Yields: 8 servings (approx. 16-20 skewers) Prep time: 30 minutes Marinating time: 2-8 hours Cook time: 8-20 minutes (depending on method) Calories: Approx. 400 kcal per serving (including estimated sauce portion)
Tender, flavorful chicken skewers marinated in a savory blend with Asian influences, then grilled, baked, or pan-fried. Served with a creamy, spicy peanut dipping sauce that uses reserved marinade base for depth.
Ingredients
For the Marinade & Peanut Dip Base:
- 1/3 cup low-sodium soy sauce
- 1/3 cup packed light brown sugar
- 1 1/3 tablespoons chili paste (like Sambal Oelek, or less to taste)
- 2 tablespoons fresh lime juice
- 2 tablespoons fish sauce
- 1 1/4 teaspoons coriander powder
- 1 1/3 tablespoons freshly grated ginger (Modified: Replaced Powder)
- 3 cloves garlic, minced (Modified: Replaced Powder)
- Generous 1/2 teaspoon turmeric powder
For the Chicken & Marinade:
- Approx. 7 tablespoons (about 4/9 cup) of the prepared Marinade/Sauce Base (from above)
- 1/4 cup (4 tablespoons) olive oil
- 1 1/4 teaspoons toasted sesame oil (New Addition)
- 2 2/3 pounds (approx. 1.2kg) boneless, skinless chicken breasts or thighs, sliced into strips (approx. 1.5″ wide x 3-5″ long)
For the Spicy Peanut Dip:
- Remaining prepared Marinade/Sauce Base (approx. 9 tablespoons / 5/9 cup)
- 1/3 cup full-fat coconut milk (plus more for thinning, if needed)
- Generous 1/2 cup (approx. 135g) smooth peanut butter (adjust to taste/thickness)
- Water or additional coconut milk (for thinning, optional)
- Additional chili paste (optional, for extra spice)
Equipment:
- 16-20 wooden or metal skewers
- Medium bowl (for marinade base)
- Small bowl or large zip-top bag (for marinating chicken)
- Small saucepan (for peanut dip)
- Whisk
- Baking sheets (if baking), Grill, or large Skillet
Instructions
- Prepare Marinade/Sauce Base: In a medium bowl, whisk together all ingredients listed under “For the Marinade & Peanut Dip Base”: soy sauce, brown sugar, chili paste, lime juice, fish sauce, coriander, grated ginger, minced garlic, and turmeric. Mix until the sugar is mostly dissolved.
- Divide Base: Measure out approximately 7 tablespoons (just under 1/2 cup) of this mixture into a separate small bowl or large zip-top bag. This portion is for the chicken marinade. Cover and refrigerate the remaining base mixture (about 9 tablespoons) – this will be used for the peanut dip later.
- Marinate Chicken: To the reserved 7 tablespoons of base mixture, whisk in the 1/4 cup olive oil and 1 1/4 tsp toasted sesame oil. Add the sliced chicken strips to this marinade, ensuring all pieces are evenly coated. Seal the bag or cover the bowl tightly and refrigerate for at least 2 hours, or preferably 4-8 hours (or overnight).
- Prepare Skewers & Chicken: If using wooden skewers, soak them in water for at least 30 minutes before cooking. Remove the marinating chicken from the refrigerator about 20-30 minutes before cooking to allow it to come closer to room temperature. Thread the chicken strips onto the soaked skewers in an ‘S’ or ribbon pattern. Discard any remaining marinade from the bag/bowl.
- Cook Chicken (Choose Method):
- Oven: Preheat oven to 375°F (190°C). Line two baking sheets with foil and lightly spray with nonstick spray. Arrange skewers in a single layer. Bake for 12-18 minutes, flipping halfway, until chicken is cooked through (internal temperature 165°F / 74°C). Be careful not to overcook.
- Grill: Preheat grill to high heat and grease the grates well. Reduce heat to medium. Place skewers on the grill, cover, and cook for 3-5 minutes per side, until chicken shows grill marks and is cooked through (165°F / 74°C).
- Skillet: Heat 1.5-2 tablespoons of olive oil in a large non-stick skillet over medium-high heat. Working in batches to avoid crowding, add skewers and cook for 2-4 minutes per side, until golden brown and cooked through (165°F / 74°C). Add more oil between batches if needed.
- Make Peanut Dip: While the chicken cooks or rests, prepare the dip. Pour the reserved refrigerated marinade/sauce base (approx. 9 tablespoons) into a small saucepan. Stir in the 1/3 cup of coconut milk. Bring the mixture to a boil over medium heat, then reduce heat and let it simmer for 1 minute.
- Finish Peanut Dip: Remove the saucepan from the heat. Whisk in the generous 1/2 cup of peanut butter until the mixture is smooth and fully combined. If the sauce is too thick, whisk in additional coconut milk or warm water, one tablespoon at a time, until you reach your desired dipping consistency. Taste the sauce; if you’d like it spicier, stir in a little more chili paste.
- Serve: Arrange the warm, cooked chicken skewers on a platter. Serve immediately with the warm spicy peanut dip alongside for dipping. Garnish with chopped cilantro or peanuts, if desired.
Estimated Nutritional Information (Per Serving – 1 of 8, assuming 2-3 skewers + ~1/8 of sauce)
- Calories: approx. 400 kcal
- Total Fat: approx. 21.5g
- Saturated Fat: approx. 5g
- Total Carbohydrates: approx. 15g
- Dietary Fiber: approx. 2g
- Total Sugars: approx. 10g
- Protein: approx. 35g
- Sodium: approx. 750mg (estimate, highly dependent on soy/fish sauce brands)
(Note: Nutritional information is an estimate calculated based on the specific ingredients and quantities used in this modified recipe, assuming chicken breast and standard peanut butter/coconut milk. Actual values may vary based on chicken type (thigh vs. breast), specific brands, sauce serving size consumed, and precise measurements. Calculated using total ingredients divided by servings, which may overestimate consumed sauce/marinade.)
