Peanut the Queue hero image

Peanut the Queue

Grilled Coconut-Marinated Chicken Skewers with Creamy Peanut Dipping Sauce

40 minutes
Serves 4
DinnerThai
Herb's take

Channeling the vibrant street grills of Southeast Asia, this dinner brings together juicy coconut-marinated chicken skewers and a luscious peanut sauce. You'll master the art of marinade science (hello, protein denaturation!) and unlock the creamy power of coconut milk for both flavor and fire insurance.

Equipment needed
  • Grill
  • Wooden or metal skewers

Ingredients

Yield
4

Instructions

  1. 01
    In a medium bowl, combine 1/4 cup finely chopped peanuts, 1/2 cup coconut milk, 2 tablespoons soy sauce, 1 tablespoon brown sugar, 1 tablespoon fish sauce, half the lime zest and juice, 2 cloves minced garlic, and 1/2 tablespoon grated ginger. Whisk to form the marinade.
  2. 02
    Add chicken thigh pieces to the marinade and toss to coat. Cover and refrigerate for at least 20 minutes.
  3. 03
    If using wooden skewers, soak them in water for 20 minutes to prevent burning.
  4. 04
    Meanwhile, prepare the peanut sauce: In a small saucepan, combine remaining 1/2 cup coconut milk, 1/2 cup finely chopped peanuts, 1 tablespoon soy sauce, 1 tablespoon brown sugar, remaining lime zest and juice, 1 clove minced garlic, 1/2 tablespoon grated ginger, sriracha, and 1 tablespoon vegetable oil.
  5. 05
    Bring the sauce to a simmer over medium-low heat, stirring often, until thickened and glossy, about 5-7 minutes. Remove from heat and set aside.
  6. 06
    Thread marinated chicken pieces onto skewers, shaking off excess marinade. Discard any leftover marinade.
  7. 07
    Preheat grill to medium-high and oil the grates. Grill skewers for 4-5 minutes per side, or until chicken is cooked through and lightly charred.
  8. 08
    Brush hot skewers lightly with remaining 1 tablespoon vegetable oil for shine and moisture.
  9. 09
    Serve chicken skewers on a platter, showered with scallions, cilantro, and a sprinkle of chopped peanuts. Offer warm peanut sauce on the side for dipping.
  10. 10
    Season everything with salt and pepper to taste just before serving.

Want your own batch?

I don't run a recipe search engine—I invent dishes from what you tell me. Toss me some ingredients on the home page.