Thai Chicken Skewers Recipe

Thai chicken skewers recipe
with Thai coconut-peanut satay dipping sauce

This Thai chicken skewers recipe with the coconut-peanut satay sauce was what I chose to bring when visiting my friends' cabin for a weekend of drinking, swimming, and grilling. I needed something delicious that could feed a big group, was easy to move, and was easy to grill. Peanutty satay sauce is always a winner and I wanted to cook chicken breasts so there would be at least one comparatively healthy thing in our bellies during that 48-hour bacchanal, so I tweaked a version of this recipe right here to come up with my own Thai chicken skewers recipe with a Thai coconut-peanut satay dipping sauce.

It was a big hit. My buddy grilled up all the skewers at once–there were about two dozen. When they were done, the kebabs disappeared in moments. We ate like a bunch of protein-starved hunter-gatherers, tearing meat right off the wooden skewers. We didn't have any nice side dishes to go with this besides a giant bag of salt-and-vinegar chips, but if you're trying to make a balanced meal, these skewers would go well with grilled vegetables and some bread or rice. Keep it simple! 

I made the recipe at home again so we could use our Livart electric tabletop grill, which is an ideal kebab grill. (We used the shorter wooden kebabs–longer is not always better.) Mr. Tabletop Cook and I had our own little barbecue right at the living room table while rewatching Bill and Ted's Excellent Adventure. It was a most righteous Saturday night.

This marinade is pretty salty with the fish sauce and the soy sauce. My suggestion would be to use reduced-sodium soy sauce and avoid marinating the chicken for more than an hour. The chicken will really soak up the marinade over time and it might end up uncomfortably salty.

This satay sauce recipe made a small bucket of delicious coconut-peanut dipping sauce. But trust me: no one will complain. I had doubled this recipe to barbecue with the guys, and then left a jar in their fridge. After Mr. T and I left, they made up another batch of skewers just to finish the sauce. I'll take that as an endorsement. 

If you have a gravy boat, get it out. You'll want to pour this sauce on everything. 

I'd love to try this Thai peanut dipping sauce with vegetable crudites, as a salad dressing, or a sauce for noodles. It would also work as a dip for any broth fondue, fondue chinoise, fondue bourguignonne, or a tabletop-grilled meal, such as shrimp skewers on the raclette grill


Some things you might need for this Thai chicken skewers recipe: 

Visit The Tabletop Tool Shop or The Tabletop Food Shop for everything and anything you might need for an excellent tabletop cooking experience.


Thai chicken skewers recipe

Ingredients

  • 4 tablespoons fish sauce
  • 4 tablespoons soy sauce
  • 3 tablespoons brown sugar
  • 3-4 kaffir lime leaves
  • 1 tb dried lemongrass
  • 2 tbs olive oil
  • 3 garlic cloves, minced
  • 1 tablespoon curry powder
  • 1 tsp ground galangal (or use ground ginger or some slices of fresh ginger)
  • 2-1/2 - 3 pounds boneless, skinless chicken breasts

Optional additions for the skewers

  • Red, yellow, or green bell peppers, cut into hearty pieces
  • Chunks of fresh pineapple
  • Button mushrooms
  • Broccoli

Directions

  1. Prepare the chicken marinade in a bowl or freezer bag large enough to hold all the chicken. Mix all the marinade ingredients together. 
  2. Cut the chicken into bite-size pieces. I cut mine maybe a little on the small side knowing that we were cooking them at the table and would have a little less patience than folks standing in the backyard waiting for the big grill. Put the chicken into the marinade in the bag or bowl and let marinate in the fridge for up to one hour before serving to grill. 
  3. Prepare the Thai coconut-peanut satay sauce according to the recipe below.
  4. Preheat the grill on the table, remembering to add water to the drip pan if you're using the little orange grill like ours. 
  5. Thread the chicken pieces onto skewers. I used shorter skewers and they were the perfect size for our tabletop grill, so keep that in mind. Alternate pieces of meat with pieces of bell peppers, pineapples, mushrooms and broccoli, if you like. 
  6. Serve the raw skewers and the peanut dipping sauce at the table. Guests can cook the skewers then spoon the peanut sauce over the top before they eat them. 


Thai coconut-peanut satay sauce recipe

Ingredients 

  • 1 tablespoon red curry paste
  • 1 tablespoon oil
  • 1 (13-oz) can coconut milk (do not use low fat)
  • 1/4 cup peanut butter
  • 1/4 cup brown sugar, packed
  • 1-1/2 tablespoons fish sauce
  • 3 tablespoons fresh lime juice

Directions

  1. To prepare the sauce, start by heating up the oil in a saucepan on medium heat. Add the curry paste and let it sizzle until the sauce is hot and fragrant. Then add the coconut milk. When the coconut milk is warmed through, add the peanut butter and brown sugar. Stir with a wooden spoon until the peanut butter and brown sugar are melted and dissolved in the coconut milk. 
  2. Remove the pot from the heat and stir in the fish sauce and lime juice. Let it cool a bit before putting it in a bowl or jar. You can keep it in the fridge for up to 5 days, but I bet it it'll get eaten before that long. 

After you've made this Thai chicken skewers recipe, you might also want to try these other tabletop-cooking ideas: 


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