Grilled Chicken Skewers with Peanut Sauce (Video)
These Grilled 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!
Watch the video to see if you’d like to make
Grilled Curried Chicken Skewers with Spicy Peanut Sauce!
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 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 years ago. I finally got organized and took new photos, which show off a bit better how tasty this recipe is!
How to Make Grilled Chicken Skewers with Peanut Sauce:
(Scroll down for complete recipe with nutritional information.)
- 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.
- 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 (affiliate link), which keep the meat from spinning when it’s on the grill.
- 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.
- 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!
- Serve hot, with the sauce on the side.
Make it a Low-Carb Meal:
More Recipes with Chicken and Curry:
Cheesy Creamy Low-Carb Chicken Broccoli Curry Casserole
Curried Chicken Salad with Asparagus and Pine Nuts
Chicken Breasts with Cilantro and Thai Curry Peanut Sauce
Low-Carb Chicken and Asparagus Bake with Creamy Curry Sauce
- 4 boneless, skinless chicken breasts
- 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)
- Trim all visible fat and tendons from chicken breasts and cut each breast in half lengthwise to make two strips.
- Combine marinade ingredients in a small bowl and whisk together.
- 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.
- Let marinate in refrigerator, a minimum of 6 hours, or all day.
- 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.
- Preheat charcoal or gas grill to medium high (you can only hold your hand there for a few seconds.)
- 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.
- Grill chicken, turning every 3-4 minutes, until it’s nicely browned and feels firm (but not hard) to the touch.
- 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.
- While chicken grills, whisk together soy sauce, lemon juice, peanut butter, coconut milk, sweetener of your coice, and cayenne pepper in small saucepan.
- This sauce is good on so many things, I recommend doubling or tripling the amounts.)
- Heat over low heat, thinning sauce with a little water if it thickens too much.
- Serve chicken hot, with some sauce on the side for dipping chicken pieces.
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.
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.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Grilled Chicken Skewers with Peanut Sauce are a perfect main course for low-carb and low-glycemic diets and any phase of the original South Beach Diet, as long as you use an approved sweetener and natural peanut butter without sugar.
Find More Recipes Like This One:
Use Grilling Recipes to 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.