These chicken skewers cook in just a few minutes, making them a great appetizer when you’re serving a crowd. Serve alone as an appetizer, or as a meal with rice and grilled vegetables.

Total Time: 60 minutes
Servings: 6


Chicken marinade

  • 2 lbs. Boneless Skinless Chicken Breasts cut into long strips
  • 1 can Coconut Milk
  • 4 Tbsp. Soy Sauce
  • 4 cloves Garlic
  • 2 inch piece Ginger, peeled
  • 1 Serrano Chili
  • 2 Tbsp. Brown Sugar
  • ½ tsp. Turmeric Powder
  • 2 tsp. Coriander
  • 2 tsp. Cumin Powder
  • 2 tsp. Paprika

Peanut Sauce


  • ½ cup Peanut Butter
  • 3 Tbsp. Soy Sauce
  • 1 Tbsp. Sriracha
  • ½ inch piece Ginger, peeled
  • 3 Tbsp. Rice Vinegar
  • 3 cloves Garlic
  • ¼ cup Water

Chef's Tip

Are you a fan of spicy food? Add an additional serrano pepper to the marinade and peanut sauce for an extra kick!


  1. Preheat the grill to 400°F.
  2. Combine all of the marinade ingredients and puree in a blender or food processor until smooth. Pour over the chicken and marinate refrigerated for 30 minutes to an hour.
  3. While chicken marinates, prepare the peanut dipping sauce. Puree all the sauce ingredients in a food processor or blender.
  4. Soak Cedar skewers in hot water for several minutes.
  5. Thread the chicken onto the skewers.
  6. Place the skewers on the grill and cook for 3 minutes per side or until you reach an internal
    temperature of 160°F.
  7. Serve skewers with peanut sauce and enjoy!

*Keep a spray bottle of water handy in case of flare-ups.

Used in this recipe:

Grilling Skewers