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Thai Peanut Yakitori Chicken

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"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."
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1 h 5 m servings 523
Original recipe yields 6 servings (6 skewers)


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  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.
  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.
  3. Preheat oven to 350 degrees F (175 degrees C). Grease a rimmed baking sheet.
  4. Thread chicken onto bamboo skewers, alternating with green onions. Lay skewers a few inches apart on the baking sheet.
  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.


  • Cook's Notes:
  • If you don't have Chinese five-spice powder, add an extra teaspoon of curry powder. Do not substitute extra Chinese five-spice for curry powder, though!
  • Light coconut milk can be substituted if preferred. Do not used reduced sugar or light peanut butter.
  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

Per Serving: 523 calories; 38.1 16 35.3 59 1136 Full nutrition

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