These Thai Peanut Chicken Skewers are easy to make and much healthier than getting takeout! The sauce is amazing – you HAVE to try it!
Are you seeing what I’m seeing?
Delicious chicken tenders, conveniently put on skewers for some easy dipping action and then an amazing satay style peanut butter dip to go with it?
Yes? OK, in that case you’re seeing what I’m seeing. Delicious, right?
I hope you’re as big a thai peanut chicken fan as I am because this one. It’s so good you won’t believe your tastebuds!
How to Make Chicken Satay Skewers:
How to Make Thai Peanut Sauce:
To be honest, I’m super lazy when it comes to dips and sauces… Which is why I LIVE for the ones I can just stir together.
So, this is exactly the kind of dip you can stir up in 5 minutes, aka before the kids have pulled out all of their toys while you weren’t watching.
My way of making a satay-style sauce is to basically mix peanut butter and coconut milk with various ingredients to spice things up.
You can use the recipe below as a guide and season to taste. This is the way I’d make it for adults, for the kids I leave out the ginger, fish sauce, chili and cayenne – it still turns out delicious!
NOTE: Recipe updated 08/03/2017 after complaints about it being too salty – you were all so very right, it was terrible, now it should taste a lot better. My apologies!
How Long to Grill Chicken Kabobs:
Chicken kabobs are really quite small, so they cook fast on the grill.
Depending on the thickness of your chicken pieces, it takes 4-8 minutes per side on a hot grill.
It will be about the same time in a grill pan on the stove.
What can I do with leftover peanut sauce?
In case the weirdest thing ever happens and you end up with leftover peanut sauce, you can store it in an airtight container in the fridge for 1-2 days.
To use it up, you can thin it out with water and use it on noodles or use it as a dressing for a Chopped Thai Salad.
Chicken Skewers with Satay Style Peanut Saucemade it? tap the stars to add your rating!
For the Chicken
- 1 pound chicken tenders (threaded onto small skewers)
- Salt, pepper and soy sauce (to taste)
For the Sauce
- ½ cup creamy peanut butter (I used all natural)
- ¼ inch piece fresh ginger (minced)
- ½ tablespoon brown sugar
- 1 garlic clove (minced)
- 1 tablespoon lime juice
- ½ tablespoon fish sauce
- 1 tablespoon soy sauce
- ½ cup coconut milk OR water (or a mix of both)
- fresh chili, cayenne pepper or chili sauce (to taste (optional))
- Season the chicken with salt, pepper and soy sauce. Heat the grill (or a grill pan over medium high heat on the stove). Grill the kabobs until the chicken is done, about 4-8 minutes per side (depending on the thickness of your chicken).
- While the chicken is cooking, whisk all sauce ingredients together in a small bowl. Alternatively for a smoother sauce, place all ingredients in a mini food processor or blend with a stick blender. Add more coconut milk or water if the dipping sauce seems too thick.
- Serve the hot chicken skewers with the peanut dipping sauce.