These Thai Peanut Chicken Skewers are a perfect summertime dish for the grill! They’re made with Thai Peanut marinated chicken, bell peppers, onion, and zucchini and served with a side of jasmine rice.
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This time of year, all of that fresh summer produce is totally calling my name. It’s growing in the garden, it’s in the store, and I can even shop for it at home on my phone or computer! Hungryroot is currently offering some seasonal produce that has me continuously adding it to cart!
Fresh blueberries to top my cottage cheese? Yes, please! Pineapple spears to snack on with a sprinkle of Tajin? Absolutely! And give me that rainbow of summer veggies! I’m so here for all of it!
The only thing is, sometimes I buy too much and get overwhelmed with my produce purchases. But this is the perfect time of year to add fresh veggies to just about everything! And skewers are a great way to use up fresh produce that might be sitting in your fridge.
One of my favorite Hungryroot sauces is their Thai Peanut sauce. It’s a tangy peanut sauce that I’ve used on just about everything (I recently discovered how good it is on kohlrabi noodles)! Because it’s not too thick, it also doubles as a delicious marinade. So I decided to make some easy Thai Peanut Chicken Skewers.
Thai Peanut Chicken Skewers
This entire dish is made with ingredients from Hungryroot. I marinated boneless, skinless chicken breasts in the Thai Peanut Sauce. Then, I threaded the chicken onto skewers with chunks of bell pepper, zucchini, and onion. Once the skewers were finished cooking, I served them with a side of jasmine rice topped with some chopped scallions.
Before we start cooking our skewers, we need to marinate the chicken first. Trim the chicken and cut it into chunks. Then, place it into a sealable container and pour the Thai Peanut sauce on top.
Marinate the chicken for at least 30 minutes. The longer the chicken marinates, the more flavor you’ll get from the sauce!
Once the chicken is marinated, start chopping up the rest of the ingredients for the skewers. Then, thread the chicken and vegetables onto skewers and heat the grill to medium heat.
Arrange the skewers on the grill and cook for 12-15 minutes, turning halfway through, or until the chicken is cooked completely.
If desired, serve the kebabs with jasmine rice (a pouch only takes 90 seconds in the microwave to warm up), fresh chopped scallions, crushed peanuts, and lime wedges.
- 1 - 8 oz. container Thai Peanut Sauce
- 1 lb. boneless skinless chicken breasts, cut into chunks
- 1 medium green bell pepper, cut into chunks
- 1 red bell pepper, cut into chunks
- 2 small zucchini, cut into chunks
- 1 small onion, cut into chunks
- 1 Organic Seasoned Jasmine Rice pouch
- Fresh scallions, chopped
- Optional: lime wedges, crushed peanuts
- Add the chicken to a resealable container and pour the Thai Peanut sauce on top. Marinate the chicken for at least 30 minutes.
- Once marinated, thread the chicken and vegetables onto skewers.
- Heat a grill to medium heat. Then, place the skewers on the grill and cook for 12-15 minutes, flipping halfway through, or until the chicken is cooked completely.
- If serving with rice, heat the pouch of jasmine rice in the microwave for 90 seconds.
- Place the rice in a bowl and top with fresh chopped scallions.
- Serve the kebabs and rice with chopped scallions, lime wedges, and crushed peanuts, if desired.
This recipe is super easy to make with ingredients from Hungryroot. It’s a light and flavorful summertime dish and a perfect way to take advantage of fresh seasonal veggies!
Make this Thai Peanut Chicken Skewers recipe with Hungryroot!
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Did you make this Thai Peanut Chicken Skewers recipe? Share it on social media using the hashtag #livinglavidaeats. Don’t forget to tag me @lavidaholoka!
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