- Prep Time 20 minutes
- Cook Time 10 minutes
- Marinating time 30 minutes
- Total Time 1 hour
- Servings 4
- Calories 477 kcal
For the chicken
- 12 wooden skewers
- 1 pound chicken thighs (or breast) chopped into small pieces (they don’t really need to be an exact size, just don’t make them too big - mine were about 2 to 3 cm wide / long)
For the marinade / dipping sauce
- 3 tablespoons peanut butter either smooth or crunchy
- 2 cloves garlic chopped roughly
- 2 inches fresh ginger chopped roughly
- 1 tablespoon light soy sauce
- 1½ tablespoons kecap manis Indonesian sweet soy sauce
- 1 tablespoon sweet chilli sauce
- ½ tablespoon fish sauce
- 1 cup coconut milk
- 2 teaspoons curry powder
- juice of 1 lime
- rice and vegetables veggie ideas: ribbons of raw cucumber & carrot, steamed broccoli
- lime wedges for squeezing over
- peanuts and fresh coriander or mint for scattering over at the end optional
If using wooden skewers, soak in water while you're preparing the marinade.
Put all the marinade / sauce ingredients together in a food processor and pulse until well blended.
Thread the chicken pieces onto the skewers (about 4 or 5 pieces per skewer). Lay the skewers side by side in a long dish (a baking dish works).
Pour half of the marinade / sauce over the chicken skewers, keeping the wooden ends clean if possible. Turn a little to coat well, then refrigerate for at least 30 minutes (overnight if you like).
Grill (UK) / Broil(US) the skewers for a few minutes on each side.
Meanwhile, gently heat the peanut sauce and prepare your rice and vegetables.
Serve 3 skewers per person with the rice/vegetables and peanut sauce. Top with lime wedges, peanuts and/or fresh mint/coriander if you like.
Despite soaking my wooden skewers, they still burn during the cooking process. To be honest, I don’t worry about it! If it does bother you, just buy metal skewers! You can also wipe the ends of the wooden skewers with some kitchen paper before grilling/broiling.
I usually serve this meal in one of two ways (both delicious!):
- Arrange 3 chicken skewers per person on top of rice and drizzle over some of the peanut sauce, then add ribbons of raw carrot and cucumber on the side.
- Put skewers, rice, and ribbons of carrot / cucumber separately on each plate, then add a little dish of peanut sauce on the side.
I find the skewers only take a few minutes on each side to cook, but of course this will depend a bit on how big your chicken pieces are. You may have to adjust your cooking time a little.
I like to top my chicken skewers with lime wedges, peanuts and maybe a bit of chopped fresh mint from my garden, but of course these final touches are totally optional!
*Please note that nutrition facts exclude rice and veggies!