Grilled Thai Curry Chicken Skewers with Coconut-Peanut Sauce

5 stars based on 58 votes

Grilled-Thai-Curry-Chicken-Coconut-Peanut-Sauce

This recipe was passed on to me by my dear friend, Kelly Santoro. She found it in the Costco magazine, of all places, but the recipe originally comes from food writer Alice Currah of the blog and book, Savory Sweet Life.  The dish is a crowd pleaser for all ages. It’s the sauce that makes it so good. My 10-year-old son, upon taking a second helping of the broccoli I served alongside, answered my surprised look with, “Mom, this sauce would make anything taste good.” I have to agree: I was tempted to forget the chicken entirely and just have the sauce as soup! 

ingredients

Most of the ingredients for these chicken skewers are pretty straightforward. If you’re not familiar with red curry paste, it’s a delicious blend of lemongrass, Thai ginger, fresh red chilis and fragrant spices. Most large supermarkets carry it in the Asian food section but if you don’t see it, be sure to ask; for whatever reason, my local market does not shelve it near the other Thai ingredients, but rather in a special Thai food display elsewhere in the store. Otherwise, you can always find it at Whole Foods.

pounding-chicken

Begin by pounding the chicken breasts to an even 1/2-inch thickness. This both tenderizes the meat and ensures it cooks evenly.

preparing-marinade

Next, make the marinade by combining the soy sauce, brown sugar, lime zest, vegetable oil, garlic, curry powder, ginger, cardamom and salt in a bowl.

marinade

Cut the chicken into chunks and combine it with the marinade. Cover and let marinate for at least 4 hours or overnight.

combining-chicken-with-marinade

Meanwhile, make the sauce by combining the coconut milk, peanut butter, dark brown sugar, soy sauce and red curry paste in a medium saucepan.

combining-ingredients-for-sauce

Bring the sauce to a boil, then turn the heat down and cook a few minutes more. Finish the sauce with freshly squeezed lime juice.

adding-lime

Once the chicken has marinated, thread the chunks onto skewers.

skewers

Preheat the grill to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, rub the paper towels over the grates until smooth and shiny.

greasing-grill

Grill the chicken about 5 minutes per side, or until cooked through.

chicken-on-grill

Serve with the coconut peanut sauce and enjoy! If you have leftovers, try serving the chicken over a salad — the chilled sauce makes an excellent dressing.

Grilled-Thai-Curry-Chicken-with-Coconut-Peanut-Sauce

Note: I made several changes to the original recipe. For starters, I added a bit of salt and extra garlic to the marinade, and also swapped lime juice for lime zest as I do not like to use acidic ingredients in marinades for boneless skinless chicken breasts (they are so lean, it almost cooks the exterior of the meat and creates a leathery texture). I also pounded the chicken breasts first to tenderize them. To the sauce, I added more red curry paste and lots of fresh lime juice to brighten the flavor — otherwise, it was just too rich for my taste. To see the original recipe, click here.

 

 

Grilled Thai Curry Chicken Skewers with Coconut-Peanut Sauce

Servings: 5
Total Time: 40 Minutes

Ingredients

For the Chicken

  • 1/4 cup soy sauce
  • 3 tablespoons dark brown sugar, packed
  • Zest of one lime
  • 2 tablespoons vegetable oil
  • 3 garlic cloves, minced
  • 1 tablespoon curry powder
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cardamom
  • 1/2 teaspoon salt
  • 2-1/2 - 3 pounds boneless, skinless chicken breasts

For the Coconut-Peanut Sauce

  • 1 (13-oz) can coconut milk (do not use low fat)
  • 1/4 cup peanut butter
  • 1/3 cup dark brown sugar, packed
  • 1-1/2 tablespoons soy sauce
  • 1 tablespoon red curry paste
  • 3 tablespoons fresh lime juice, from 2 limes

For Serving

  • 1 lime, cut into wedges (optional)

Instructions

  1. Pound the chicken breasts to an even 1/2-inch thickness between two pieces of wax or parchment paper. Cut the breasts into 1-1/2" pieces and set aside.
  2. Make the marinade by combining the soy sauce, dark brown sugar, lime zest, vegetable oil, garlic, curry powder, ginger, cardamom and salt in a large bowl. Add the chicken pieces to the bowl and mix until chicken is evenly coated. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 4 hours or overnight.
  3. Make the sauce by whisking together the coconut milk, peanut butter, brown sugar, soy sauce and red curry paste in a medium saucepan. Bring to a simmer, then cook over medium heat, stirring occasionally, for about 3 minutes. Add the fresh lime juice. Set aside.
  4. Preheat the grill to high heat. Meanwhile, thread the chicken pieces onto skewers. Grease the grill. Place the skewers on the grill and cook for about 10 minutes, turning once, or until the chicken is cooked through. Serve the chicken skewers with the Coconut-Peanut Sauce and lime wedges, if desired.

Nutrition Information

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  • Calories: 547
  • Fat: 29 g
  • Saturated fat: 14 g
  • Carbohydrates: 21 g
  • Sugar: 14 g
  • Fiber: 2 g
  • Protein: 52 g
  • Sodium: 1106 mg
  • Cholesterol: 152 mg

Reviews & Comments

  • 5 stars

    We absolutely love this recipe. I’ve had several tapas parties in the last month and every time I serve this people go crazy. The marinade for the chicken is wonderful and the peanut sauce is the bomb. Best peanut sauce I’ve ever had. We served it over the week-end and I’m grilling pork tenderloin tonight and using the leftover peanut sauce on the side.

    - Linda on July 25, 2016 Reply
  • 5 stars

    Would it be ok to freeze leftover chicken and peanut sauce? Love all your recipes!!

    - Maria Van Kessel on July 12, 2016 Reply
    • Hi Maria, Glad you like the recipes! I haven’t frozen this before, but I think it should work.

      - Jenn on July 13, 2016 Reply
  • 5 stars

    Dear Jenn,

    I love your blog and your recipes!

    I am allergic to soy. Unfortunately there are so many recipes I want to make that have soy sauce in them. I have bought the “fake soy sauce” and also had an allergic reaction to that as well. So that’s not an option. In some recipes, I simply omit the soy, in others, I sometimes use oyster sauce or fish sauce. (Hoisin isn’t an option, as it has soy sauce in it).

    What do you think would work well to replace the soy sauce in this curry chicken recipe?

    Do you have any other suggestions for replacing soy sauce in recipes?

    Thanks so much,
    Heidi

    - Heidi on July 3, 2016 Reply
    • Hi Heidi, Fish sauce would work well in this recipe. And here is a recipe for a substitute that I think works well for many recipes that call for soy sauce. Hope that helps!

      - Jenn on July 4, 2016 Reply
  • 5 stars

    Yummm

    - lori coughenour on June 28, 2016 Reply
  • How would you cook this in an oven versus a grill – broil it? Perhaps a pannini grill? Thanks!

    - Ann Rostock on June 12, 2016 Reply
    • Yes Ann, you could broil this in the oven. I would cook it for the same amount of time that the recipe indicates– about 5 minutes per side. Enjoy!

      - Jenn on June 12, 2016 Reply
  • Got your recipe via the Huffpost article… you got a new fan! What a stellar dish! So perfectly yummy and better than any restaurant dish that I’ve had (here in the San Francisco Bay Area). Thanks & can’t wait to try more recipes. ;)

    - Korina on June 5, 2016 Reply
  • How would this taste served cold? I was thinking of making it in advance and bringing it to a party where there won’t be any cooking or warming facilities.

    - Elaine Gormen on May 14, 2016 Reply
    • Hi Elaine, I think you could get away serving this room temperature but not cold. Hope that helps!

      - Jenn on May 14, 2016 Reply
  • 5 stars

    Made this for my son’s birthday party and I couldn’t make it fast enough. My ethnic folks stick with our cultural foods and refuse to adapt so they were skeptical but after they tasted it, there was literally a line for this! I had to lie about how much was left to get ONE piece to eat.

    - Sam on April 28, 2016 Reply
  • 5 stars

    This is about the 5th or 6th recipe from your site that I’ve made in about 8 weeks. Everything has tasted great! This is definitely a keeper. I made a few adjustments just based upon taste from my family, cut back on curry powder and didn’t use red curry paste. Substituted a bit of sriracha for the paste and cut the dipping sauce amounts in half. Served it with lo mein and sautéed broccoli. Thanks for such great recipes!

    - Holly K on March 14, 2016 Reply
  • 5 stars

    Yum!! I used thigh instead of breast and cookied on the BBQ and my husband said they were the best chicken skewers he hasever tasted! Thanks for the awesome recipe!

    - Kim McAlister on February 22, 2016 Reply
  • You did not list the nutritional information for this recipe, are you able to send it or list it?

    - Merv on February 8, 2016 Reply
    • Hi Merv, I just updated the recipe with the nutritional info. Thanks!

      - Jenn on February 8, 2016 Reply
  • 5 stars

    I made this for the first time and it was delicious! Definitely adding to my regular rotation and for company. My husband is begging me to make again!

    - Emily Sandul on January 9, 2016 Reply
  • 5 stars

    This recipe was FANTASTIC! I would put a little less lemon juice in the peanut sauce next time (actually, I only put two tablespoons but I’d put even less) and I left the cardamom out because I couldn’t find it at the grocery store but otherwise it was according to the recipe and tasted perfect. I used thin sliced chicken breast (because I was feeling lazy about skewering the chicken) and marinated some mushrooms and red bell peppers in the same marinade as the chicken and cooked it all on the grill. We had jasmine rice and green beans as a side and we (my husband and two adult children) were literally pouring the peanut sauce on everything! Loved it!

    - Michelle on January 7, 2016 Reply
  • Hi, I love your recipes! Your white chicken chili has been in heavy rotation since the fall and I’m excited to try this one! I had two quick questions: have you ever tried this recipe with shrimp and would you recommend doing so? Secondly, I have some Bok choy on hand that I thought might make a good side for this along with jasmine rice and wanted to know if you knew of a recipe that might go well with this one for the baby bok choy?

    Thanks so much and happy new year!

    - Steph on January 6, 2016 Reply
    • Glad you like the chili! Yes, I think you could prepare this with shrimp; just be careful not to overcook them. And I don’t have a recipe on the site for bok choy, but I think if you sautéed the bok choy (maybe with some sesame oil, garlic and soy sauce), it would be delicious as a side here!

      - Jenn on January 7, 2016 Reply
  • 5 stars

    Made these for company and everyone loved! My 13 yr old says it’s one of her new favorites! We didn’t find them to be overly spicy, perfect. I added a chicken breast to the skewers- you’re right, thighs taste better for this recipe.

    - Lisa on December 24, 2015 Reply
  • 5 stars

    I followed this recipe to the tee and would not change anything. This was fabulous and will definitely make this again.

    - Joanne B on December 4, 2015 Reply
  • 5 stars

    OMG!! So delicious!! We doubled the recipe for the marinade & added 3 x Thai Chilies since we love spicy food. We served the chicken & peanut sauce over basmati rice :) This is my new favourite recipe!!!

    - Rachel on November 21, 2015 Reply
  • 5 stars

    This looks absolutely amazing! I do have a question though. Can you suggest another sauce or can the peanut butter be omitted for someone with allergies? Thanks!

    - Robin on November 19, 2015 Reply
    • Hi Robin, Almond butter should work if he/she can have that.

      - Jenn on November 24, 2015 Reply
  • 5 stars

    Fantastic! It’s very similar to my favorite Thai restaurant’s chicken satay but better with bigger, juicier pieces of chicken breast. Thanks for perfecting and sharing your recipes, Jenn!

    - Tamara on October 19, 2015 Reply
  • 5 stars

    Sensational! Perfect mix of sweet and spice, whole family enjoyed! Even my two year old loved it

    - Jennifer on September 21, 2015 Reply
  • can I replace green Thai curry instead of red?

    - Monika on September 20, 2015 Reply
    • Hi Monika, Yes, that will work well.

      - Jenn on September 24, 2015 Reply
  • 5 stars

    We had this tonight, and it was excellent. The only change I made was that I used boneless, skinless chicken thighs and ran them under the broiler for about 10 minutes instead of grilling. Next time, I’ll halve the amount of brown sugar in the sauce, since it was a little sweeter than I would have preferred. The Thai Cucumber Salad from this site was a nice complement.

    - Rebecca J. on September 7, 2015 Reply
  • 5 stars

    Wow, super flavorful! I made these using chicken thighs instead of breasts and they came out super delicious and moist. I’ve made them for dinner parties and have gotten compliments each time.

    - Gabriela on September 1, 2015 Reply
  • 5 stars

    Made this for dinner this evening, and it was so good! Served with Jasmine rice and ribbons of zucchini sauteed with garlic, red pepper flakes, soy sauce and a little sesame oil. Sauce is somewhat sweet. I might add a little heat next time.

    - Hedy DeCampo on August 28, 2015 Reply
  • 5 stars

    Jen, you nailed it again. This recipe is the most awesome I could wish for! Thanks.

    - Eileen on August 28, 2015 Reply
  • 5 stars

    This recipe is so good. I did change it a bit….I stir fried the chicken and served the sauce and chicken over rice noodles….I’m a rebel :)

    - Cindy G on August 27, 2015 Reply
  • 5 stars

    Thank you for sharing your amazing recipes!!

    - Maria Arguello on August 27, 2015 Reply
  • 5 stars

    Fantastic…love your recipes

    - Dianne on August 27, 2015 Reply
  • Do you think this would this go well with the Thai Crunch Salad you posted a while ago? Chicken looks yummy!

    - Cynthia VanRenterghem on August 27, 2015 Reply
    • Hi Cynthia, The sauce and the dressing are similar so I might serve this with my Minted Cucumber Salad instead.

      - Jenn on August 28, 2015 Reply
  • 5 stars

    This recipe is delicious…would not change a thing! So full of flavor but not overwhelming. I will definitely be making this again, and again!

    - Susan Biebelhausen on August 27, 2015 Reply
  • 5 stars

    I have been looking for (and testing) Thai chicken recipes for the longest time, but until now have found nothing that has given me the authenticity I have been trying to find! This recipe is amazing! Love it!….everyone who tastes this chicken with the fabulous sauce feels the same?

    - Juli on August 27, 2015 Reply
  • Do you use sweetened or unsweetened coconut milk when you make the sauce? I have full fat unsweetened coconut milk.

    - Melissa on August 11, 2015 Reply
    • Hi Melissa, I use unsweetened — the one you have is the right one.

      - Jenn on August 11, 2015 Reply
  • 5 stars

    Tried this recipe and made enough to take to work for the girls to try. They all loved it as did my family. This will be a repeated recipe for sure!

    - Love4Cooking on July 17, 2015 Reply
  • 5 stars

    Another hit! Everything I’ve made off of your site has been wonderful-and I’ve been making recipes off it for the last 2 months. My husband and I both thought the sauce was too sweet-needless to say all 4 kids devoured it! It’s almost impossible to find a meal that all of my kids like-so I’ll scale back just a bit next time on the brown sugar. I did make a double batch and used it as a salad dressing too. Thank you so much for all of the the amazing recipes!

    - Heidi on July 15, 2015 Reply
  • 5 stars

    This was delicious. Few days ago we ate in a Tai restaurant but I didn’t like it, which is unusual because Tai food is very tasty. By chance i was looking for a recipe to make the perfect basmati rice and I found this site and I was intrigued by the recipes and bought what was needed to make this relatively easy recipe beside the crunchy Tai salad and it was just amazing, the recipe and the taste were just perfect. Thanks

    - Riham on July 9, 2015 Reply
  • 5 stars

    Hi Jenn –
    How long do you think the sauce will keep for in a glass Mason jar in the fridge….? I’m wondering whether a stash from a couple of weeks ago is still usable.

    - Ponyo on June 6, 2015 Reply
    • Hi Ponyo, I’d say 4-5 days tops. Sorry!

      - Jenn on June 7, 2015 Reply
  • 5 stars

    I just want to complement you on this Thai Chicken recipe. I love the layout using photos.
    I followed the recipe exactly and cooked for a party of 20.

    Nothing but compliments !!!!!!

    - Dan Vogel on May 29, 2015 Reply
  • 5 stars

    I love this recipe. Family loves too. The peanut sauce is GREAT.

    - Alicia on May 26, 2015 Reply
  • This recipe looks delicious and I love Thai Curry dishes. Can you suggest a substitute for the peanut butter in the sauce? My son has a peanut allergy. Thanks.

    - Marea on May 23, 2015 Reply
    • Hi Marea, Almond butter should work if he can have that.

      - Jenn on May 23, 2015 Reply
  • 3 stars

    Way too sweet! Needs less sugar and a bit more acidity and spice.

    - Mary on May 14, 2015 Reply
  • 5 stars

    This is my favorite peanut sauce ever!! It’s soooo delicious I want to put it on everything!! All meat, salad, rice, and tofu. I’ve always used water and siracha. I think the coconut milk and curry paste puts it over the top. Yum yum yum!!!!!! Thank you Jen!! This one is also going in my salad dressing file.

    - Rachel on March 26, 2015 Reply
  • 5 stars

    Hi Jenn, My husband and I love this recipe. The chicken is sooo good by itself. But even better with the sauce! I used chicken legs because that’s what I had at that time. Thanks so much for sharing your recipes. Next on my list will be the Tandoori chicken. God bless you!

    - Shirley on March 22, 2015 Reply
  • 5 stars

    There is nothing I don’t LOVE about this recipe! My only substitution would be using chicken thighs instead of breasts on occasion, just because they have more moisture.

    - Mary Beth on March 19, 2015 Reply
  • Can thigh meat be substituted?

    - Kris on January 16, 2015 Reply
    • Hi Kris, Yes, I think that would work fine.

      - Jenn on January 18, 2015 Reply
  • 5 stars

    I just tried your recipe for thai curry chicken skewers – It was wonderful .
    Last minute I found that I had run out of curry powder so had to substitute some red curry paste which made it more spicy.
    However when I do this recipe again (and I will) I will use curry powder .
    I am enjoying your blog

    - bernice chesley on January 10, 2015 Reply
  • I am on gluten free diet and cannot eat soy. What can I use to replace the soy in this recipe, it looks so good. Thanks

    - Shirley on January 8, 2015 Reply
    • Hi Shirley, You could try fish sauce if you’re allowed to have it, or this recipe for a soy sauce substitute: http://www.food.com/recipe/soy-sauce-substitute-gluten-free-111373. Hope that helps!

      - Jenn on January 8, 2015 Reply
    • 5 stars

      Shirley, Tamari sauce is gluten free, San-J is a great brand. LaChoy brand soy sauce is also gluten free, but I prefer the taste of the tamari personally.

      - Michele on January 14, 2015 Reply
  • 5 stars

    Wow, this recipe was so delicious! I tested it out on some friends and even their kids loved it! I only had time to marinade the chicken for 2 hours and did not have any cardamom and it still turned out amazing. I made this with the Thai quinoa salad and both were huge hits! Thanks!

    - Barbara Schiff on January 3, 2015 Reply
  • 5 stars

    This chicken is so so good. We made it according to the directions (minus the cardamom) and it was really fantastic. The sauce is really good too but the chicken is great without it as well. I will definatly be trying more recipes from here!.

    - Sam on December 28, 2014 Reply
  • 5 stars

    Huge crowd pleaser! Everytime I have made this dish for company it was a big hit. I like to add more curry paste to the sauce other then that it is perfect! Great recipe.

    - Samantha on December 9, 2014 Reply
  • 5 stars

    Fantastic!! I didn’t have cardamon on hand & subbed equal parts cinnamon and nutmeg…still was delish! The sauce tastes even better as it cools & sits. Thanks!

    - Katie on November 20, 2014 Reply
  • Hi Jenn,
    My son is allergic to peanuts, what do you recommend to use in place of peanut butter? Would almond butter work? Thank you!

    - judy on November 17, 2014 Reply
    • Hi Judy, Yes, I think almond butter would work.

      - Jenn on November 18, 2014 Reply
  • 5 stars

    Hi Jenn, Thank you so much for the wonderful recipes! I made these chicken skewers and they were amazing (as is everything from your site)! I always follow your recipes exactly as you have created them and I can always trust that it will turn out perfect with rave reviews. You are truly gifted – please keep up the good work!

    - Colleen on November 3, 2014 Reply
    • Thank you, Colleen!

      - Jenn on November 4, 2014 Reply
  • Should the Coconut Peanut Sauce be thin? I thought it would thicken up a bit after standing for a bit, but it doesn’t appear to have. I have the chicken grilling now. Smells delish!

    - Cammi on October 9, 2014 Reply
    • Hi Cammi, It should be the consistency of a cream sauce. To thicken it more, you can always simmer it on the stove for a bit.

      - Jenn on October 9, 2014 Reply
  • This sounds SO good, but the lone grocery store in my city carries only green curry paste–no red. Would that substition make it taste weird?

    Thanks!

    - Heather on August 13, 2014 Reply
    • Hi Heather, It will taste a bit different but I think it will still be delicious. Please let me know how it turns out :)

      - Jenn on August 15, 2014 Reply
  • 5 stars

    I made this on Saturday for dinner and loved it so much that I am marinading another big batch in the fridge for tonight and tomorrow! I made it as stated and it was superb! I had some cardamom seeds that I wasn’t sure what to use for so this works out great! Both my young children ate it all up. I used regular Indian curry powder. Thanks for the great recipe.

    - Patti on August 11, 2014 Reply
  • 5 stars

    I just made this yesterday and wow, the chicken was super-tasty! The coconut milk sauce was good as well, but I agree with another poster that the chicken is delicious enough to stand by itself.
    My kids may be sensitive to spicy foods, but this chicken was unfortunately a little too spicy for them….which was fine since it meant more for me!

    - ponyo on August 6, 2014 Reply
    • 5 stars

      I should have noted that I used Japanese curry powder (S&B brand) which may have contributed to the spiciness….
      Also, I used chicken thighs and used the broiler in the kitchen, about 3 minutes per side.

      - ponyo on August 6, 2014 Reply
  • 5 stars

    I made this on Friday night when we had two couples over for dinner. Also made the Cous Cous w/ Apricot vinaigrette. NO LEFTOVERS. Everything was so good. Even if you dont have the time or ingredients to make the sauce, the marinade is so flavorful you can get by without the sauce. that’s not to take anything away from the sauce, it is to die for. just saying the marinade is BOMB on its own.

    - Lindsay on August 4, 2014 Reply
  • 5 stars

    Jenn, I made this for dinner Sunday night and it was a HUGE hit. I doubled the recipe so I would be sure to have leftovers! One comment, in the pictures it shows you adding the lime juice to the sauce after it’s heated up. The recipe is silent as to when to add the lime juice. It’s in the ingredients list but not in the directions.
    Karen

    - Karen Rindner on July 29, 2014 Reply
    • Thanks, Karen. It has been corrected!

      - Jenn on July 29, 2014 Reply
  • 5 stars

    Oh man…as always, another tasty recipe from OUAC. My lady friend and I decided on this last week for dinner, only we had to bake the chicken breasts because neither of us have a grill. This brief review is based on that recipe modification.

    ‘Twas a splendid dinner with some steamed squash and zucchini on the side. Very filling. Both of us generally prefer a bit of spice to our meals, and we were expecting some with these ingredients. Although it was super tasty, we felt it needed a bit more kick, but it didn’t detract from the overall awesomeness that we devoured while saying things like, “Oh. my. god. So. Good.” You know the meal is good when there isn’t too much convo at the table. Ha ha. I saved the sauce and added a tablespoon or so of chili flakes to it when I reheated it for another chicken dinner a couple nights later. It definitely added the kick. Recommended completely!

    - John Wallace on July 28, 2014 Reply
  • 5 stars

    Love this!!! So easy, great flavor….served this with mango chutney and jasmine rice. I used bamboo skewers and soaked them for a few hours , clean up was quick and easy too! Love your recipes!!!

    - Joanne Lee on July 21, 2014 Reply
  • 5 stars

    This is sooo…good! Made it for dinner tonight – my husband and I both loved it. I will definitely make this again. Thanks!
    BTW – I made as directed, no substitutions.

    - Maggie L on July 17, 2014 Reply
  • 5 stars

    Delicious ! Made without any changes.
    Left over sauce is great for topping other rice or pasta, or as a soup base.

    - Jo on July 17, 2014 Reply
  • 5 stars

    This is now my GO TO recipe for a delicious curry! I love being able to make such a delicious sauce without having to buy pre-made, jarred sauces. Thanks Jen for another wonderful recipe!

    - Diana Knight on July 17, 2014 Reply
  • 5 stars

    We love this despite a lot of ingredients and prep time. But it’s a double meal for us since there’s always sauce left and we then do a stir fry the next night with veggies and tofu and use the sauce to finish it. So delicious. Everyone I’ve ever served the skewers to has been very impressed.

    - Emilie McGee on July 11, 2014 Reply
  • 4 stars

    I have seen this mentioned on here and other threads as well in regards to a desire to substitute soy sauce: I use Bragg ‘ s Liquid Aminos in place of soy sauce in almost all applications when I cook. It tastes like soy sauce and has myriad health benefits. I hope this helps!

    Great recipe!

    - Tif on July 9, 2014 Reply
  • 5 stars

    These were sooooo yummy and easy! The only thing I did differently was use cuts of chicken thighs instead of breasts….I prefer the taste and texture.

    Another awesome recipe. Thanks so much Jenn!

    - Sandy on July 6, 2014 Reply
  • This recipe looks fabulous with all the ingredients available here in uk, will revert once cooked.
    Ps: I tried your middle eastern chicken kebabs yesterday and they came out very good, even my fussy little kids loved it.

    - Jaz on July 3, 2014 Reply
  • 5 stars

    This is marinating for dinner right now! Not sure if the sauce is better hot or room temp? Everyone excited to try this one tonight!

    - Jill on July 2, 2014 Reply
    • Hi Jill, I like it best hot but it’s really delicious either way. Hope you enjoy it :)

      - Jenn on July 2, 2014 Reply
      • 5 stars

        This was a great dinner…used thin cutlets from my butcher (as I knew I wouldn’t have time to make kebobs) & grilled them. Served with lime & some cilantro over rice & a side of roasted broccoli & garlic. The kids loved the peanut sauce although I cut the sugar a bit. Thank you!

        - Jill on July 3, 2014 Reply
  • 5 stars

    This is a partial review – only of the sauce. I made it last night and had with steamed broccoli and tofu, amazing!
    I did make very minor changes – used 1/4 cup sugar and juice from 1 lime and thought it was still just a tad too sweet for me but all in all excellent & I can’t wait to try with the chicken. Love this site!

    - Sue M on July 2, 2014 Reply
  • 5 stars

    This dish was a big hit with my family. I served jasmine rice on the side, which was delicious with the sauce. 5 stars!

    - Jill on June 10, 2014 Reply
  • Love this site-haven’t found a recipe yet I would review as anything other than stellar and delicious!!

    Served the chicken and sauce over stir-fried veggies and it was the bomb.

    - Betsy on June 8, 2014 Reply
  • The peanut sauce is amazing! I combined the chicken with zucchini and squash and mushrooms on skewers. A big hit with my husband. Thanks!

    - Kelly on May 30, 2014 Reply
  • made this Thai chicken for memorial day weekend. It was so good that everyone want to know where I got the recipe. Very good flavor, and the sauce was incredible.
    Jenn, I tried so many of your recipe from side dish to main course and dessert and I am very pleased… Thank you.

    - abby on May 29, 2014 Reply
    • You’re welcome, Abby! So glad you’re enjoying the recipes.

      - Jenn on May 29, 2014 Reply
  • Hiya Jen.
    I don’t do skewers and be don’t do grill.
    Now what can I do? :-)

    - Judy on February 12, 2014 Reply
    • Hi Judy, You could cook the chicken in a grill pan. (You could also bake it but it wouldn’t be as good.)

      - Jenn on February 13, 2014 Reply
  • These are superb! My kids absolutely love them. Thanks so much!

    - joanne on January 21, 2014 Reply
  • Several of your recipes I will admit take lots of prep time but are they ever worth it! The flavors in this dish are simply amazing. I’ve rarely been disappointed by any of your recipes and gladly pass your website on to anyone that wants the recipe! The flavor was wonderful on these and the sauce was amazing!

    - Linda on November 15, 2013 Reply
  • this has become a staple weeknight dinner in our house. After making the skewers the first time, we’ve simplified it to just use chicken breasts hammered a bit thinner on the grill. the flavors are incredible–fresh yet comforting–and the leftovers disappear from our fridge immediately! a new favorite!

    - Emilie on November 11, 2013 Reply
  • These look so yummy – dinner tonight!! For those of us who can’t have peanuts, Trader Joe’s sells Sunflower Seed Butter (way less expensive than the grocery store) that works really well in place of peanut butter. I can’t wait to try these!

    - Amy Simonson on November 10, 2013 Reply
  • Delicious! I subbed tumeric for the cardamom and thought it was great.

    - Todd on November 4, 2013 Reply
  • OMG, JENN! This was fantastic! Our picky eater ate it and loved it! This tastes like chicken satay, which is his favorite. This is going to be a staple! Thanks for another hit!

    - Mo on October 6, 2013 Reply
    • So glad, Mo!

      - Jenn on October 6, 2013 Reply
  • Amazingly delicious! So completely simple and so much flavor. A simple way to get a great meal on the table during the week. I made it with brown jasmine rice. Kids loved it too :)

    - Kim on October 2, 2013 Reply
  • This looks great, and we want to make it for company this weekend- what other sides would you recommend with it?

    - Beth on September 27, 2013 Reply
    • Hi Beth, This is a great dish for company. Honestly, I would keep the sides very simple like jasmine rice and a very simply prepared green vegetable (like broccoli sautéed with a little garlic and fresh ginger). The sauce can go on everything, and it has a ton of flavor. Please come back and let me know how it turns out…hope you all enjoy it!

      - Jenn on September 28, 2013 Reply
      • Jenn, It was delicious! I served it with the jasmine rice and the garlic ginger roasted broccoli, and our guests loved everything! Thanks so much for another wonderful recipe. :)

        - Beth on September 29, 2013 Reply
  • Can you use the oven for this recipe instead of grilling?

    - Wendy on September 27, 2013 Reply
    • Hi Wendy, Sure…you may want to flash them under the broiler to get a little color.

      - Jenn on September 27, 2013 Reply
  • Can I use fish sauce instead of soy sauce? We have allergy’s to soy.

    - cathy on September 26, 2013 Reply
    • Hi Cathy, I think fish sauce would work, but I’d start with half the amount in the marinade as the flavor of fish sauce is very strong. Same goes for the Coconut Peanut Sauce – start with just a teaspoon and then add to taste.

      - Jenn on September 27, 2013 Reply
  • How much lemon zest? Never used it before so I was just a bit unsure of amount.

    - easydoesit on September 26, 2013 Reply
    • You need the zest of one lime, which is about a teaspoon.

      - Jenn on September 26, 2013 Reply
  • I love Thai flavors!! Definitely saving this recipe! I’ve always wanted a recipe for a good peanut sauce and this sounds delicious.

    - Ashley @ Wishes and Dishes on September 26, 2013 Reply
  • The flavor combinations sound amazing. Pinning this recipe to give it a try at some point!

    - BusyWorkingMama on September 26, 2013 Reply
  • This looks incredible! I think I’d leave out the cardamom, as that’s used (almost religiously) in cakes and sweet products in Norway. It might weird out my partner (unless it’s what totally makes the dish… is omitting it unwise?)

    You really do give me the best recipes for marinades. I was VERY popular this summer when I made Tequila Lime chicken.

    - Vaniljekjeks on September 26, 2013 Reply
    • You could definitely leave out the cardamom but I promise you can’t really taste it :)

      - Jenn on September 26, 2013 Reply
  • Thank you for sharing! This sounds amazing. And the tip about not using citrus with boneless skinless chicken… I’d never made that connection before, but you’re right! Zest only from now on!

    - Sarah on September 26, 2013 Reply

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