Print

Thai Peanut Chicken Skewers with Rich Coconut Peanut Sauce Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 11 reviews

This Thai Peanut Chicken recipe features tender, juicy chicken thighs marinated and cooked in a rich, creamy peanut sauce bursting with vibrant flavors of coconut milk, lime, ginger, and garlic. Perfectly broiled or grilled to juicy perfection, the chicken is delicious served on skewers or alongside steamed rice with garnishes like chopped peanuts, green onions, and cilantro for an authentic taste of Thai-inspired cuisine.

Ingredients

For the Peanut Sauce

  • ½ cup creamy peanut butter
  • 1 cup unsweetened, full-fat coconut milk (from can, not carton; stirred well)
  • 2 tablespoons fresh lime juice (juice from approximately 1 medium lime)
  • 2 tablespoons soy sauce (or fish sauce)
  • 1 ½ packed tablespoons brown sugar (dark preferred)
  • 1 teaspoon ground ginger
  • 1 tablespoon minced fresh garlic (approximately 3 large cloves)
  • ½ teaspoon crushed red pepper flakes (plus more to taste)

For the Chicken

  • 2 pounds boneless, skinless chicken thighs (cut into bite-sized chunks)

Serving Suggestions (Optional)

  • Cooked white or brown rice
  • 1 cup prepared peanut sauce (made from ingredients above)
  • Lime wedges (to garnish)
  • Whole or chopped peanuts (to garnish)
  • Chopped green onions (to garnish)
  • Chopped cilantro (to garnish)

Instructions

  1. Prepare the Peanut Sauce: In a medium bowl, combine 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 brown sugar, 1 teaspoon ground ginger, 1 tablespoon minced fresh garlic, and ½ teaspoon crushed red pepper flakes. Whisk vigorously until all ingredients are fully blended and the sauce is smooth.
  2. Reserve Sauce for Serving and Marinating: Transfer 1 cup of the prepared peanut sauce to a small bowl, cover, and refrigerate for serving later. Reserve the remaining sauce (approximately ½ to 1 cup) to use as the marinade for the chicken.
  3. Marinate the Chicken: Place the bite-sized chicken thigh pieces into a baking dish. Pour the reserved peanut sauce marinade over the chicken and toss until all pieces are evenly coated. Cover with plastic wrap and refrigerate for at least 1 hour and up to 8 hours, stirring or tossing the chicken at least once during the marinating period.
  4. Prepare for Cooking: When ready to cook, remove the chicken from the refrigerator and discard the plastic wrap. Thread the marinated chicken pieces onto skewers if using; alternatively, arrange the chicken pieces on a wire rack fitted over a baking sheet that has been lightly greased.
  5. Broil the Chicken: Preheat the oven broiler to high. Place the baking sheet with chicken under the broiler and cook for about 6 minutes or until the internal temperature reaches 160° Fahrenheit. Meanwhile, bring the reserved sauce for serving to room temperature.
  6. Or Grill the Chicken: Preheat the grill to medium-high heat (375° to 450° Fahrenheit). Lightly spray the grill grates with cooking spray if desired. Place chicken skewers directly on the grill grates over indirect heat, close the lid, and grill for 6 minutes. Flip the chicken and grill for another 6 to 10 minutes until the internal temperature reaches 160° Fahrenheit and the chicken releases easily from the grates.
  7. Rest the Chicken: Remove chicken from broiler or grill once cooked, and allow to rest for 5 minutes to redistribute juices for optimal tenderness.
  8. Serve: Transfer chicken to serving plates. Accompany with cooked white or brown rice, the reserved peanut sauce, lime wedges, and garnish with chopped or whole peanuts, chopped green onions, and chopped cilantro if desired.

Notes

  • Use dark brown sugar for a richer depth of flavor in the peanut sauce, but light brown sugar can be substituted if needed.
  • Ensure to use unsweetened, full-fat coconut milk from a can for the best creamy texture and flavor; carton coconut milk differs in consistency and flavor.
  • Chicken thighs are preferred for their juiciness and ability to stay tender when cooked at high heat.
  • Marinating the chicken for longer (up to 8 hours) deepens the flavor, but do not exceed this time to maintain texture.
  • Use an instant-read meat thermometer to confirm chicken reaches a safe internal temperature of 160° Fahrenheit, letting carryover heat finish cooking.
  • For a spicier kick, increase crushed red pepper flakes to taste.

Find it online: https://yumntasty.com/thai-peanut-chicken-skewers-with-rich-coconut-peanut-sauce-recipe/