Kalyn's Kitchen

Chicken Skewers with Peanut Sauce (Video)

Chicken Skewers with Peanut Sauce are so tasty for an easy dinner from the grill and the chicken has a soy-curry marinade for added flavor! 

PIN the Chicken Skewers to try it later!

Grilled Chicken Skewers with Peanut Sauce finished chicken on serving plate

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 Chicken Skewers with Peanut Sauce for a few more months. The chicken skewers were adapted from a recipe in, Fine Cooking Annual (affiliate link), a very old cookbook but one 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, and I finally got organized and took new photos, which show off a bit better how tasty this recipe is!

What ingredients do you need for this recipe?

What type of skewers are best for grilled skewers or kabobs?

If you’re making grilled skewers or kabobs I highly recommend using either thicker blade-type skewers (affiliate link) or double skewers (affiliate link) to prevent the meat from spinning around on the skewers. You can see the favorite double skewers I used in this recipe. But if you don’t have skewers like that, make sure you squeeze the chicken pieces together to hold them in place. 

What if you don’t have an outdoor grill?

If you don’t have an outdoor grill you can make these chicken skewers on a stove-top grill pan with ridges (affiliate link)  or on a  George Foreman Grill (affiliate link). And these kinds of grilling gadgets are also great for grilling when it’s too cold to cook outside, enjoy! Don’t forget that the George Foreman Grill cooks both sides at once, so the cooking times will be much shorter.

Grilled Chicken Skewers with Peanut Sauce process shots collage

How to make this recipe:

(Scroll down for complete recipe with nutritional information.)

  1. Trim the boneless, skinless chicken breasts and cut each one in half lengthwise to make two strips, or three strips if the chicken breasts are really large.
  2. Mix soy sauce, lemon juice, peanut oil, garlic puree, and curry powder to make the marinade.
  3. Put chicken strips and marinade in a plastic bag and marinate a few hours, or longer.
  4. When you’re ready to cook, drain chicken and let it come to room temperature, then thread it on skewers.  Preheat grill to medium-high.
  5. Grill chicken, turning the kabobs every few minutes until the chicken is nicely done and feels firm (but not hard to the touch.) With my new natural gas grill I cooked them 12 minutes and they were perfect.
  6. While chicken cooks, 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!)
  7. Serve hot, with the sauce on the side.

Make it a Low-Carb Meal:

For a delicious low-carb dinner, Chicken Skewers with Peanut Sauce would taste great with Grilled Zucchini and Thai Cucumber Salad.

More Recipes with Chicken and Curry:

Cheesy Chicken Broccoli Curry Casserole
Curried Chicken Salad
Chicken with Thai Curry Peanut Sauce
Chicken and Asparagus Bake with Creamy Curry Sauce

Grilled Chicken Skewers with Peanut Sauce finished chicken on serving plate

Grilled Chicken Skewers with Peanut Sauce

Yield 4 servings
Prep Time 15 minutes
Cook Time 12 minutes
Additional Time 6 hours
Total Time 6 hours 27 minutes

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

Ingredients

Ingredients:

  • 4 boneless, skinless chicken breasts

Marinade Ingredients:

  • 2 T soy sauce (see notes)
  • 2 T fresh lemon juice
  • 1/4 cup peanut oil
  • 2 tsp. garlic puree
  • 1 tsp. curry powder

Peanut Sauce Ingredients:

  • 2 tsp. soy sauce
  • 2 tsp. fresh lemon juice
  • 1/3 cup Adams Natural Peanut Butter (see notes)
  • 1/3 cup coconut milk
  • 1 tsp. Golden Monkfruit Sweetener
  • 1/4 tsp. Cayenne pepper (or more)

Instructions

  1. Trim all visible fat and tendons from chicken breasts and cut each breast in half (or in three strips) lengthwise.
  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 6 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 or three 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. On my new natural gas grill the chicken skewers 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, Golden Monkfruit Sweetener or sweetener of your choice, and cayenne pepper in small saucepan.
  11. This sauce is good on so many things, I recommend doubling or tripling the amounts.)
  12. Heat over low heat, thinning sauce with a little water if it thickens too much.
  13. Serve chicken hot, with some sauce on the side for dipping chicken pieces.

Notes

Be sure to use Gluten-Free Soy Sauce (affiliate link) if needed. I love Adams 100% Natural Peanut Butter (affiliate link) but use any natural peanut butter without added sugar. Use any sweetener you prefer if you don't have Golden Monkfruit Sweetener (affiliate link).

This recipe adapted from Fine Cooking Annual.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 498Total Fat: 33gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 102mgSodium: 755mgCarbohydrates: 7gFiber: 2gSugar: 2gProtein: 44g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
As long as you use an approved sweetener and natural peanut butter without sugar, these chicken skewers and the peanut sauce are a perfect main course for low-carb and low-glycemic diets and any phase of the original South Beach Diet.

Find More Recipes Like This One:
Use Grilling Recipes to find more recipes like this one. Use the Diet Type Index 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.

Historical Notes for this Recipe:
This recipe was first posted in 2007! It was updated with better photos in 2012 and updated with more information 9n 2021.

Pinterest image of Chicken Skewers with Peanut Sauce

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    40 Comments on “Chicken Skewers with Peanut Sauce (Video)”

  1. I got here by clicking on a pork kabob with a peanut soy sauce…what happened? Haha! Can the chicken be easily swapped for some pork tenderloin or similar? Chicken is good, but the price of things is preventing me from doing much with chicken breasts these days. Pork always works well when we stab it and grill it. 😉

    • Sadly Google runs the internet now and they don’t like “unimproved” content on websites. And I have so many old recipes that have never been updated that I have removed some and redirected it to a similar recipe. You could definitely make this with pork though. Or here is the pork kabob recipe:

      Grilled Pork Kabobs with Spicy Peanut Butter, Sesame, and Soy Sauce Marinade

      (Makes 4-6 kabobs, recipe adapted from Cooking for Dads. This marinade recipe can be used on beef, pork, or chicken.)

      1 1/2 lb. thick pork loin chops, fat trimmed and cut into pieces about 1 inch by 2 inches

      Marinade:
      1/4 cup red wine vinegar
      2 T soy sauce
      2 T vegetable oil (I used canola oil)
      1 1/2 tsp. sesame oil
      1 T lime juice
      2 T smooth peanut butter (use natural peanut butter without added sugar)
      2 tsp. finely minced garlic
      1/2 tsp. red pepper flakes (use more or less to taste)

      Trim visible fat from pork chops and cut into strips about 1 inch by 2 inches. (I cut each trimmed pork chop into about 4 crosswise strips.)

      Combine red wine vinegar, soy sauce, vegetable oil, sesame oil, lime juice, and peanut butter, then whisk until peanut butter is mixed into the other liquids. (This will take a little stirring to get it smooth.) When the mixture is well-combined, whisk in the finely minced garlic and red pepper flakes.

      Put pork cubes into Ziploc bag or plastic container with a snap-on lid, then pour in marinade. Let the pork strips marinate 6-8 hours in the refrigerator, turning it a few times if you’re home.

      When you’re ready to cook, remove the pork strips from the refrigerator and drain the marinade. (I used a colander placed in the sink to drain the pork pieces.) Thread kabobs onto skewers, folding each piece over so they won’t spin when they’re cooking.

      Let the pork pieces come to room temperature while you oil the grill with olive oil or non-stick grilling spray and preheat grill to medium-high. (You can only hold your hand there 2-3 seconds at that heat.)

      Grill kabobs, turning several times with tongs so you get nice grill marks on each side. Kabobs are done when the pork feels firm, but not hard to the touch or when meat reaches a temperature of 160F/70C on an instant-read meat thermometer. We cooked our kabobs about 15 minutes, but actual cooking time will depend on the temperature of your grill and temperature of the meat when it’s put on the grill. Serve hot.

      • Awesome, quick response! THANK YOU for giving me the recipe directly! We grill all year long (yes, even in 3 feet of snow here in eastern Washington), so I’m always looking for recipes for my husband to grill for us. 😀 And we LOVE peanut butter!!

    • No problem! I hate having to remove old recipes, but you can’t fight google. Sometimes I put them on the site and just de-index the post, but I’m starting to get a lot of those. Hope you enjoy!

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

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

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

  6. So glad they were a hit!

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

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

  9. 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.

  10. 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!

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

  12. 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?

  13. 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!

  14. 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!

  15. Emily, so glad you liked it!

  16. 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!