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Kalyn's Kitchen

Grilled Curried Chicken Skewers with Spicy Peanut Sauce (Video)

These Grilled Curried Chicken Skewers with Spicy Peanut Sauce are so tasty for an easy dinner from the grill! And this easy and tasty recipe is low-carb, gluten-free, and South Beach Diet friendly. Use Grilling Recipes to find more recipes like this one.

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Grilled Curried Chicken Skewers with Spicy Peanut Sauce!

Grilled Curried Chicken Skewers with Spicy Peanut Sauce found on KalynsKitchen.com

I love having a grill that’s on a covered deck, so even when summer is kind of winding down I can make things like these Grilled Curried Chicken Skewers with Spicy Peanut Sauce for a few more months. The chicken skewers were adapted from a recipe in, Fine Cooking Annual, a cookbook where I’ve loved every recipe I’ve tried.

In the book they were appetizer-sized chicken satays, but I cut the chicken bigger, marinated it longer, and made them for an entree. I’ve made these several times since I first posted the recipe in April 2007 (obviously cooking under a covered deck then as well, although it was on the front porch in those days.)  I finally got organized and took a new photo, which really shows off how tasty this recipe is!

Grilled Curried Chicken Skewers with Spicy Peanut Sauce found on KalynsKitchen.com

Trim the boneless, skinless chicken breasts and cut each one in half lengthwise to make two strips. Mix soy sauce, lemon juice, peanut oil, garlic puree, and curry powder to make the marinade. Put the chicken strips and marinade in a plastic bag and marinate a few hours, or longer.

Grilled Curried Chicken Skewers with Spicy Peanut Sauce found on KalynsKitchen.com

When you’re ready to cook, drain the chicken and let it come to room temperature, then thread it on skewers.  (I love to use Double Kabob Skewers, which keep the meat from spinning when it’s on the grill. Mix together the soy sauce, lemon juice, peanut butter, coconut milk, sweetener of your choice, and Cayenne pepper to make the sauce and heat it over low heat.  (This sauce is so good, I might double it or triple it so you have extra!

Grill chicken over medium-high heat, turning the kabobs every few minutes, until the chicken is nicely done and feels firm (but not hard to the touch.) The original recipe said 15-20 minutes, but with my new natural gas grill I cooked them 12 minutes and they were perfect.

Grilled Curried Chicken Skewers with Spicy Peanut Sauce found on KalynsKitchen.com

Make it a Low-Carb Meal:

For a delicious low-carb dinner, Grilled Curried Chicken Skewers with Spicy Peanut Sauce would taste great with Grilled Zucchini and Wake Up Your Mouth Thai Cucumber Salad

More Recipes with Chicken and Curry:

Cheesy Creamy Low-Carb Chicken Broccoli Curry Casserole
Low-Carb Curried Chicken Salad with Asparagus and Pine Nuts
Chicken Breasts with Cilantro and Red Thai Curry Peanut Sauce
Low-Carb Chicken and Asparagus Bake with Creamy Curry Sauce

Grilled Curried Chicken Skewers with Spicy Peanut Sauce

Grilled Curried Chicken Skewers with Spicy Peanut Sauce are such an easy and tasty recipe for the grill!



  • 4 boneless, skinless chicken breasts

Marinade Ingredients:

  • 2 T soy sauce (be sure to use gluten-free soy sauce if needed)
  • 2 T fresh lemon juice
  • 1/4 cup peanut oil
  • 2 tsp. garlic puree
  • 1 tsp. curry powder

Peanut Sauce Ingredients:

  • This sauce is good on so many things, I recommend doubling or tripling the amounts here.
  • 2 tsp. soy sauce
  • 2 tsp. fresh lemon juice
  • 1/3 cup natural peanut butter (without sugar, regular or chunky)
  • 1/3 cup coconut milk
  • 1 tsp. sweetener of your choice
  • 1/4 – 1/2 tsp. Cayenne pepper


  1. Trim all visible fat and tendons from chicken breasts and cut each breast in half lengthwise to make two strips.
  2. Combine marinade ingredients in a small bowl and whisk together.
  3. Put chicken pieces and in Ziploc bag, pour in marinade, then seal bag and turn over several times so chicken is well-coated with marinade.
  4. Let marinate in refrigerator, a minimum of a few hours, or all day.
  5. To cook chicken, first spray grill with olive oil or nonstick grill spray, or wipe with paper towel dipped in oil if you don’t have an olive oil mister.
  6. Preheat charcoal or gas grill to medium high (you can only hold your hand there for a few seconds.)
  7. Thread two chicken pieces onto each skewer, folding back and forth as many times as you can to get a lot of the chicken surface exposed to the grill.
  8. Grill chicken, turning every 3-4 minutes, until it’s nicely browned and feels firm (but not hard) to the touch.
  9. (When I first posted this recipe I said the cooking time was about 15-20 minutes, but on my new natural gas grill they were perfectly cooked in 12 minutes, so check them as you cook for the time on your grill.
  10. While chicken grills, whisk together soy sauce, lemon juice, peanut butter, coconut milk, sweetener of your coice, and cayenne pepper in small saucepan.
  11. Heat over low heat, thinning sauce with a little water if it thickens too much.
  12. Serve chicken hot, with some sauce on the side for dipping chicken pieces.


This recipe adapted from Fine Cooking Annual.

All images and text ©

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Grilled Curried Chicken Skewers with Spicy Peanut Sauce are a perfect main course for low-carb and low-glycemic diets and any phase of the South Beach Diet, as long as you use an approved sweetener and natural peanut butter without sugar.

Find More Recipes Like This One:
Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

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    36 Comments on “Grilled Curried Chicken Skewers with Spicy Peanut Sauce (Video)”


  2. When you print the recipe,chicken is not in the ingredients. But looks great!

  3. I didn't have the peanut oil or coconut milk so I substituted peanut butter and sweetened condensed milk. Tasted like heaven!

  4. I made this for a pot luck and they were gone before I knew it!

  5. So glad they were a hit!

  6. I made these tonight for dinner with my in-laws, and they were absolutely perfect and delicious, and everyone loved them. Thank you!

  7. This really looks good. The marinade is a beautiful way to cook chiken and have a taste different. We love it.

  8. This is such a great recipe. My sister and her hubby are obsessed with curry and peanut sauce, so this is perfect to make for them.

  9. Lydia, I don't grill too much in the dead of winter, but probably at least 9 months of the year!

    Thanks Jeannette. I groan when I see old photos like this one so glad you like the improved ones!

    Gyr, I still buy Thai Kitchen Lite most of the time, but I do try other ones sometimes when they're on sale. I know what you mean about opening a whole can! There is a comment here about dried coconut milk from the Indian grocer, which I would love to try. You can find all the other recipes I have with coconut milk by entering "coconut milk" into the search bar.

    Thanks Elizabeth!

  10. Love anything with a curry flavor…Peanut sauce- Bonus!!

  11. Kalyn – sounds delish. Can you please advise which coconut milk product you use for this? I'm assuming it's your fave Thai Kitchen Lite or is it something else? (BTW: they now offer it in “organic.” http://www.thaikitchen.com/Products/Coconut-Milk/Organic-Lite-Coconut-Milk.aspx) I sure wish TK would offer it in an amount smaller than 14 oz, in much the same way as tomato paste is now available in a storage-friendly tube. I rarely use coconut milk because of the waste. For example, this chicken skewer recipe would leave me with 11 oz of coconut milk. Hmmm . . . here’s an idea. When you post a recipe where a slight amount of a canned ingredient is used, in the days that immediately follow, would you consider providing recipes that would use up the remainder of it?

  12. Kalyn – my kids would love Chicken Satay or any kind of chicken with coconut curry marinade + peanut sauce. These look fantastic – like your updated photos!

  13. I love having my grill on a covered porch, too. I use it all year long, even in winter when I'm out there with my coat and gloves!

  14. Emily, so glad you liked it!

  15. Had this tonight for a quick dinner. Delicious!

    Made the chicken on the stove. No time for a full marinade, so I left it sitting in the sauce for a few minutes while I chopped up the cucumber salad. Worked out fine. Went easy on the curry powder and threw in some ground ginger for more of an Asian flair. Really, really tasty!

    Thanks, Kalyn!