Quick Look at these Thai Chicken Skewers with Peanut Sauce
- Ready In: 45 minutes
- Makes: 7 skewers
- Main Ingredients: chicken thighs, soy sauce, garlic, peanut butter, cucumbers, and white onion.
- Dietary Info: Dairy-Free and Gluten-Free friendly
- Best For: family dinner (nothing easier than chicken on a stick + dipping sauce) or meal prep for the week ahead (add to an avocado rice bowl).
Share and summarize this recipe:
Why You Need These Chicken Skewers
- Quick chicken marinade to add the BEST flavor and juiciness!
- Chicken on a stick with a dip is always a fun dinner experience.
- Peanut dip that’s a creamy pop of flavor for a traditional compliment to Thai chicken skewers.
- Make extras as meal prep for the week.
Key Ingredients + Substitutions
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Chicken Thighs – for the best flavor use chicken thighs, but chicken breasts would also work. Just me sure to cut them small and keep an eye on their internal temperature (fully cooked at 165°F).
- Soy Sauce – a simple marinade that adds great flavor and juiciness. Swap it out for coconut aminos or tamari to make it gluten-free.
- Peanut Butter – love using a creamy, drippy natural peanut butter (hello Crazy Richards). Option to use other creamy nut butters, if preferred.
How To Make Thai Chicken Skewers
Step 1 – Whisk together the soy sauce, lime zest, and garlic. Add chicken pieces to marinate for 15-30 minutes.
Step 2 – Prepare the marinated cucumbers and whisk together the peanut sauce. Set them aside.
Wooden vs. Metal Skewers
Either can be used, but if you use wooden skewers be sure to soak them in water for 30 minutes before adding the chicken. This will help minimize the burning while on the grill.
Step 3 – Add marinated chicken pieces to skewers and tightly pack them together.
Step 4 – Grill chicken skewers for about 3-4 minutes per side or until their internal temperature reaches 162-165°F.
Pro Tips to the BEST Chicken Skewers
– Pierce each chicken piece right down the middle. Trim off any straggling pieces.
– Pack them tightly down the skewer for even cooking.
– Flip every 3-4 minutes until the internal temperature of the middle pieces reach 162°F. Remove from the heat and let rest for 5-10 minutes to let the internal temp reach 165°F and to let the juices redistribute.
Step 5 – Let the chicken rest for 5 minutes and serve!
Best Ways To Serve Thai Chicken Skewers
The slightly tangy marinated cucumbers are the perfect compliment to the savory chicken skewers. And that creamy peanut dip is a nice sauce to bring all the flavors alive. A sprinkling of sesame seeds is a nice touch and if you need another side dish, throw a vegetable on the grill like our easy grilled broccoli! Some fluffy, basmati rice or sticky rice would also be delicious with this meal!
Grilled Thai Chicken Skewers FAQs
The chicken only needs about 15 minutes to marinate, but feel free to let them marinate for as long as 2 hours.
Yes, metal skewers also work great and they don’t require any soaking (plus, you can reuse them again).
Yes, we have tested this recipe both ways and they both taste delicious.
Other Grilled Chicken Recipes You Might Like
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Equipment
- Wooden Skewers soak in water before using
Ingredients
- ⅔ cup soy sauce, sub coconut aminos
- 1 tablespoon lime zest
- 1 teaspoon garlic, minced
- 2½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
Peanut Dipping Sauce:
- ⅓ cup creamy, drippy peanut butter
- 2 tablespoons + 1 teaspoon real maple syrup
- 2 tablespoons soy sauce, sub coconut aminos
- 3-4 tablespoons water, adjust amount for your desired consistency
Marinated Cucumbers:
- 4 mini cucumbers, cut into ribbons with a vegetable peeler
- ⅓ cup rice vinegar
- ¼ cup white onion, thinly sliced
- 1 tablespoon apple cider vinegar
- ¼ teaspoon kosher salt
Instructions
- Marinate Chicken: In a medium bowl, add ⅔ cup soy sauce, 1 tablespoon lime zest, and 1 teaspoon garlic; whisk together. Add cut-up chicken to the bowl and toss to coat. Place in refrigerator for 15-30 minutes.
- Prep Sauce: In a small bowl, add ⅓ cup creamy, drippy peanut butter, 2 tablespoons + 1 teaspoon real maple syrup, 2 tablespoons soy sauce, and 3 tablespoons water. Whisk to combine. Feel free to add more water, if needed to thin out the sauce. Taste and make any adjustments, as desired.
- Marinate Cucumbers: In another bowl, add the cucumber ribbons, ⅓ cup rice vinegar, onion slices, 1 tablespoon apple cider vinegar, and ¼ teaspoon kosher salt. Toss to coat and set aside.
- Prep Grill: Preheat the gas grill to a medium-high heat and make sure the grill grates are clean.
- Cook Chicken: Take one piece of chicken at a time out of the marinade and pierce it down the middle on a skewer. Continue this process with the remaining chicken pieces, being sure to pack them on each skewer tightly on top of each other. Repeat until all chicken pieces are on a skewer. Place chicken skewers directly on the hot grates and grill on medium high heat, 3-4 minutes per side, or until fully cooked (internal temperature should reach 162℉, use a meat thermometer). Remove carefully from grill. Let meat rest for 5-10 minutes (the internal temp will continue to rise as it rests to a final temp of ~165℉).
- Serve: Enjoy chicken with the sauce for dipping and marinated cucumbers on the side.
Notes
- Gluten-Free: sub soy sauce with coconut aminos or tamari.
- Chicken: highly recommend chicken thighs for the best flavor, but chicken breasts could also be used. They just might require a slightly longer cook time (keep an eye on that internal temp).
- Dip: start with 3 tablespoons of water when making the peanut dip and keep mixing. It takes some time for it to mix in, add more if needed to reach your desired consistency.
- Storage: leftover chicken skewers can be stored in an airtight container in the fridge for 3-4 days. Just store the chicken separate from the dipping sauce for easy reheating.
Nutrition
Originally published on 1/21/19. Retested and new photos added on 8/27/26.
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Thomas Hmielewski says
The marinade keeps these chicken skewers juicy, and the grill adds great smoky char. The almond sauce is the real star here—make a double batch because you’ll find yourself reaching for it again the next day.
Linsi says
Looks delicious. Can you direct me to the recipe for the cucumber and sesame seed ribbons that are in the photo? Thanks!
Erin says
Hi, Linsi! Thank you! I just used a vegetable peeler on some small English cucumbers and sprinkled them with sesame seeds! But let me know if you have any other questions!