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Peanut Sauce-Marinated Chicken Skewers

Peanut Sauce Marinated Chicken Skewers sprinkled with crushed peanuts on a plate served with cucumber salad
  • Serves:  8
  • Prep Time:  40 min
  • Cook Time:  20 min

Ingredients

  • ½ cup creamy peanut butter
  • 6 garlic cloves, minced
  • 2 tablespoons soy sauce or tamari
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon white vinegar
  • 4 green onions, minced
  • ¼ cup minced fresh cilantro, plus more for serving
  • 2 teaspoons ground ginger
  • 1 teaspoon kosher salt
  • 3 pounds boneless skinless chicken thighs, cut into 1 inch pieces
  • Vegetable oil, for brushing
  • 12 metal (6-inch) skewers, see Note
  • ½ cup peanuts, crushed, for serving
  • Crushed red pepper flakes, optional

Method

Oven Method:

  1. In a large bowl, combine the peanut butter, garlic, soy sauce, sesame oil, white vinegar, half of the green onions, cilantro, ground ginger, and salt.

  2. Add the chicken to the marinade and toss until evenly coated. Let marinate for at least 30 minutes or up to overnight covered in the refrigerator.

  3. Preheat the oven to 400° F with a rack in the center position. Set a metal cooling rack inside of a rimmed sheet pan and brush rack with oil.

  4. Remove the chicken from the marinade and allow any excess to drip off. Tightly thread the meat onto skewers, dividing evenly. Place the skewers on the prepared baking rack. Bake chicken for 20 minutes, or until the internal temperature reaches 165°F on an instant-read thermometer.

  5. Serve the skewers family-style, garnished with remaining green onions.


Grill Method:

  1. In a large bowl, combine the peanut butter, garlic, soy sauce, sesame oil, white vinegar, half of the green onions, cilantro, ground ginger, and salt.

  2. Add the chicken to the marinade and toss until evenly coated. Let marinate for at least 30 minutes or up to overnight covered in the refrigerator.

  3. Preheat a grill medium-high, 400°F. Brush the gates with oil.

  4. Remove the chicken from the marinade and allow any excess to drip off. Tightly thread the meat onto skewers, dividing evenly. Grill the chicken, flipping halfway through, until the internal temperature reaches 165°F on an instant-read thermometer, about 5-6 minutes per side.

  5. Serve the skewers family-style.


Note: If using wooden or bamboo skewers, soak them in water for at least 1 hour before using.