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Thai Chicken Skewers with Peanut Sauce

Servings: 4

Skewered thigh meat is much more likely to turn out juicy than skewered breast meat. Its inherent richness can handle the dry heat of the grill without losing too much moisture, especially if you arrange the pieces so that they are just touching but not tightly packed together. This recipe is excerpted from Weber’s Ultimate Grilling.


For the dipping sauce

  • 1/2 cup unsweetened coconut milk, stirred
  • 1/4 cup smooth peanut butter
  • 1 Tbs. fresh lime juice
  • 1 Tbs. soy sauce
  • 2 to 3 tsp. Thai red curry paste

For the chicken

  • 1-1/2 to 2 lb. boneless, skinless chicken thighs (about 6 to 8 thighs), trimmed of excess fat
  • 4 Tbs. vegetable oil
  • 2 Tbs. fresh lime juice
  • 2 tsp. Thai red curry paste
  • 2 cloves garlic, minced
  • 1 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 2 thin scallions, white and light-green parts only, thinly sliced on the diagonal
  • Lime wedges, for serving

Nutritional Information

  • Calories (kcal) : 500
  • Fat Calories (kcal): 330
  • Fat (g): 38
  • Saturated Fat (g): 12
  • Polyunsaturated Fat (g): 12
  • Monounsaturated Fat (g): 11
  • Cholesterol (mg): 155
  • Sodium (mg): 830
  • Carbohydrates (g): 8
  • Fiber (g): 1
  • Sugar (g): 3
  • Protein (g): 34


Make the dipping sauce

  • In a small saucepan, combine the coconut milk, peanut butter, lime juice, soy sauce, and curry paste. Cook over medium heat just until the sauce comes to a gentle simmer, whisking until smooth. Remove from the heat, cover, and set aside. Just before serving, whisk the sauce to bring it back together if it has separated.

Grill the chicken

  • If using bamboo skewers, soak 12 10-inch skewers in water for at least 30 minutes before cooking time. Alternatively, use metal skewers.
  • Cut the thighs evenly into 1-1/2-inch pieces. In a medium bowl, whisk the oil, lime juice, curry paste, garlic, salt, and pepper. Add the chicken to the bowl and mix well. Cover and refrigerate for 1 hour or up to 1 day.
  • Heat the grill to 500°F. When hot, brush the grill grate clean. Prepare the grill for direct cooking, and reduce the temperature to medium-high heat (400°F to 450°F). Thread the chicken pieces on the skewers so that they are just touching but not tightly packed together.
  • Grill the skewers over direct medium-high heat with the lid closed until the meat is firm to the touch and opaque all the way to the center, turning once or twice, 8 to 10 minutes. Arrange the skewers on a platter, and garnish with the sliced scallions. Serve immediately with the dipping sauce and lime wedges.


Rate or Review

Reviews (9 reviews)

  • rvanp | 08/02/2020

    This was so so good! I followed the marinade recipe at 1.5 volume as I had more chicken... when I mixed it with my thighs cut for skewers, it seemed still a bit low on quantity so I added maybe an 1/8th to 1/4 cup of Ponzu Sauce I had in the fridge as it has a lime component to it. I also added about 2 tsp of Sambal, combined it and let it marinate all day in the fridge. It was fantastic, the flavours of the marinade really come through penetrating the chicken well. I also made the peanut sauce as per recipe but be sure not to leave it too long and or too hot or it could separate. Again I added a bit of Sambal as we like some heat. I read online that if your peanut sauce separates you can add a bit of water to bring it back together so instead of water... I added just a bit of that same Ponzu Sauce and it worked fabulously. I didn't want to water it down, hence trying Ponzu instead as it's a pretty thin flavourful sauce. I guess I got lucky, so delicious! This is really an easy fast recipe to pull together!

  • User avater
    Leila215 | 06/12/2020

    Super easy and tasty. I actually doubled the sauce so I could have some in the fridge to use for a later date. Used green curry paste and chicken breasts because that I was I had. Perfect. Served with calrose white rice and steamed broccoli. Both husband and baby approved. Will definitely keep this in the regular rotation.

  • Krispie | 06/10/2020

    This was super easy and delicious. I did leave the thighs whole as others did. This was inhaled by my whole family!

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