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- 1 lb (450g) chicken breast, cut into 1-inch bite-sized pieces - 2 tablespoons soy sauce - 1 tablespoon sesame oil - 1 tablespoon fresh lime juice - 2 teaspoons fresh ginger, grated - 2 cloves garlic, minced - 1 teaspoon brown sugar - 1/4 teaspoon red pepper flakes (adjust for spice preference) - 1/2 cup smooth peanut butter - 1/4 cup coconut milk - 1 tablespoon fish sauce (or substitute with an equal amount of extra soy sauce) - Wooden or metal skewers (soaked in water for 30 minutes if wooden) Let’s break down some key ingredients. The chicken breast serves as the protein base. It cooks quickly and absorbs flavors well. Soy sauce adds saltiness and depth. Sesame oil gives a hint of nuttiness and richness. Fresh lime juice brightens the dish with citrus notes, while ginger and garlic bring aromatic warmth. Peanut butter is the star of the show. It forms a creamy sauce that binds all flavors. Coconut milk adds a smooth texture and slight sweetness. Fish sauce, though optional, enhances umami. If you want less fishy taste, use more soy sauce. You can change some ingredients if needed. For chicken, try tofu for a vegetarian option. Shrimp works well too. If you don’t have sesame oil, use olive oil for a different taste. No coconut milk? Use regular milk or yogurt, but texture will differ. To adjust spice, add more or fewer red pepper flakes. You can also add chopped herbs like cilantro for freshness. Want a nut-free version? Substitute peanut butter with sunflower seed butter. To start, gather a large mixing bowl. In this bowl, whisk together the soy sauce, sesame oil, fresh lime juice, grated ginger, minced garlic, brown sugar, and red pepper flakes. This mix creates a tangy and savory marinade. Next, add the chicken pieces into the bowl. Make sure each piece is coated well. Cover the bowl with plastic wrap. Place it in the fridge for at least 30 minutes. This allows the chicken to soak up all those great flavors. While the chicken marinates, it’s time for the peanut sauce. Grab a separate bowl for this step. Combine the smooth peanut butter, coconut milk, and fish sauce. If you don’t have fish sauce, use more soy sauce. Add a splash of warm water to help blend everything. Whisk until the sauce is smooth and creamy. Taste it to see if it needs more seasoning. Set this delicious sauce aside for later. Once the chicken is ready, it’s time to grill. Preheat your grill or grill pan to medium heat. While it heats, take the marinated chicken and thread it onto the skewers. Leave a small gap between each piece. This helps the chicken cook evenly. When the grill is hot, place the skewers on it. Grill them for about 10 to 12 minutes. Turn them occasionally, so they cook evenly and get nice grill marks. Check that the chicken’s internal temperature reaches 165°F. Once done, brush some peanut sauce over the skewers for extra flavor. Enjoy these tasty Thai peanut chicken skewers! To get the most flavor, marinate the chicken well. Mix soy sauce, sesame oil, lime juice, ginger, garlic, brown sugar, and red pepper flakes in a bowl. Whisk until it blends well. Add chicken pieces, making sure they are all coated. Cover the bowl. Let it sit in the fridge for at least 30 minutes. I often marinate it longer, even overnight, for deeper flavor. Before grilling, soak wooden skewers in water for 30 minutes. This helps prevent burning. Preheat your grill to medium heat. When ready, thread marinated chicken onto skewers. Leave small gaps between the pieces. This allows heat to circulate and cook evenly. Grill the skewers for 10 to 12 minutes. Turn them often for even charring. Always check the internal temperature; it should reach 165°F. Serve the skewers hot. Brush some peanut sauce over them for extra flavor. Keep extra peanut sauce on the side for dipping. You can also add some chopped green onions or crushed peanuts as a garnish. This adds color and crunch. Pair these skewers with rice or a fresh salad for a complete meal. {{image_4}} You can swap chicken for other proteins. Tofu works well for a vegan dish. Use firm tofu and press it to remove extra water. Cut it into cubes and marinate like the chicken. Shrimp is another tasty option. Just peel and devein them. Shrimp cooks fast, so grill them for only 4-6 minutes. If you want a fully vegan meal, use tofu as mentioned. You can also try seitan. It has a great texture and absorbs flavors well. For a vegetarian option, you can add vegetables like bell peppers and zucchini. Just marinate and skewer them alongside the tofu. You can change the flavor to suit your taste. To make it spicier, add more red pepper flakes or some sriracha to the marinade. For a sweeter dish, increase the brown sugar in the marinade. You can also mix in honey or maple syrup for a different sweetness. This way, you can make the skewers your own! To keep your Thai peanut chicken skewers fresh, place them in an airtight container. This helps maintain flavor and texture. You can store them in the fridge for three to four days. For best results, let the skewers cool to room temperature before sealing them up. This prevents moisture from building up, which can make them soggy. When you're ready to enjoy the leftovers, reheating them properly makes a big difference. You can use a microwave, but I recommend using an oven or grill for the best taste. If using a microwave, heat them on a microwave-safe plate for about one to two minutes. Check them every 30 seconds. If using an oven, set it to 350°F (175°C) and heat them for about 10 minutes. This helps keep the chicken juicy and the flavors intact. If you have extra skewers, freezing them is a great option. Place them in a freezer-safe bag or container. Try to remove as much air as possible. You can freeze them for up to three months. When you're ready to eat, thaw them overnight in the fridge. After thawing, reheat as mentioned above. This way, you can enjoy these tasty skewers anytime! You can serve Thai peanut chicken skewers with a variety of sides. I love pairing them with jasmine rice or coconut rice. Both add a nice touch. You could also try a fresh salad with cucumbers and carrots. This adds crunch and freshness. For something heartier, serve with grilled vegetables. The charred flavor complements the skewers well. If you want more spice, add a side of chili sauce. Yes, you can make the peanut sauce in advance. This saves time on busy days. Just mix the peanut butter, coconut milk, and fish sauce as described. Then store it in an airtight container. Keep it in the fridge for up to a week. Before serving, give it a good stir. If it’s too thick, add a splash of warm water. To check if the chicken is fully cooked, use a meat thermometer. It should read 165°F (75°C). If you don’t have a thermometer, cut a piece open. The meat should be white, not pink. Juices should run clear. Make sure to check the thickest part of the chicken. This guarantees it’s safe to eat. You learned how to make Thai Peanut Chicken Skewers. We explored ingredients, marinating, and grilling tips. Variations and storage advice help you enjoy leftovers too. Make these skewers your own with different proteins and flavors. Experiment with sauces or sides to find your favorite combo. Enjoy the process and share the dish with friends and family. Happy cooking!

Thai Peanut Chicken Skewers

Discover the delicious taste of Thai Peanut Chicken Skewers with this easy recipe! Perfectly marinated chicken is grilled to perfection and paired with a creamy peanut sauce that will leave your taste buds craving more. This dish is quick to prepare and makes a fantastic addition to any meal or gathering. Get ready to impress your friends and family—click through now to explore this tasty recipe and elevate your cooking game!
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Ingredients
  

1 lb (450g) chicken breast, cut into 1-inch bite-sized pieces

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon fresh lime juice

2 teaspoons fresh ginger, grated

2 cloves garlic, minced

1 teaspoon brown sugar

1/4 teaspoon red pepper flakes (adjust for spice preference)

1/2 cup smooth peanut butter

1/4 cup coconut milk

1 tablespoon fish sauce (or substitute with an equal amount of extra soy sauce)

Wooden or metal skewers (soaked in water for 30 minutes if wooden)

Instructions
 

Marinate the Chicken: In a mixing bowl, whisk together the soy sauce, sesame oil, fresh lime juice, grated ginger, minced garlic, brown sugar, and red pepper flakes. Add the chicken pieces to the bowl, ensuring each piece is thoroughly coated with the marinade. Cover the bowl with plastic wrap and refrigerate for a minimum of 30 minutes to allow the flavors to meld.

    Prepare the Peanut Sauce: In a separate bowl, combine the smooth peanut butter, coconut milk, fish sauce (or soy sauce if substituting), and a splash of warm water. Whisk until the mixture is smooth and creamy. Taste and adjust the seasoning if necessary, then set the sauce aside for serving.

      Assemble the Skewers: Preheat your grill or grill pan to medium heat. While it’s heating, carefully thread the marinated chicken pieces onto the skewers. Leave a small gap between each piece to ensure even cooking and to allow for grilling.

        Grill the Skewers: Place the assembled skewers on the preheated grill. Cook them for about 10 to 12 minutes, turning occasionally, until the chicken is cooked through (internal temperature should reach 165°F) and the skewers have beautifully charred grill marks.

          Serve: Once the skewers are perfectly grilled, remove them from the heat. Brush some of the prepared peanut sauce over the skewers to enhance the flavor.

            Garnish and Enjoy: Serve the Thai peanut chicken skewers with the remaining peanut sauce on the side for dipping. For an extra touch, sprinkle some chopped green onions or crushed peanuts on top just before serving.

              Prep Time, Total Time, Servings: 30 min | 30 min | 4 servings