Grilled Thai Chicken Skewers with Peanut Sauce
Tender chicken pieces marinated in aromatic Thai spices and grilled to smoky perfection, served with a creamy peanut dipping sauce. Perfect for spring barbecues and outdoor entertaining.
Ingredients
- 600g boneless skinless chicken thighs, cut into 2cm cubes
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon honey
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 tablespoon lime juice
- 4 tablespoons smooth peanut butter
- 120ml coconut milk
- 1 tablespoon sriracha sauce
- 1 tablespoon brown sugar
- Fresh coriander leaves, for garnish
- 1 lime, cut into wedges
- 8 wooden or metal skewers
Instructions
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.
In a large bowl, combine soy sauce, fish sauce, honey, 1 tablespoon vegetable oil, garlic, ginger, ground coriander, cumin and lime juice to create the marinade.
Add the chicken cubes to the marinade, toss to coat evenly, cover and refrigerate for at least 20 minutes or up to 4 hours.
Prepare the peanut sauce by whisking together peanut butter, coconut milk, sriracha, brown sugar and 1 tablespoon soy sauce in a small saucepan over low heat until smooth. Set aside.
Preheat your barbecue grill to medium-high heat, approximately 200°C. Brush grates with remaining vegetable oil.
Thread the marinated chicken pieces onto the skewers, leaving small gaps between each piece for even cooking.
Grill the skewers for 4-5 minutes per side, turning occasionally, until the chicken is charred and cooked through, reaching an internal temperature of 75°C when tested with a meat thermometer.
Remove skewers from the grill and let rest for 2-3 minutes.
Serve the grilled chicken skewers with the warm peanut sauce on the side, garnished with fresh coriander and lime wedges.
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