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Grilled Chicken Skewers with Thai Chili Peanut Sauce

Grilled Chicken Skewers with Thai Chili Peanut Sauce

 
Prep time 20 minutes plus 2 hours to marinate
Cook time 10 minutes
Ready in 2 hours, 30 minutes
Makes 4 servings

Ingredients

 

Marinade

  • 3 tablespoons fish sauce
  • 1/3 cup fresh lime juice
  • 2 tablespoons lemon grass paste *
  • 3 tablespoons agave nectar
  • 2 tablespoons soy sauce
  • 2 tablespoons fresh ginger, finely minced
  • 1 tablespoon chili garlic sauce
  • 1 tablespoon fresh cilantro minced
  • 1 1/2 pounds boneless skinless chicken thighs
 

Satay Sauce

  • 1/3 cup smooth peanut butter
  • 1/4 cup coconut milk
  • 1 tablespoon fish sauce
  • 1 1/2 tablespoons chili garlic sauce
  • 1 tablespoon fresh lime juice
  • 1 tablespoon agave nectar
  • 2 tablespoons fresh cilantro, minced fine
 

Other

  • Peanut oil for grilling
  • 12 8-inch wooden skewers
 

Directions

1. Mix all marinade ingredients except chicken in a medium bowl and set aside.
2. Cut the thighs into strips about a half inch wide.
3. Place chicken strips into marinade and marinate refrigerated for two hours.
4. Soak about 12 eight-inch wooden skewers submerged in water while the chicken marinates.
5. Mix all sauce ingredients and set aside.
6. Skewer 2-3 pieces of chicken onto each skewer by poking one end with the skewer and weaving it in and out through each piece.
7. Once complete, pat the skewers with paper towels to remove any excess marinade. Discard the marinade.
8. Heat grill (a large ribbed grill pan may be used indoors) to high heat and once hot, brush with a little peanut oil.
9. Lay the skewers across the ribs and grill about 3-4 minutes each side.
10. Use a fork and push the cooked meat off of the skewers and serve with Satay sauce.
 

Notes

Lemon grass paste is available in tubes from Peapod and is much easier to use than fresh lemon grass.
 
Recipe by Martha Pesa of