Description
These Thai Peanut Chicken Skewers are the perfect blend of savory and spicy, featuring tender chicken thighs enveloped in a rich, nutty peanut sauce. The dish balances the bold flavors of lime, garlic, and ginger with the creaminess of coconut milk, making each bite irresistibly juicy and flavorful.
Ingredients
2 pounds boneless, skinless chicken thighs, cut into bite-sized chunks
½ cup creamy peanut butter
1 cup full-fat coconut milk, well-stirred
2 tablespoons fresh lime juice
2 tablespoons soy sauce or fish sauce
1 ½ tablespoons packed dark brown sugar
1 teaspoon ground ginger
3 cloves garlic, minced
½ teaspoon crushed red pepper flakes, more to taste
Instructions
In a medium bowl, combine peanut butter, coconut milk, lime juice, soy sauce, brown sugar, ginger, garlic, and red pepper flakes. Whisk until smooth.
Transfer 1 cup of the sauce to a small bowl, cover, and refrigerate to serve later.
Place chicken in a large baking dish, pour the remaining sauce over, and toss to coat. Cover and marinate in the refrigerator for at least 1 hour, up to 8 hours.
If using skewers, thread the marinated chicken onto soaked skewers. Place on a greased baking sheet. If not using skewers, place chicken on a wire rack over a baking sheet.
To broil: Preheat broiler on high and broil chicken for 6 minutes or until it reaches an internal temperature of 160°F.
To grill: Preheat grill to medium-high (375° to 450°F), grill skewers over indirect heat for 6 to 16 minutes, turning once, until chicken reaches 160°F internally.
Let chicken rest for 5 minutes before serving with the chilled peanut sauce.
- Prep Time: 15 minutes
- Marinate Time: 1 hour
- Cook Time: 10 minutes
Nutrition
- Calories: 576