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Peanut Chicken Kabobs
5 from 3 votes

Peanut Chicken Kabobs

Moist, tender, juicy chicken! The most flavorful and easy marinade. Served with the creamiest, dreamiest peanut sauce!

Prep Time
2 hrs 30 mins
Cook Time
10 mins
Total Time
2 hrs 40 mins
Servings: 6 servings
Course: Main Course
Cuisine: Asian, American, International

Ingredients

  • 2 tablespoons soy sauce reduced sodium
  • 3 cloves garlic minced
  • 1 tablespoon ginger freshly grated
  • 1 tablespoon brown sugar
  • 2 teaspoons fish sauce
  • 1 ½ teaspoons yellow curry powder
  • 2 pounds chicken thighs cut into 1-inch chunks, boneless, skinless
  • 1 tablespoon vegetable oil
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • 1 lime cut into wedges
  • ⅓ cup cilantro for serving, fresh leaves
for the peanut sauce
  • ⅓ cup peanut butter creamy
  • 1 ½ tablespoons soy sauce reduced sodium
  • 1 tablespoon lime juice freshly squeezed
  • 2 teaspoons brown sugar
  • 2 teaspoons Chili garlic sauce or more, to taste
  • 1 teaspoon ginger freshly grated

Instructions

    Cup of Yum
  1. In a medium bowl, combine soy sauce, garlic, ginger, brown sugar, fish sauce and curry powder.
  2. In a gallon size Ziploc bag or large bowl, combine chicken and soy sauce mixture; marinate for at least 2 hours to overnight, turning the bag occasionally.
  3. Drain the chicken from the marinade, discarding the marinade.
  4. Preheat grill to medium high heat. Thread chicken onto skewers. Brush with vegetable oil; season with salt and pepper, to taste.
  5. Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes. Brush skewers with 2-3 tablespoons peanut sauce, cooking for an additional 1-2 minutes.
  6. Serve immediately with peanut sauce and lime wedges, garnished with cilantro, if desired.
for the peanut sauce
  1. Whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Whisk in 2-3 tablespoons water until desired consistency is reached.