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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 (3 reviews)

  • User avater
    gypsylady3200 | 09/02/2019

    Oh My Goodness! This is so good! I am allergic to MSG and I have to make my own Thai. The peanut sauce is perfect! Followed the recipe to a T. I only wish I had made more! I'll be making this on a regular basis! Marinaded chicken for 2 hrs then grilled it. YUM!!!

  • IslandAngel | 08/19/2019

    This is an awesome recipe ! For Sunday night dinner , I doubled it but didn’t double the marinade, neither did I cook the thighs as skewers. Just bbq’d the thighs after 24 hours in marinade - I did a surf and turf with bbq’d shrimp and scallop skewers that were served with a creamy hot pepper and garlic Vinaigrette, the sides were gnocchi, green beans and a herb and tomato salad - this recipe is now added to the family list of must make again , any time

  • bessieheath | 07/21/2019

    I made this the other night, but not as skewers. I left the thighs whole to save time. I did not have the full time to marinate it, either. The chicken was just fabulous. I made the peanut sauce with it and found its tartness unbalanced. I sweetened it up a bit with some brown sugar and it was perfect. Served with coconut rice. Everyone LOVED it. One diner threatened to lick the plate.

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