Description
These Spicy Peanut Chicken Skewers combine tender, juicy chicken marinated in a rich, flavorful peanut sauce with a spicy kick from sriracha and aromatic spices. Perfectly grilled to achieve a smoky char and served with fresh cilantro, chopped peanuts, and lime wedges, they make an irresistible appetizer or main dish for any gathering.
Ingredients
Scale
Chicken and Skewers
- 1.3 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
- 8 wooden or metal skewers
Marinade
- 4 tablespoons creamy peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons lime juice (about 1 lime)
- 1 tablespoon brown sugar
- 1 tablespoon sriracha or chili garlic sauce, adjust to taste
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons vegetable oil
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 tablespoons water
Toppings and Garnish
- 2 tablespoons chopped roasted peanuts
- 2 tablespoons chopped fresh cilantro
- Lime wedges
Instructions
- Prepare Skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning during grilling.
- Make Marinade: In a bowl, whisk together creamy peanut butter, soy sauce, lime juice, brown sugar, sriracha, minced garlic, grated ginger, vegetable oil, ground coriander, ground cumin, and water until the mixture is smooth and well combined.
- Reserve Marinade: Set aside 3 tablespoons of the prepared marinade to use for basting the chicken later during cooking.
- Marinate Chicken: Add the chicken cubes to the remaining marinade. Toss thoroughly to coat every piece evenly. Cover the bowl and refrigerate for at least 1 hour to let the flavors penetrate the meat.
- Assemble Skewers: Thread the marinated chicken pieces carefully onto the soaked wooden skewers or metal skewers, distributing the pieces evenly on each skewer.
- Preheat Grill: Preheat your grill or grill pan to medium-high heat and lightly oil the grates to prevent sticking.
- Grill Chicken: Place the assembled skewers on the grill, cooking them for 12 to 15 minutes. Turn the skewers every few minutes to ensure even cooking and achieve a lightly charred exterior. The chicken should be cooked through with no pink inside.
- Baste with Marinade: During the last minute of grilling, brush the reserved marinade over the chicken to enhance the flavor and glaze the skewers.
- Serve: Remove the skewers from the grill. Garnish with chopped roasted peanuts and fresh chopped cilantro. Serve immediately with lime wedges on the side for squeezing over the skewers.
Notes
- If using wooden skewers, soaking prevents them from burning on the grill.
- Chicken thighs are recommended for juiciness but breasts can be used as a leaner option.
- Adjust sriracha quantity according to your preferred spice level.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safe consumption.
- The reserved marinade should not be reused after raw chicken contact except for basting during grilling.
- Serve skewers with additional lime wedges for extra tanginess.
