Lively Thai Peanut Chicken Skewers

This Thai peanut chicken delivers tender flavorful chicken thighs coated in a creamy nutty sauce with just the right kick of heat and tang from lime. Whether piled onto skewers for grilling or broiled in the oven its a crowd-pleasing dish perfect over rice or solo as a tasty protein. It is a go-to for busy nights and instantly brings excitement to dinner.

My first try was a huge hit at a summer cookout everyone kept going back for more. Now it is my secret weapon whenever I need an easy dish that still wows guests.

Ingredients

• Creamy peanut butter: gives the sauce its signature flavor and creamy body opt for a good quality brand with just peanuts and salt for the purest taste
• Full fat unsweetened coconut milk: adds creaminess and a subtle sweetness choose canned and shake it up before opening for best texture
• Fresh lime juice: brightens the sauce and balances the richness get a juicy lime and roll it on the counter to release more juice
• Soy sauce or fish sauce: adds salt and umami go for low sodium if you prefer or tamari for gluten free
• Packed dark brown sugar: brings caramel notes and depth darker varieties really shine here
• Ground ginger: gives gentle warmth while fresh garlic brings sharpness and freshness buy plump firm garlic bulbs
• Crushed red pepper flakes: offer a mellow heat adjust to taste
• Boneless skinless chicken thighs: stay tender and soak up all the marinade select thighs with even thickness for best cooking
• For garnish and serving: try whole or chopped peanuts for crunch green onions and cilantro for freshness and lime wedges for extra pop

Step-by-Step Instructions

Make the Peanut Sauce:

Whisk together peanut butter coconut milk fresh lime juice soy sauce or fish sauce brown sugar ground ginger garlic and crushed red pepper flakes in a medium bowl until very smooth and fully combined

Reserve and Chill Sauce for Serving:

Transfer one cup of the peanut sauce to a small bowl cover tightly and refrigerate to chill while you prepare and cook the chicken

Marinate the Chicken:

Place chicken thigh chunks in a large baking dish pour the remaining peanut sauce over the top and toss until every piece is well coated cover with plastic wrap and refrigerate for at least one hour and up to eight hours so the flavors can soak in stir once halfway through for best results

Thread the Chicken on Skewers or Prepare for Broiling:

After marinating thread the chicken onto metal or soaked wooden skewers for grilling or broiling or place directly on a wire rack set over a baking sheet if skipping the skewers

Cook the Chicken:

If broiling preheat broiler to high and place chicken under the heat source cook for about six minutes until the pieces reach one hundred sixty degrees inside then let rest for five minutes. If grilling preheat grill to medium high brush with oil for nonstick grill chicken skewers for six minutes then flip and grill for another six to ten until fully cooked and the pieces release easily from the grill

Serve:

After resting transfer chicken to serving plates alongside cooked rice drizzle with chilled peanut sauce and garnish with peanuts green onions cilantro and a squeeze of lime

Highlight

The deep flavor from good coconut milk always reminds me of travels in Thailand where this dish is on every street corner. I always add a handful of peanuts on top for crunch because my daughter loves the extra texture.

Storage Tips

Keep leftovers sealed in the refrigerator for up to four days. The peanut sauce tastes even better after a night mellowing out. If freezing store the cooked chicken and sauce separately for up to two months. Reheat chicken gently so it stays juicy and give the chilled sauce a good stir or brief warm-up to bring it back to ideal consistency.

Ingredient Substitutions

If you have peanut allergies swap in cashew or almond butter for a slightly different but equally delicious twist. Coconut aminos is a great soy free alternative. For sugar free diets use your favorite brown sugar substitute or a touch of honey if not strictly paleo. Chicken breast works in a pinch but may cook faster than thighs so watch closely for doneness.

Serving Suggestions

Pile the chicken and rice on platters for a family style meal or thread onto skewers for easy party appetizers. Leftover peanut sauce makes an incredible dip for steamed broccoli or roasted sweet potatoes. For a lighter meal skip the rice and serve with crunchy lettuce wraps or a fresh cucumber salad.

Cultural Context

Thai peanut chicken draws inspiration from classic recipes like satay across Southeast Asia where street vendors use rich marinades and nutty sauces to transform simple chicken into a feast. The limey creamy sauce balances the salt heat and sweetness so beautifully that one bite brings you right to the bustle of a Thai market.

Recipe FAQs

→ What keeps chicken juicy on the grill?

Soak the chicken in the marinade as suggested, so it stays moist. Stick to medium-high heat while cooking and don’t walk away so you don’t overdo it. Give it a short rest before digging in to keep it juicy.

→ Is peanut butter required for the sauce?

Nope, swap in almond or cashew butter if you’ve got allergies or need a paleo tweak. Taste and tweak the other flavors to match.

→ What are good sides for Thai Peanut Chicken?

You can go classic with jasmine or brown rice. If you want more veggie color, serve it with stir-fried veggies or even a scoop of quinoa.

→ Are skewers a must for this?

Not at all. Skewers make grilling and serving look fun but you can put the chicken on a baking rack to broil or bake if that’s easier for you.

→ How much heat is in the peanut sauce?

You’re in control—add more or less crushed red pepper flakes to your taste, and throw some extra on the table if your friends love spicy stuff.

→ Can you make this ahead?

Definitely. Marinate your chicken and prep the sauce up to 8 hours early. Cook right before you eat for best taste and texture.