Lemongrass Chicken Skewers with Peanut Sauce

Lemongrass Chicken Skewers with Peanut Sauce
DifficultyBeginner

Juicy chicken marinated in lemongrass, garlic, and lime, grilled to perfection, and served with a rich, creamy peanut dipping sauce.

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Yields4 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins
For the Lemongrass Chicken
 1 ½ lbs boneless, skinless chicken thighs (or breast), cut into ~1-inch chunks
 2 sticks fresh lemongrass, outer layer removed, finely minced
 3 cloves garlic, minced
 1 tbsp ginger, grated
 1 tbsp brown sugar or palm sugar
 2 tbsp fish sauce (or soy sauce for a milder flavor)
 1 tbsp lime juice
 1 tbsp neutral oil (e.g., canola or avocado)
 ½ tsp turmeric (optional, for color)
 Freshly ground black pepper, to taste
For Cooking
 15 bamboo skewers, soaked in water for 30 minutes (if grilling or baking)
For the Peanut Dipping Sauce
 ½ cup creamy peanut butter
 1 tbsp soy sauce
 1 tbsp lime juice
 1 tbsp brown sugar
 1 tsp sriracha or chili garlic sauce (adjust to heat preference)
 1 clove garlic, finely minced
 ½ cup hot water or coconut milk, to thin
Marinate the Chicken
1

  1. In a large bowl, whisk together:

    • Lemongrass

    • Garlic

    • Ginger

    • Brown sugar

    • Fish sauce

    • Lime juice

    • Oil

    • Turmeric (if using)

    • Black pepper

  2. Add chicken pieces and toss to coat thoroughly.

  3. Cover and refrigerate for at least 30 minutes, ideally 1 hour, or up to overnight.

Make the Peanut Sauce
2

  1. In a small bowl or blender, combine:

    • Peanut butter

    • Soy sauce

    • Lime juice

    • Brown sugar

    • Sriracha

    • Garlic

  2. Add hot water or coconut milk gradually while whisking until smooth and pourable.

  3. Taste and adjust seasoning — it should be nutty, salty, tangy, and slightly spicy.

Skewer & Cook the Chicken
3

  1. Thread marinated chicken pieces onto soaked skewers (about 3–4 pieces per skewer).

  2. Preheat grill or grill pan to medium-high heat, or oven to 425°F (220°C).

Grilling:

  • Grill skewers for 4–6 minutes per side, until chicken is nicely charred and cooked through (internal temp 165°F / 74°C).

Oven-Roasting:

 

  • Place skewers on a parchment-lined tray or wire rack.

  • Roast for 10–12 minutes, turning once, then broil for 1–2 minutes for color.

Serve & Garnish
4

  • Serve skewers hot with a side of peanut sauce for dipping.

  • Garnish with:

    • Chopped peanuts

    • Fresh cilantro or mint

    • Lime wedges

    • Sliced red chili or scallions

Variations
5

  • Use tofu or tempeh for a vegetarian version (add a splash of soy sauce to the marinade).

  • Add coconut milk to the marinade for creamier, richer flavor.

  • Swap peanut butter for cashew butter or tahini for allergy-friendly adaptations.

  • Use rice paper wraps to turn the skewers into fresh rolls!

Pairing Suggestions
6

  • Wine: Off-dry Riesling, Gewürztraminer, or a citrusy Sauvignon Blanc

  • Cocktail: Lemongrass mojito, Thai basil margarita, or ginger-lime spritz

  • Non-alcoholic: Iced jasmine tea, limeade, or coconut water with mint

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Ingredients

For the Lemongrass Chicken
 1 ½ lbs boneless, skinless chicken thighs (or breast), cut into ~1-inch chunks
 2 sticks fresh lemongrass, outer layer removed, finely minced
 3 cloves garlic, minced
 1 tbsp ginger, grated
 1 tbsp brown sugar or palm sugar
 2 tbsp fish sauce (or soy sauce for a milder flavor)
 1 tbsp lime juice
 1 tbsp neutral oil (e.g., canola or avocado)
 ½ tsp turmeric (optional, for color)
 Freshly ground black pepper, to taste
For Cooking
 15 bamboo skewers, soaked in water for 30 minutes (if grilling or baking)
For the Peanut Dipping Sauce
 ½ cup creamy peanut butter
 1 tbsp soy sauce
 1 tbsp lime juice
 1 tbsp brown sugar
 1 tsp sriracha or chili garlic sauce (adjust to heat preference)
 1 clove garlic, finely minced
 ½ cup hot water or coconut milk, to thin
Lemongrass Chicken Skewers with Peanut Sauce
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