Suggestions
🖨️

Peanut Chicken Kabobs

Chop Rating
chopchopchopchopchop
Sign in to review
Not yet rated
main courses•southeast asian•contains meat, contains peanuts
1 hour 30 minutes•4 servings•

Ingredients

  • 1 1/2 pounds boneless skinless chicken thighs – cut into 1-inch pieces
  • 5 tbsp soy sauce – divided
  • 3 tbsp lime juice – divided
  • 2 tbsp brown sugar – divided
  • 1 tbsp fish sauce
  • 4 cloves garlic – minced, divided
  • 1 tbsp ginger – finely grated
  • 1/2 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 3 tbsp vegetable oil – divided
  • 1/2 cup creamy peanut butter
  • 1/2 cup unsweetened coconut milk – shaken
  • 1 tsp sriracha
  • 2 tbsp water – plus more as needed to thin sauce
  • roasted peanuts – chopped (for serving)
  • cilantro leaves – roughly chopped (for serving)
  • lime wedges – for serving
Peanut chicken kabobs

Instructions

  1. 1.

    If using wooden skewers, soak them in water for 20–30 minutes. Cut the chicken into 1-inch pieces.

  2. 2.

    Make the marinade: In a bowl, whisk 4 tbsp soy sauce, 2 tbsp lime juice, 1 tbsp brown sugar, fish sauce, 3 minced garlic cloves, grated ginger, ground coriander, ground turmeric, and 2 tbsp vegetable oil until combined.

  3. 3.

    Add the chicken to the marinade, toss to coat, cover, and refrigerate 30 minutes to 2 hours (1 hour ideal), stirring once midway.

  4. 4.

    Make the peanut sauce: In a small bowl, whisk peanut butter, coconut milk, remaining 1 tbsp soy sauce, remaining 1 tbsp lime juice, remaining 1 tbsp brown sugar, sriracha, and the remaining 1 minced garlic clove until smooth. Whisk in 1–2 tbsp water to reach a pourable, dipping-sauce consistency. Divide the sauce: set aside half for basting and the rest for serving.

  5. 5.

    Thread the marinated chicken onto soaked skewers, packing pieces snugly but not tight. Discard any excess marinade.

  6. 6.

    Preheat a grill to medium-high heat (400–450°F). Clean the grates, then oil them with the remaining 1 tbsp vegetable oil using tongs and a paper towel.

  7. 7.

    Grill the kabobs, turning every 2–3 minutes, until nicely charred and the chicken reaches 165°F, 8–12 minutes total. During the last 2 minutes, brush lightly with some of the reserved basting peanut sauce to glaze, avoiding flare-ups.

  8. 8.

    Transfer kabobs to a platter and rest 5 minutes. Serve with the remaining peanut sauce for dipping, sprinkle with chopped roasted peanuts and cilantro, and offer lime wedges for squeezing.

Peanut chicken kabobs are juicy, char-grilled skewers coated with a savory-sweet peanut sauce and brightened by lime. The chicken develops smoky edges on the grill while staying tender inside, and the sauce brings creamy richness balanced with gentle heat. A scatter of roasted peanuts and fresh herbs adds crunch and freshness, making the dish crowd-pleasing and satisfying.

This style of skewer draws inspiration from Southeast Asian satay traditions, where marinated meats are grilled over charcoal and served with a peanut-based dipping sauce. As the idea spread, cooks adapted the flavors and techniques to backyard grills and easy weeknight preparations. The result is a dish that keeps the core satay appeal—aroma, char, and peanut depth—while fitting neatly into kabob-style cookouts.