Juicy strips of chicken marinated in aromatic spices, grilled to perfection, and served with a creamy, sweet-savory peanut sauce. This dish is popular in Indonesia, Malaysia, and Thailand, bringing together the perfect balance of smoky, nutty, tangy, and slightly spicy flavors.
In a large bowl, whisk together soy sauce, vegetable oil, fish sauce, brown sugar, garlic, ginger, coriander, turmeric, cumin, and lime juice.
Add chicken strips and toss to coat evenly.
Cover and refrigerate for at least 1 hour, preferably 2–4 hours, to allow flavors to infuse.
In a saucepan over medium-low heat, whisk together peanut butter, soy sauce, lime juice, brown sugar, garlic, ginger, coconut milk, and red curry paste (if using).
Stir until smooth and heated through, adjusting consistency with more coconut milk if needed.
Remove from heat and set aside.
Thread marinated chicken strips onto soaked wooden or metal skewers.
Preheat grill or grill pan to medium-high heat.
Grill skewers for 3–4 minutes per side, until chicken is cooked through with light char marks.
Arrange skewers on a platter.
Serve with warm peanut sauce on the side or drizzled over the top.
Garnish with fresh cilantro, lime wedges, and cucumber slices.
Make-ahead: Marinate chicken up to 24 hours in advance for deeper flavor.
Nut-free option: Replace peanut butter with sunflower seed butter or tahini.
Oven method: Broil skewers for 8–10 minutes, flipping halfway, until cooked through.
Extra flavor: Add lemongrass to the marinade for a brighter aroma.
Drink: Thai iced tea, crisp lager, or chilled Riesling.
Other bites: Vegetable spring rolls, mango salad, or coconut sticky rice.
12 servings