Rating: 4.5 stars 4.4
9 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

These chicken thighs are flavorful, moist, and very easy to make. And when dipped into an Asian-inspired peanut sauce, just wait for the m-m-m-m-m's to begin. I like to serve this with Cucumber Slices with Dill (a recipe on this site) and white rice.

Recipe Summary

20 mins
10 mins
2 hrs
2 hrs 30 mins
4 kabobs


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Peanut Sauce:


Instructions Checklist
  • Pat chicken thighs dry with a paper towel, cut into 1 1/2-inch chunks, and sprinkle with salt.

  • Stir mayonnaise, lime zest, ginger, salt, and pepper for the marinade in a bowl until smooth. Place chicken in a resealable plastic bag, add marinade, seal, and massage the bag until all the chicken pieces are coated. Place in the refrigerator to marinate for at least 2 hours, or up to overnight.

  • Soak 6-inch wooden skewers in a bowl of water for at least 30 minutes.

  • Whisk peanut butter, lime juice, soy sauce, rice vinegar, honey, ginger, and sambal oelek together in a bowl. Slowly whisk in small amounts of warm water until dipping sauce reaches the desired consistency; set aside.

  • Heat the grill to medium-high and oil the grate.

  • Remove chicken from the marinade and thread chicken onto the skewers; discard marinade.

  • Place skewers on the hot grill and cook until chicken is cooked through and juices run clear, 10 to 12 minutes, lowering the heat if chicken is browning too fast. Turn skewers as often as necessary for even browning, and to keep the chicken from burning.

  • Garnish with chopped cilantro and serve with fresh lime wedges and peanut sauce for dipping.

Cook's Note:

If you have any of the peanut sauce left over, it's a good dressing for an Asian noodle salad.

Nutrition Facts

645 calories; protein 37.6g; carbohydrates 14.2g; fat 50.1g; cholesterol 115.4mg; sodium 1345mg. Full Nutrition