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These Thai Chicken Skewers with Peanut Sauce are the perfect way to spice up your life!
I don’t know about you, but skewers scream summer to me. And these Thai Chicken Skewers with Peanut Sauce are the perfect meal to make your next skewer dish. Perfect for appetizers, dinner, or any and all bbq fun. Side note: don’t fret if you don’t have access to a grill. You can also cook these bad boys in a grill pan like me since our backyard is still a construction zone. See the links I included below.
I used a mandolin slicer to cut my zucchini into ribbons. I then threaded them on to the skewers wrapping them around the chicken. See my video on Insta for a visual. You can also choose to cut them how you would like if you have trouble with threading the ribbon
The peanut sauce served drizzled over these perfect Thai Chicken Skewers definitely has a kick to it. Feel free to omit the chili paste like I should have done, given the amount of pregnancy heartburn that happened. But I fully support all the spice all the time normally. Guys, that’s all I got for you, be sure to whip these babies up for your next taste of summer. You will not regret it!
Tools I used for these Thai Chicken Skewers with Peanut Sauce, Click any of the links below to buy directly on Amazon.
Want more Summer Dinner Recipes?! Check these out:
Did you make these Thai Chicken Skewers with Peanut Sauce?! Be sure to tag me on Insta @theseasonaljunkie I LOVE to see your creations!
Thai Chicken Skewers with Peanut Sauce.
Spice up summer with these Thai Chicken Skewers with Peanut Sauce. So good, so packed with flavor, and perfect for sharing!
- 1-2 Zucchini, sliced into ribbon using a mandolin. Feel free to use any cut you are comfortable with however
- 1 Pound of Chicken, cut into bite-sized cutes
- Salt and Pepper
- 2 tbsp Soy Sauce
- 1/2 tbsp Fish Sauce
- 1 tbsp Sesame Oil
- 1 Garlic Clove, minced
- 1 Lime, juice
- 1 tbsp Maple Syrup or Honey
- Peanut Sauce:
- 1/2 cup Creamy Peanut Butter
- 3 tbsp Rice Wine Vinegar
- 1/4 cup Soy Sauce
- 3 tbsp Maple Syrup
- 1/2 tsp Dried Ginger
- 2 tsp Garlic
- Optional 1 tbp Chili Paste
- 1-2 Limes to taste, Juice
- 1/4 up of water to desired consistence
- Optional Toppings: Chopped Cilantro, Sliced Green Onions, Crushed Peanuts, Sesame Seeds
- I served my with rice!
In a bowl whisk together marinade ingredients. In a container, add cubed raw chicken and pour marinade over. Allow to marinate for 2-24 hours.
Peanut sauce: Add all peanut sauce ingredients except for the lime juice and water to a bowl and whisk together. Depending on how juicy your limes are depends on how much lime juice you will get. I would start of by juicing one and then taste testing to see if you need the additional. Now whisk in your water slowly to your desired consistency. You may not need all the water or you may chose to add a little more depending on your peanut butter choice. Set aside in fridge until you are ready to serve.
Time to thread your skewers. Using the zucchini ribbons can be a little bit of a learning curve, but they are so pretty. Feel free to use whatever cut of zucchinis you prefer. If you are using the ribbons, start at one end of the zucchini and thread at the very top. The order goes zucchini end, piece of chicken, wrap the zucchini around the chicken and thread through the top, add a piece of the chicken and repeat. I do this with about 5 pieces of chicken per skewer until I have used all my chicken up. Season skewers with salt and pepper. On my Instagram, I show a reel that gives an example of me doing this.
If you are using a grill, Add skewers directly to grill and cook on each side for 5-8 minutes for a total of 10-16 minutes. The chicken should register 165 degrees when done.
If you are using the oven/stove top, preheat your oven to 400 degrees. Get your grill pan hot. Sear the chicken skewer for 3 minutes each side and then pop into preheated oven for 10-12 minutes until chicken is 165 degrees.
Drizzle with peanut sauce!
I served mine over rice and garnished with cilantro, green onion, and sesame seeds.