Thai Chicken Skewers
These easy Thai Chicken Skewers are made with tender chicken, savory marinade, and a creamy peanut sauce. Cooked quickly on the grill which makes them the perfect weeknight dinner or star of a backyard cookout!
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
Calories: 317kcal | Carbohydrates: 12g | Protein: 37g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 154mg | Sodium: 1128mg | Potassium: 757mg | Fiber: 2g | Sugar: 8g | Vitamin A: 163IU | Vitamin C: 6mg | Calcium: 57mg | Iron: 2mg
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