Spicy Thai Chicken Kabobs

Spicy Thai Chicken Kabobs

Who doesn’t like a tender chicken kabob?

If you like chicken, and {somewhat}spicy Thai food, these spicy Thai chicken kobobs are for you. No fancy ingredients, and super simple to make. Is it really time to fire up the grill again? Where does the time go?


1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks {I used Zaycon chicken}
1/2 cup creamy peanut butter
1/2 cup soy sauce
1/4 cup firmly packed light brown sugar
1 teaspoon red pepper flakes, crushed {optional}
8 wooden or metal skewers
salt and pepper  My husband puts it on everything! What a weirdo. 

Spicy Thai Chicken Kabobs


Soak bamboo skewers in warm water for 30 minutes.

In a small bowl combine the peanut butter, soy sauce, brown sugar and red pepper until nice and smooth.

Skew chicken on wet skewers and place in a roasting pan.  Pour marinade over chicken kabobs and refrigerate for 2-3 hours.

Remove from marinade and cook over a medium hot grill until fully cooked {about 4 to 5 minutes on each side}.

Serve warm with your favorite side salad.

Fire Wire Stainless Steel Flexible Grilling Skewer, Set of 2

I just ordered a set of these Fire Wire Stainless Steel Flexible Grilling Skewers. The reviews are really good. Have you ever used them before?

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  1. Gwen says

    YUM!! Now you are talking. My two favs, chicken & spicy. Just when I didn’t know what to make for dinner :). Thanks for posting.

  2. Christie says

    Love love love my Fire Wires! I like to use one for meat and one for veggies as they are never done at the same time.

  3. Sabrina says

    Oh, I also LOVE the Fire Wire skewers and will never go back to using regular skewers. What I like best is that right off the bat, I can put the meat and veggies on the skewers and then put that directly in the marinade. I don’t have to mess with raw meat twice. They are AWESOME and you will love them too!!

  4. says

    This sounds like such a yummy recipe! I’m going to “pin” it so that I’ll know right where it is when we fire up the grill!

  5. Wendi says

    Since it’s minus 4 here in Pennsylvania, and these sound so delicious, I think I’ll try them as stir-fry and serve them on a bed of rice.

  6. Mary says

    Re your spicy Thai chicken kebob recipe…. can I make these the night before? Having a big party and the
    less I have to do on that day — the better for me and mind.

    Thank you!

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