Thai Chicken Skewers with Peanut Sauce {made on indoor grill pan}

Prep Time 20 mins Cook Time 20 mins
Yields 4

I use this cast-iron grill pan (affiliate link), which heats evenly, and holds heat well.


    for chicken

    • 1 1/2 pounds boneless, skinless chicken cut into 3/4 inch cubes
    • 3/4 teaspoon kosher salt
    • 1/2 tablespoon tamari (or soy sauce)
    • 2 tablespoons olive oil
    • metal or wooden skewers
    • cilantro for serving

    for peanut sauce

    • 1/2 cup natural peanut butter (no sugar added)
    • 6 tablespoons warm water
    • 1 1/2 tablespoons tamari (or soy sauce)
    • 2 teaspoons rice vinegar
    • 3 tablespoons fresh lime juice
    • 1 1/2 teaspoons sesame oil


    1. To make peanut sauce, whisk all ingredients together in a large bowl until completely smooth. (Mixture will seize up at first, but keep whisking, it will even out.) Set aside.
    2. Before making chicken, if you are using wooden skewers, be sure to soak them in water for 20 minutes to prevent burning. To make chicken, toss chicken cubes with salt. Then mix together olive oil and tamari, and pour over top of chicken. Mix with hands to coat, and let sit for 20 minutes in the refrigerator.
    3. Then thread chicken cubes, about 6-7, on each skewer. Turn grill (or indoor grill pan) to medium-high heat. Grill for 10-12 minutes, turning every 4 minutes so that all sides get a nice char. Test one piece of chicken to see if it is cooked all the way through. Then serve with peanut sauce drizzled and lightly brushed over the top. Sprinkle chicken with minced cilantro, and put extra peanut sauce on the side for dipping.


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