Thai Marinated Grilled Chicken Skewers with Peanut Sauce
This post may contain affiliate links. Read my full disclosure policy.
Juicy grilled chicken, bold Thai flavors, and an irresistible peanut sauce you’ll want to eat by the spoonful.
I first discovered this wonderful Thai chicken recipe in the Costco magazine, but it comes from from Alice Currah, the talented voice behind the blog and book Savory Sweet Life. The marinade—a blend of soy sauce, brown sugar, garlic, and spices—infuses the grilled chicken with bold Thai flavors. But it’s the rich peanut sauce that truly steals the show.
When I served this dish to my family about ten years ago, my then-young son went back for seconds on the steamed broccoli I’d served alongside. Seeing my surprised look, he said, “Mom, this sauce would make anything taste good.” I couldn’t agree more—I’m always half-tempted to skip the chicken and eat the sauce like soup!
“This Thai chicken is our new favourite…We had steamed vegetables and sticky rice as sides. It was a beautiful meal.”
What You’ll Need To Make Thai Marinated Grilled Chicken Skewers With Peanut Sauce
- Soy sauce, dark brown sugar, lime zest, vegetable oil & garlic: The base of the marinade—salty, sweet, citrusy, and full of garlicky flavor.
- Curry powder, ground ginger, cardamom & salt: Add warm, fragrant spice to the marinade, giving the chicken its Thai flavor.
- Boneless, skinless chicken breasts: Pounded and cut into chunks for easy skewering; the lean base that soaks up all the flavor from the marinade.
- Coconut milk, peanut butter, dark brown sugar, soy sauce, Thai red curry paste & lime juice: Blended into a rich, tangy, and slightly sweet peanut sauce with just a touch of heat.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Prep the chicken. Pound the chicken to an even ½-inch thickness. This both tenderizes the meat and ensures even cooking. If you don’t have a meat mallet, a rolling pin or a saucepan will both work well. Next, cut the chicken into chunks.
Step 2: Marinate the chicken. In a medium bowl, whisk together the soy sauce, brown sugar, lime zest, vegetable oil, garlic, curry powder, ginger, cardamom, and salt. Add the chicken, toss to coat, cover, and refrigerate for at least 4 hours or overnight for the best flavor.
Step 3: Make the peanut sauce. While the chicken marinates, make the sauce. Combine the coconut milk, peanut butter, dark brown sugar, soy sauce, and Thai curry paste in a medium saucepan. Bring to a boil, then reduce the heat and simmer for a few more minutes. Stir in the lime juice at the end to brighten it up.
Pro Tip: This sauce is gold—double the batch and keep extras in the fridge for grain bowls, noodles, or even as a veggie dip during the week.
Step 4: Thread the chicken. Once the chicken is done marinating, thread the chunks onto skewers, dividing them evenly.
Pro Tip: If using wooden/bamboo skewers, soak them in water for 30 minutes beforehand so they don’t catch fire on the grill (yep, it happens).
Step 5: Grill and serve. Grill the skewers for about 5 minutes per side, or until the chicken is cooked through. Serve warm with the peanut sauce and lime wedges. Leftovers? Chop the chicken and toss it into a salad, wrap, or rice bowl—don’t forget to drizzle with that extra sauce to tie it all together.
Video Tutorial
More asian-Inspired Chicken Recipes You’ll Love
Thai Marinated Grilled Chicken Skewers with Peanut Sauce
Ingredients
For the Chicken
- ¼ cup soy sauce
- 3 tablespoons (packed) dark brown sugar
- Zest of one lime
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon curry powder
- ½ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- ½ teaspoon salt
- 3 lb boneless, skinless chicken breasts
For the Peanut Sauce
- 1 (13-oz) can coconut milk (do not use low-fat)
- ⅓ cup peanut butter
- ¼ cup (packed) dark brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon Thai red curry paste
- 3 tablespoons fresh lime juice, from 2 limes
For Serving
- 1 lime, cut into wedges (optional)
Instructions
- Prep the Chicken: Pound the chicken breasts to an even ½-in (13-mm) thickness between two pieces of wax or parchment paper. Cut the breasts into 1½-in (4-cm) pieces and set aside.
- Marinate the Chicken: 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.
- Make the Peanut Sauce: In a medium saucepan, whisk the coconut milk, peanut butter, brown sugar, soy sauce and red curry paste until evenly combined. Bring to a simmer, then cook over medium heat, stirring occasionally, for about 3 minutes. Stir in the fresh lime juice and set aside.
- Grill the Chicken: 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 peanut sauce and lime wedges, if desired.
Pair with
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
See more recipes:
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Hi Jen, a wonderful summer dinner outside enjoying this grilled Thai curry chicken with peanut sauce. There is yummy peanut sauce leftover and think I’ll use it tomorrow in a coleslaw, thanks again!!!!
As a “thai curry” I found the marinade was lacking typical Thai ingredients, so I added lemongrass, fish sauce instead of salt, a thai chili and lime. I used boneless thighs instead of breasts so they don’t go rubbery or overcook. They were very juicy and flavourful, and complemented beautifully by the sauce – which was terrific!
Amazing recipe!! Just wondering if I can freeze the leftover peanut sauce?
Glad you liked it! I haven’t ever frozen this sauce, but I think it would work.
OH my heavens what an amazing meal! I made this for dinner last night along with a salad and asparagus from my garden. My son, a cook, said it was the best chicken he had ever eaten! My husband nearly licked his plate. The chicken was delicious and the sauce made it even more fantastic. I will be making this again and again. Thank you Jen for all of the great recipes you share.
What to serve with Grilled Thai Curry Chicken and coconut sauce. What is a good accompinant?? Thanks
Jim, this would be nice with basmati rice and a minted cucumber salad. Also, I have a new feature on the website– for all main dishes, I suggest one or two sides that I think would pair nicely with them. To see what I’ve suggested, scroll to the top of the recipe page and, immediately under the recipe title, you’ll see a bar with several options, one of which says “pair with.” If you click on this, you’ll see the sides I’ve suggested.
My family loves this dish – they can’t wait for summer when it’s time to get the grill out!
LOVED the peanut sauce! However the marinade overpowered the chicken. I’ll make the peanut sauce again but use with a less potent chicken recipe.
Excellent recipe! My entire family enjoyed this chicken. It was easy to prepare and went well with the cucumber and red onion salad (under the “pair with” tab). Thank you for another recipe to add to our list of favorites!
Outstanding recipe. I used chicken breasts and thighs and will definitely be making this again. Served with Jasmine Rice and garnished with cilantro and roasted cashews for crunch. Perfection!
We adored the peanut sauce, and I had so much leftover… how long is it good in the fridge???
Glad you liked it Rachel! I think it should last for 4 – 5 days in the fridge.