Thai Style Peanut Chicken Skewers

Allow 200g of bone in chicken thighs per person. This will work with about 1kg of chicken thighs.

This is a nice and delicately spiced dish, that goes great as just a snack or as part of a main meal served on a bed of salad.


4-5 slices ginger

2 cloves garlic

2 tbsp soy sauce

1 tbsp dark soy sauce

2 tbsp coconut cream

2 tbsp sugar

1 tbsp oyster sauce

Coconut Cream Glaze

6 tbsp coconut cream

1 ½ tbsp honey

1 tsp soy sauce

Simple Peanut Sauce (Optional)

2 tbsp coconut cream

32g natural peanut butter (unsweetened)

1 tsp rice vinegar

1 tsp Thai red curry paste

2 tsp maple syrup (or honey)

2 tsp soy sauce

2-3 tbsp water (or enough to thin it out to the consistency you like)

1 tsp sesame oil (optional)

1 tsp chili oil (optional)

Quick & Easy Peanut Sauce

In a small bowl, combine all the ingredients from the peanut sauce ingredient list and mix well.

Set aside until the chicken skewers are ready to be served.

Marinating & Skewering the Chicken

If you are using wooden skewers, in a tall cup, add water and soak the back ends (the ends that are not pointy) so they don’t burn on the grill.

Cut the chicken up into bitesize chunks and set it in a bowl

Using your preferred method, mortar and pestle, food processor, or finely chop by hand, chop the garlic and ginger up as finely as you can and add it to the chicken

Add the rest of the marinade ingredients from the Marinade ingredient list into the bowl and mix everything together.

Let it marinade in the bowl for 1-2 hours in the fridge

Remove them from the fridge 30 minutes before you are about to grill them.

Skewer the chicken. Making sure they are tightly skewered.

Making the Coconut Cream Glaze

In a small bowl, combine the coconut cream, honey and soy sauce and set aside for glazing the chicken at the very end.


Set the grill to approximately 260 degrees c and create an indirect zone.

Start over direct heat.

Flip them every 2-3 minutes, 4-5 times or for approximately 15-18 minutes. Do not leave them un-attended, they will burn quickly. Once the meat has browned and charred over the direct heat for 15 minutes, it should feel a bit more solid on the stick and should be cooked. Move these ones to the indirect zone.

Brush on the coconut cream glaze and flip them every minute, 2-3 times to get that sweet and sticky caramelized char.

Serve over a bed of green lettuce with the peanut sauce.

If you want to spice things up, add fresh chillies and spring onion before serving.

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Adjust Servings
4/5 Ginger (slices)
2 Cloves garlic
2tsp Soy sauce
1tsp Dark soy sauce
2tsp Coconut cream
2tsp Sugar
1tsp Oyster sauce
Coconut Cream Glaze
tsp Honey
200g Bone in chicken thighs
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