Grilled Peanut Chicken Skewers with Jasmine Rice and Cucumber Tomato Salad

Fire up the grill for these irresistible peanut chicken skewers! Tender chicken strips are marinated in a silky sweet-spicy peanut sauce, then grilled to perfection with a smoky char. Served over fluffy jasmine rice and paired with a refreshing quick-pickled cucumber and tomato salad, this dish brings bold Southeast Asian flavors to your backyard in just 30 minutes.

The star of the show is the versatile peanut sauce-it doubles as a marinade and a finishing drizzle. With a hint of heat from Sriracha and sweet chili sauce, balanced by creamy peanut butter and a squeeze of lime, every bite is a burst of flavor. Top it all off with crunchy chopped peanuts and fresh cilantro for a restaurant-quality meal that’s surprisingly easy to make.

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Ingredients

5 teaspoon Rice Wine VinegarView ingredient guideLike ingredientDislike ingredient

2 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

2 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

8 unit Wooden SkewersView ingredient guideLike ingredientDislike ingredient

2 unit Peanut ButterView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.75 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon SrirachaView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.5 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2.75 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small pot, combine rice, 1¼ cups water and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-20 minutes. Keep covered off heat until ready to serve.
2. While rice cooks, preheat a dry grill to medium-high heat. Wash and dry produce. Halve, peel and thinly slice shallot. Slice cucumber into ¼-inch-thick rounds. Halve tomatoes. Quarter lime. Roughly chop peanuts and cilantro. Place skewers in a shallow dish and cover with water to soak.
3. In a medium microwave-safe bowl, combine vinegar and ¾ tsp sugar. Tightly cover with plastic wrap and microwave for 20-30 seconds; stir to dissolve sugar. Add shallot, cucumber, tomatoes and a drizzle of olive oil. Season with salt and pepper. Set aside, stirring occasionally.
4. In a small bowl, stir together peanut butter, chili sauce, Sriracha, 3 TBSP water, 1 TBSP soy sauce, 2 tsp sugar and juice from half the lime. Taste and season with salt if desired. Transfer 3 TBSP of the peanut sauce to a separate small bowl and reserve for brushing chicken; set aside remaining sauce for serving.
5. Pat chicken dry with paper towels. Cut each cutlet into four equal-size strips. Season all over with salt and pepper. Thread chicken onto skewers. Brush reserved peanut sauce onto chicken. Add chicken skewers to hot grill and grill until cooked through, 2-4 minutes per side. If chicken sticks, continue cooking; it will release when nicely charred.
6. Fluff rice with a fork. Divide rice and cucumber salad between shallow bowls. Top rice with chicken skewers; drizzle remaining peanut sauce over chicken and rice. Garnish with chopped peanuts and cilantro.

Recipe Tips

FAQ

Can I use a different protein instead of chicken?

Yes, you can substitute chicken with shrimp, pork or firm tofu. Adjust grilling time accordingly.

How do I make this dish gluten-free?

Use tamari or coconut aminos instead of soy sauce and ensure your chili sauce and Sriracha are gluten-free.

Can I prepare the peanut sauce ahead of time?

Absolutely! The peanut sauce can be made up to 3 days in advance and stored in the refrigerator. Bring to room temperature before using.