Chicken Skewers with Peanut Sauce

These chicken thigh skewers are basted with a sweet Thai chili sauce for a tangy glaze and a mouthful of flavour.

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15 minutes

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30 minutes

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  • Fresh From The Farm - Boneless, Skinless Chicken Thighs (8 pieces)
  • 2 tablespoons soy sauce
  • 1/4 cup prepared sweet Thai chili sauce
  • 2 green onions, finely chopped
  • Pickled Cucumbers:
  • 2 cups sliced cucumbers
  • 1/2 cup rice wine vinegar
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon salt
  • Peanut Sauce:
  • 1/2 cup smooth peanut butter
  • 2 tablespoons soy sauce
  • 2 tablespoons rice wine vinegar
  • 2 tablespoons prepared sweet Thai chili sauce
  • 2 cloves garlic, minced


1If using bamboo skewers, soak in water for 5 minutes. Preheat grill to medium-high heat; grease grate well. Cut chicken lengthwise into 1 inch (2.5 cm) strips. Thread onto skewers and brush with soy sauce.

2Grill chicken, turning and basting with sweet Thai chili sauce for 12 to 15 minutes until chicken is cooked through.

3Pickled Cucumbers: Toss together cucumbers, rice wine vinegar, sugar and salt; let stand for 10 minutes.

4Peanut Sauce: Whisk together peanut butter, 2 tablespoons hot water, soy sauce, rice wine vinegar, sweet Thai chili sauce and garlic.

5Garnish chicken with green onions. Serve with Peanut Sauce and Cucumber Pickles.

To make sure your chicken is cooked through, look for an internal temperature reading of 180° F (82° C) for a whole chicken, and 165° F (74° C) for ground poultry, chicken pieces and cuts. 

Add Sriracha hot sauce to peanut sauce for a spicy kick.

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