Thai Peanut Yakitori Chicken

Japanese-style chicken skewers with a tangy Thai twist. The coconut milk and peanut butter make for very tender, juicy chicken. Fresh ingredients make this recipe even better, and you don't make a mess of your grill! Serve with steamed or fried rice.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 523 Calories

Ingredients

• 1 cup peanut butter
• 1 teaspoon ground ginger
• 1 (14 ounce) can coconut milk
• 3 cloves garlic, minced
• ¼ cup rice vinegar
• 1 ½ teaspoons curry powder
• ¼ cup lime juice
• 2 tablespoons fish sauce
• 1 teaspoon Chinese five-spice powder
• 2 tablespoons Sriracha sauce
• 2 tablespoons soy sauce (such as Kikkoman®)
• 2 tablespoons crushed dried mint
• 1 ½ teaspoons brown sugar, or more to taste (Optional)
• 1 ½ pounds skinless, boneless chicken breasts, cut into 1-1/2-inch chunks
• 6 bamboo skewers, soaked in water for 30 minutes
• 6 green onions, white parts only, cut into 1-1/2-inch pieces

Recipe Instructions

Step 1

Whisk coconut milk, peanut butter, rice vinegar, lime juice, sriracha sauce, fish sauce, soy sauce, mint, garlic, curry powder, brown sugar, ginger, and Chinese five-spice powder together in a large bowl to make marinade.

Step 2

Place chicken in a separate bowl. Pour in enough marinade to thoroughly coat the chicken. Marinate chicken in the refrigerator for 15 to 20 minutes.

Step 3

Preheat oven to 350 degrees F (175 degrees C). Grease a rimmed baking sheet.

Step 4

Thread chicken onto bamboo skewers, alternating with green onions. Lay skewers a few inches apart on the baking sheet.

Step 5

Bake in the preheated oven, flipping skewers halfway through baking, until chicken is no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve remaining marinade alongside.