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Posted by on Jul 9, 2015 in any season | 0 comments

Grilled Chicken Skewers with 3-Ingredient Peanut Sauce

Grilled Chicken Skewers + Peanut Sauce

Grilled Chicken Skewers + Peanut Sauce

Grilled Chicken Skewers + Peanut Sauce

Isn’t it ironic that summer months (read hot months) are the time we decide to stand outside over a heat-producing appliance? Nevertheless, we’re in the thick of grilling and backyard party season, and I love it! I love party food, too, but sometimes it can be a pain trying to make individual servings, finger foods, etc.

I recently had a catering request for chicken skewers with a dipping sauce. Chicken satay with peanut sauce immediately came to mind, but I was dismayed with the ridiculous number of ingredients most recipes called for. So I started working on my own peanut sauce, got three ingredients in, and decided it was complete. Perhaps some exotic spices or fish sauce or something else would’ve made it even better, but sometimes simplicity is the key. Learning to edit myself is one of the most difficult but important goals I strive for when it comes to art and food.

Anyhow, these skewers were a big hit, and they made my life a lot easier. You can marinate the meat ahead of time so they’re ready to go when it’s party time, and the sauce comes together in maybe a minute. I find that it’s best with freshly ground peanut butter (just peanuts without all of the other mess), and don’t forget to soak your skewers!!

Grilled Chicken Skewers with 3-Ingredient Peanut Sauce

Yield: 2-3 servings for a meal, more for hors d'oeuvres


  • 1 lb chicken breast tenderloins (or breasts cut into smaller strips)
  • 1/3 c + 1/2 c coconut milk, divided
  • 1/4 c + 2 Tbsp soy or tamari sauce, divided
  • 1 Tbsp Thai red curry paste
  • 1/4 c freshly ground peanut butter

  • 6-10 bamboo or metal skewers


  • 1. In a small bowl, whisk together 1/3 c coconut milk, 1/4 c soy or tamari sauce, and 1 Tbsp red curry paste. Use a fork or whisk to smash clumps of curry paste and incorporate (it helps if you let the paste come to room temperature before making the marinade).
  • 2. Trim any excess fat or fibrous bits from the chicken breasts and discard. Place chicken in a shallow dish just large enough to hold it in a single layer. Pour marinade over chicken and toss to coat. Cover and refrigerate for at least one hour or up to overnight, turning chicken periodically.
  • 3. For the peanut sauce (you can do this a day+ ahead), stir together 1/4 c peanut butter, 1/2 c coconut milk, and 2 Tbsp soy or tamari sauce. If making ahead, cover and refrigerate.
  • 4. If using bamboo skewers, soak in water for at least 30 minutes prior to cooking. Preheat grill to medium-high heat. When you're ready to cook the chicken (and not before), blot off excess marinade and skewer chicken. Cook about 3-5 minutes per side, depending on the thickness of your pieces. If using a thermometer, I aim for 155-160°F at most because the temperature will continue to come up after you take it off of the grill (to a USDA suggested 165°F).
  • 5. Let chicken rest, lightly tented with foil, for at least 5 minutes before serving. Serve warm with peanut sauce; if sauce is refrigerated ahead of time, allow to return to room temperature before serving.
  • Notes

    Remember to put chicken in a clean dish after grilling. Returning the chicken to the marinade container risks contamination!

    Leftover peanut sauce will keep in an airtight container in the fridge for at least a week.

    If you have leftover chicken, I've found it easiest to remove it from the skewers before refrigerating, both for space concerns and because it's easier to get off. (That's what she said.) (Sorry I couldn't help myself.) (Does anyone actually read these notes anyway?)

    If you don't have access to a grill or grill pan, I like to broil the chicken skewers for 3-4 minutes or until cooked through on a lined baking sheet.

    I like to serve these chicken skewers with grilled veggies that are easy to pick up, like broccoli, rounds or sticks of summer squash, or green onions.

    Tamari is a Japanese version of soy sauce that uses little to no wheat. If you are aiming for a gluten-free version of this recipe, look for GF tamari sauce (make sure to double check the label).

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