Enjoy the taste of that at home with these easy and flavorful grilled Thai chicken skewers. Juicy, marinated chicken is grilled to perfection and served with creamy peanut satay sauce and cucumber salad. It’s a delicious, complete meal, and it’s ready in just 30 minutes!
This is my go-to Thai grilled chicken recipe for summer, and it never disappoints. The chicken is marinated with ginger, garlic, lime, and coconut sugar, giving it a bold, authentic Thai flavor that honestly rivals takeout.
It’s also a great recipe for grilling season because everything flows easily. I make the peanut satay sauce while the chicken marinates, then toss together the cucumber salad while the chicken is on the grill, so dinner comes together without any rushing.
And since I firmly believe sauce makes everything better, this dish is really all about the peanut satay sauce . It’s creamy, savory-sweet, and completely irresistible—I always end up looking for extra things to dip into it.
Tips for making the best Thai grilled chicken
- If you’re using wooden skewers, soak them in water while you marinate the chicken so that they don’t burn on the BBQ.
- To make it spicier, whisk in a teaspoon of dried red chili flakes or Thai red curry paste to the satay sauce.
- If you’re making this indoors, a cast-iron grill pan works great, too.
- For an extra bit of flavor, top the cooked skewers with some thinly sliced scallions or minced cilantro for garnish.
What to serve with Thai chicken skewers
These succulent Thai chicken skewers with peanut sauce are easily a meal. However, if you’re craving something a bit heartier, serve them with some fluffy coconut rice .
You could also swap the cucumber salad for other Thai-inspired sides like mango Thai noodle salad with sesame ginger dressing , Thai chopped salad with sweet sesame mango dressing , or my Thai cucumber salad .
Thai Chicken Skewers Recipe
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Ingredients
The Chicken
- ▢ 2 lb chicken thighs (boneless skinless)
- ▢ 2 tablespoons soy sauce
- ▢ 1 tablespoon fish sauce
- ▢ 1 tablespoon coconut sugar
- ▢ 1 tablespoon lime juice (fresh is best)
- ▢ 1 teaspoon turmeric
- ▢ 1 teaspoon paprika
- ▢ 1 teaspoon finely minced ginger
- ▢ 1 clove garlic (finely minced)
The Satay Sauce
- ▢ 2 teaspoons coconut oil
- ▢ 1 small onion (minced)
- ▢ 1 teaspoon finely minced ginger
- ▢ 2 cloves garlic (minced)
- ▢ ½ cup canned coconut milk
- ▢ 3 tablespoons peanut butter
- ▢ 1 tablespoon soy sauce
- ▢ 1 tablespoon lime juice
The Cucumber Salad
- ▢ 1 English cucumber (sliced into half moons)
- ▢ ¼ cup red onion (sliced very thin)
- ▢ 2 tablespoons mayonnaise (try homemade mayo )
- ▢ Sea salt and pepper (to taste)
Instructions
Thai Chicken Skewers
- Cut the chicken thighs into bite-sized pieces. Mix the remaining ingredients for the chicken in a medium-sized bowl then add the chicken pieces and stir. Let the chicken marinate on your counter for 15 minutes. While the chicken is marinating, make the satay sauce and cucumber salad – recipes below. 2 lb chicken thighs, 2 tablespoons soy sauce, 1 tablespoon fish sauce, 1 tablespoon coconut sugar, 1 tablespoon lime juice, 1 teaspoon turmeric, 1 teaspoon paprika, 1 teaspoon finely minced ginger, 1 clove garlic
- After 15 minutes, take the chicken pieces out of the marinade and thread them onto the skewers. Fold over larger pieces to skewer them twice and help them stay on the skewers better. You’ll need 6-8 skewers, depending on how big they are and how tightly you pack the chicken onto them.
- Preheat your BBQ to medium-high heat then grill the chicken skewers for 5 minutes on each side, or until the chicken is no longer pink in the middle.
- Start the satay sauce while the chicken is marinating. Melt the coconut oil in a small pan over medium heat. Add the onion and sauté for 5 minutes, or until it is soft and translucent. Add the ginger and garlic and cook for 1 minute more. Add the coconut milk, peanut butter, soy sauce, and lime juice. Let the sauce cook for 1 minute, or until it has thickened. If it thickens too much add a splash of water or extra coconut milk. 2 teaspoons coconut oil, 1 small onion, 1 teaspoon finely minced ginger, 2 cloves garlic, ½ cup canned coconut milk
- To make the cucumber salad, mix the cucumber slices, red onion, mayonnaise, salt, and pepper in a medium-sized bowl ½ cup canned coconut milk, 3 tablespoons peanut butter, 1 tablespoon soy sauce, 1 English cucumber, ¼ cup red onion, 2 tablespoons mayonnaise, Sea salt and pepper, 1 tablespoon lime juice
- Serve the chicken on a platter with the satay sauce and cucumber salad on the side and let everyone dig in!
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Chicken Satay Skewers
Thai Chicken Skewers Recipe
Ingredients
The Chicken
- 2 lb chicken thighs , boneless skinless
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon coconut sugar
- 1 tablespoon lime juice , fresh is best
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon finely minced ginger
- 1 clove garlic , finely minced
The Satay Sauce
- 2 teaspoons coconut oil
- 1 small onion , minced
- 1 teaspoon finely minced ginger
- 2 cloves garlic , minced
- ½ cup canned coconut milk
- 3 tablespoons peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
The Cucumber Salad
- 1 English cucumber , sliced into half moons
- ¼ cup red onion , sliced very thin
- 2 tablespoons mayonnaise , try homemade mayo
- Sea salt and pepper , to taste
Instructions
Thai Chicken Skewers
- Cut the chicken thighs into bite-sized pieces. Mix the remaining ingredients for the chicken in a medium-sized bowl then add the chicken pieces and stir. Let the chicken marinate on your counter for 15 minutes. While the chicken is marinating, make the satay sauce and cucumber salad - recipes below. 2 lb chicken thighs, 2 tablespoons soy sauce, 1 tablespoon fish sauce, 1 tablespoon coconut sugar, 1 tablespoon lime juice, 1 teaspoon turmeric, 1 teaspoon paprika, 1 teaspoon finely minced ginger, 1 clove garlic
- After 15 minutes, take the chicken pieces out of the marinade and thread them onto the skewers. Fold over larger pieces to skewer them twice and help them stay on the skewers better. You’ll need 6-8 skewers, depending on how big they are and how tightly you pack the chicken onto them.
- Preheat your BBQ to medium-high heat then grill the chicken skewers for 5 minutes on each side, or until the chicken is no longer pink in the middle.
- Start the satay sauce while the chicken is marinating. Melt the coconut oil in a small pan over medium heat. Add the onion and sauté for 5 minutes, or until it is soft and translucent. Add the ginger and garlic and cook for 1 minute more. Add the coconut milk, peanut butter, soy sauce, and lime juice. Let the sauce cook for 1 minute, or until it has thickened. If it thickens too much add a splash of water or extra coconut milk. 2 teaspoons coconut oil, 1 small onion, 1 teaspoon finely minced ginger, 2 cloves garlic, ½ cup canned coconut milk
- To make the cucumber salad, mix the cucumber slices, red onion, mayonnaise, salt, and pepper in a medium-sized bowl ½ cup canned coconut milk, 3 tablespoons peanut butter, 1 tablespoon soy sauce, 1 English cucumber, ¼ cup red onion, 2 tablespoons mayonnaise, Sea salt and pepper, 1 tablespoon lime juice
- Serve the chicken on a platter with the satay sauce and cucumber salad on the side and let everyone dig in!
