Best 8 Grilled Chicken Kabobs With Thai Peanut Sauce Recipes

THAI CHICKEN SKEWERS

Steps:

• Place the coconut milk, brown sugar, curry pasta, ginger, lime zest, salt and pepper in a resealable freezer bag. Seal and shake to combine.
• Place the chicken in the bag. Marinate in the refrigerator for at least one hour or up to 8 hours.
• Remove the chicken from the marinade and thread onto skewers.
• Preheat the grill or a grill pan to medium heat. Place the chicken skewers on the grill and cook for 4-5 minutes on each side or until cooked through.
• Sprinkle the cilantro and peanuts on top of the chicken and serve with peanut sauce.

CHICKEN SATAY

Steps:

• In a large mixing bowl, whisk together all of the marinade ingredients, except for the chicken: soy sauce, fish sauce, lime juice, honey, Sriracha, ginger, and garlic. Add the chicken, toss to coat, then cover with plastic wrap and place in the refrigerator to marinate for 2 hours or overnight. Let stand at room temperature for 30 minutes before grilling. If using wooden skewers, soak the skewers in water for 30 minutes prior to grilling.
• Meanwhile, prepare the peanut sauce: In a medium saucepan, combine the chicken broth, peanut butter, honey, soy sauce, fish sauce, Sriracha, ginger, and garlic. Bring to a simmer over medium heat, then let cook, stirring often, until the sauce is smooth and has thickened, about 6 minutes. Stir in the lime juice and set aside.
• When ready to cook, preheat an outdoor grill or indoor grill pan to medium-high. Then thread the chicken onto skewers.
• Grill chicken until cooked through, about 2-3 minutes per side. Let rest for 2-3 minutes. Sprinkle with peanuts and cilantro, then serve warm with peanut sauce and lime wedges.

GRILLED THAI CHICKEN SKEWERS WITH PEANUT SAUCE

Steps:

• Stir together all marinade ingredients in a small bowl. Place the chicken in a large zip-top bag or resealable container and pour in the marinade, making sure the chicken is completely coated. Chicken should marinate at least an hour and up to 48 hours. If prepping the veggies ahead of time, cut into 1-inch pieces and pack them in a second bag or container. Pack chicken & veggies in your cooler.
• In a separate container, mix together all the ingredients for the peanut dipping sauce. Seal and pack in your cooler.
• Fire up your grill or get your campfire going. You'll be cooking the skewers over medium-high to high heat.
• Build your skewers: chicken on their own skewers, and the onions & peppers together. Brush the veggie skewers with oil, and season the chicken skewers with salt.
• Once the grill has reached a medium-high heat, place all the skewers on the grate. Grill, turning often, until the chicken has cooked through (about 10 minutes), and the vegetables are tender (7-10 minutes).
• Serve with the peanut sauce & enjoy!

CHICKEN SKEWERS WITH PEANUT SAUCE

Steps:

• Start charcoal or gas grill or heat broiler; fire should be moderately hot, and rack should be at least 4 inches from heat. If using wood skewers, soak them in water.
• Put peanut butter in a small saucepan over medium heat; add curry paste or powder, salt and enough coconut milk to achieve a creamy but quite thick consistency. Cook over low heat, whisking, until smooth; do not boil. Cool a bit, then stir in nam pla and lime juice.
• Marinate chicken in this mixture for 5 minutes to an hour. Skewer chicken chunks, then grill or broil slowly, until nicely browned and cooked through, 10 minutes or longer. Serve hot, garnished with cilantro and accompanied by lime.

GRILLED THAI CURRY CHICKEN SKEWERS WITH COCONUT-PEANUT SAUCE

Steps:

• Pound the chicken breasts to an even ½-inch thickness between two pieces of wax or parchment paper. Cut the breasts into 1½" pieces and set aside.
• Make the marinade by combining the soy sauce, dark brown sugar, lime zest, vegetable oil, garlic, curry powder, ginger, cardamom and salt in a large bowl. Add the chicken pieces to the bowl and mix until chicken is evenly coated. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 4 hours or overnight.
• Make the sauce by whisking together the coconut milk, peanut butter, brown sugar, soy sauce and red curry paste in a medium saucepan. Bring to a simmer, then cook over medium heat, stirring occasionally, for about 3 minutes. Add the fresh lime juice. Set aside.
• Preheat the grill to high heat. Meanwhile, thread the chicken pieces onto skewers. Grease the grill. Place the skewers on the grill and cook for about 10 minutes, turning once, or until the chicken is cooked through. Serve the chicken skewers with the Coconut-Peanut Sauce and lime wedges, if desired.

GRILLED CHICKEN KABOBS

Steps:

• In a resealable plastic bag, combine the mustard and Worcestershire sauce and water, soy sauce and oil; remove 1/3 cup and set aside for basting. Cut chicken into 1-1/2-in. pieces; add to bag. Seal and refrigerate for 1-1/2 to 2 hours. Drain, discarding marinade. , Thread chicken and vegetables alternately on skewers. Baste with reserved marinade. Grill over hot heat for 10 minutes. Turn and baste. Cook 10 minutes more or until chicken juices run clear.

SPICY PEANUT CHICKEN KABOBS

Steps:

• In a small bowl, combine the first 10 ingredients. Set aside 3 tablespoons marinade for sauce. Pour remaining marinade into a large resealable plastic bag; add onion and chicken. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate sauce., Drain and discard marinade. Thread chicken onto eight metal or soaked wooden skewers. , Grill chicken, covered, on an oiled rack over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until no longer pink. Brush with reserved sauce before serving.

CHICKEN KABOBS WITH PEANUT SAUCE

Steps:

• Remove skin and bones from chicken. Cut chicken into 3/4-inch pieces. (For easier cutting, partially freeze chicken about 1 hour.) In large glass bowl, mix chicken and remaining kabob ingredients. Cover and refrigerate at least 2 hours, stirring occasionally.
• Soak 14 to 16 bamboo skewers in water at least 30 minutes before using to prevent burning.
• In 1 1/2-quart saucepan, heat oil over medium heat. Cook onion in oil, stirring occasionally, until tender. Remove from heat. Stir in remaining sauce ingredients. Heat over low heat, stirring occasionally, just until blended (sauce will separate if overcooked).
• Set oven control to broil. Remove chicken from marinade; reserve marinade. Thread 4 or 5 chicken pieces on each skewer. Brush chicken with marinade.
• Broil chicken with tops about 4 inches from heat 4 to 5 minutes. Turn; brush with marinade. Broil 4 to 5 minutes longer or until chicken is no longer pink in center. Discard any remaining marinade. Serve chicken with sauce.