bite-sized chunks)
→ Serving Suggestions (Optional)
10 -
Cooked white or brown rice
11 -
1 cup prepared peanut sauce
12 -
Lime wedges (for garnish)
13 -
Whole or chopped peanuts (for garnish)
14 -
Chopped green onions (for garnish)
15 -
Chopped cilantro (for garnish)
# Instructions:
01 -
Whisk together ½ cup creamy peanut butter, 1 cup unsweetened, full-fat coconut milk, 2 tablespoons fresh lime juice, 2 tablespoons soy sauce, 1 ½ packed tablespoons dark brown sugar, 1 teaspoon ground ginger, 1 tablespoon minced fresh garlic, and ½ teaspoon crushed red pepper flakes in a medium bowl until fully combined.
02 -
Transfer 1 cup of prepared peanut sauce to a small bowl. Cover with a lid or plastic wrap and refrigerate. Reserve the remaining peanut sauce to marinate the chicken.
03 -
Place bite-sized chicken thigh chunks into a large baking dish. Pour reserved peanut sauce over the chicken and toss to coat. Cover with plastic wrap and chill in the refrigerator for at least 1 hour and up to 8 hours, stirring once during the process.
04 -
Uncover the marinated chicken and thread onto skewers if using. Place skewers on a lightly greased baking sheet, or place chicken pieces on a wire rack fitted over a baking sheet.
05 -
Preheat broiler to high. Place chicken under the broiler and cook for 6 minutes, or until the internal temperature reaches 160° Fahrenheit. Let rest for 5 minutes before serving.
06 -
Preheat the grill to medium-high heat, approximately 375° to 450° Fahrenheit. Lightly coat the grill grates with cooking spray. Place chicken skewers over indirect heat and close the grill lid. Cook for 6 minutes per side or until chicken reaches an internal temperature of 160° Fahrenheit. Let rest for 5 minutes before serving.
07 -
Transfer rested chicken to serving plates. Serve with cooked white or brown rice, reserved peanut sauce, and lime wedges. Optionally, garnish with whole or chopped peanuts, chopped green onions, and chopped cilantro.
# Notes:
01 -
To make skewers easier to serve, divide onto individual plates or present on a serving platter for self-serve.
02 -
Ensure wooden skewers are soaked in water for 30 minutes if using to prevent burning.