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Thai Chicken Skewers with Peanut Sauce


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 fromWeber’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 (12 reviews)

  • Azoreancook| 07/16/2021

    Great recipe, super easy to make.
    Leftover coconut milk can be frozen in ice cube trays and then put in freezer bags.

  • Mkilfoyle| 05/15/2021

    I should add that I added the remainder of the coconut milk and some ginger I had in the drawer grated to the marinade. Otherwise the coconut milk would be hanging around in my fridge.

  • Mkilfoyle| 05/15/2021

    Very good and easy to make. I happened to have an old can of red curry paste in the pantry so didn't have to find it elsewhere. Everything else was pretty much pantry staples.
    It's a surprisingly quick meal for any night of the week.

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