Thai Chicken Skewers with Peanut Dipping Sauce

Thai Chicken Skewers with Peanut Dipping Sauce

Gai Yang, an essential Thai street food, is similar to our more familiar kabob. This Thai chicken skewer recipe gets a crispy caramelization from Chiwadi’s coconut flower syrup.



Peanut Sauce:

  • ½ cup chunky peanut butter
  • 2 Tbsp. Chiwadi coconut flower syrup
  • ¼ cup soy sauce
  • ¼ cup lime juice
  • 1 tsp. fish sauce
  • 1 tsp. sesame oil
  • 1 tsp. red pepper flakes
  • 1 tsp. garlic powder

Chicken Skewers:

  • 2 Tbsp. Chiwadi coconut flower syrup
  • 6 cilantro springs with stalks
  • 1 Tbsp. fish sauce
  • 1 Tbsp. soy sauce
  • 3 garlic cloves, minced
  • One 3-inch piece of lemongrass
  • ½ tsp. ground coriander
  • ½ tsp. white ground pepper
  • 1 lb. chicken breast, thinly sliced lengthwise
  • 10 wooden bamboo skewers, soaked in water


1. Begin making the peanut sauce: combine the peanut butter, coconut flower syrup, soy sauce, lime juice, fish sauce, sesame oil, red pepper flakes, and garlic powder and mix until homogenous.

2. Meanwhile, in a food processor or using a mortar and pestle, combine the coconut flower syrup, cilantro, fish sauce, soy sauce, garlic, lemongrass, coriander, and white pepper. Grind to a thin paste.

3. Skewer the chicken onto the skewers. Set the skewers in a shallow dish and brush the marinade over each skewer. Cover with foil and allow to marinade at room temperature for 45 minutes.

4. Either working with a grill or a broiler on high, cook the skewers until the chicken is cooked through and slightly charred, 10 to 15 minutes. Serve with the peanut dipping sauce.

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