Easy Better Than Takeout Lemongrass Chicken Skewers with Peanut Sauce
Easy better than takeout lemongrass chicken skewers with a creamy peanut sauce are a quick and flavorful dinner option. After making this recipe dozens of times, I’ve discovered the trick to tender, juicy chicken is to marinate it in lemongrass, garlic, and fish sauce. The result is crispy edges and a fresh, aromatic flavor that’s better than takeout. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Refreshing Mint and Lemon Verbena Iced Tea Recipe and Easy Strawberry Cinnamon Rolls with Cream Cheese Glaze.
Why This Easy Better Than Takeout Lemongrass Chicken Skewers with Peanut Sauce Is Pure Comfort
- Better than takeout flavor at home
- Easy, one-bowl marinade
- Creamy, irresistible peanut sauce
- Perfect for meal prepping
What You'll Need for Easy Better Than Takeout Lemongrass Chicken Skewers with Peanut Sauce
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- chicken breasts
- lemongrass
- garlic
- fish sauce
- peanut butter
- lemongrass
- garlic
- fish sauce
- soy sauce
- sugar
- peanut butter
- limes
- Optional: cilantro
- Optional: green onions
- Optional: roasted peanuts
📝 Ingredient Notes
- lemongrass: Use the tender inner stalks only.
- fish sauce: Substitute with soy sauce or tamari for a vegetarian version.
🛒 Tools & Equipment I Recommend
- Food processor — Saves time and effort in mincing lemongrass and garlic. → See on Amazon
- Grill pan or grill — Achieves the perfect charred edges for a better than takeout flavor. → See on Amazon
How to Make Easy Better Than Takeout Lemongrass Chicken Skewers with Peanut Sauce
- Marinate the chicken: Combine chicken, lemongrass, garlic, fish sauce, soy sauce, and sugar in a food processor. Pulse until the lemongrass and garlic are finely minced. Add the chicken and pulse until it's shredded. Refrigerate for at least 30 minutes.
- Form the skewers: Thread the chicken onto skewers, pressing down to compact it. Discard any remaining marinade.
- Grill the skewers: Preheat a grill pan or grill over medium-high heat. Grill the skewers for 4-5 minutes on each side, or until the chicken is cooked through and has charred edges.
- Make the sauce: Combine peanut butter, soy sauce, lime juice, and water in a small bowl. Mix until smooth. Add more water if needed to reach your desired consistency.
- Serve: Serve the chicken skewers with the peanut sauce, garnished with cilantro, green onions, and roasted peanuts.
Cook's Tips for Perfect Easy Better Than Takeout Lemongrass Chicken Skewers with Peanut Sauce
- : To prevent the chicken from sticking to the grill, lightly oil the grill grates or use a grill pan.
- Common mistake and fix: If the chicken isn't shredding in the food processor, add a little water to help it along.
- : For a lower-calorie version, use chicken thighs instead of chicken breasts.
- : Make a double batch and freeze the cooked skewers for a quick meal later.
Storing & Reheating Easy Better Than Takeout Lemongrass Chicken Skewers with Peanut Sauce
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: The chicken can be marinated up to 24 hours in advance. Form the skewers just before cooking.
Freezing Easy Better Than Takeout Lemongrass Chicken Skewers with Peanut Sauce
Freeze cooked skewers for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Preheat the oven to 350°F (180°C) and reheat the skewers for 10-15 minutes, or until heated through. Microwave: Reheat in the microwave for 1-2 minutes, or until heated through. The texture may be slightly different from freshly cooked.
Recipe Notes
- Chef tip: For a spicy version, add a chopped Thai chili to the marinade.
- Best substitution: Substitute the chicken with firm tofu for a vegetarian version.
- Make-ahead: The peanut sauce can be made up to 3 days in advance and stored in the fridge.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If the chicken is still pink in the middle, cook it for a few more minutes or until it reaches an internal temperature of 165°F (74°C).
Want to level up this recipe?
Instant-read meat thermometer — Ensures the chicken is cooked to a safe temperature, preventing overcooking and dryness. → Check price on Amazon
Easy Better Than Takeout Lemongrass Chicken Skewers with Peanut Sauce
Ingredients
Main Ingredients
- chicken breasts
- lemongrass
- garlic
- fish sauce
- peanut butter
Seasonings
- lemongrass
- garlic
- fish sauce
- soy sauce
- sugar
- peanut butter
- limes
Optional Toppings
- cilantro
- green onions
- roasted peanuts
Instructions
- Marinate the chicken: Combine chicken, lemongrass, garlic, fish sauce, soy sauce, and sugar in a food processor. Pulse until the lemongrass and garlic are finely minced. Add the chicken and pulse until it's shredded. Refrigerate for at least 30 minutes.
- Form the skewers: Thread the chicken onto skewers, pressing down to compact it. Discard any remaining marinade.
- Grill the skewers: Preheat a grill pan or grill over medium-high heat. Grill the skewers for 4-5 minutes on each side, or until the chicken is cooked through and has charred edges.
- Make the sauce: Combine peanut butter, soy sauce, lime juice, and water in a small bowl. Mix until smooth. Add more water if needed to reach your desired consistency.
- Serve: Serve the chicken skewers with the peanut sauce, garnished with cilantro, green onions, and roasted peanuts.
Notes
- Chef tip: For a spicy version, add a chopped Thai chili to the marinade.
- Best substitution: Substitute the chicken with firm tofu for a vegetarian version.
- Make-ahead: The peanut sauce can be made up to 3 days in advance and stored in the fridge.
- Scaling: This recipe can be easily doubled or tripled to serve a crowd.
- Troubleshooting: If the chicken is still pink in the middle, cook it for a few more minutes or until it reaches an internal temperature of 165°F (74°C).
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze cooked skewers for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Preheat the oven to 350°F (180°C) and reheat the skewers for 10-15 minutes, or until heated through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, or until heated through. The texture may be slightly different from freshly cooked.
- Make ahead: The chicken can be marinated up to 24 hours in advance. Form the skewers just before cooking.
Nutrition Per Serving
- Calories: 280
- Protein: 28g
- Fat: 12g
- Carbs: 12g
- Fiber: 2g
- Sugar: 4g
- Sodium: 1200mg
- Cholesterol: 70mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Better Than Takeout Lemongrass Chicken Skewers with Peanut Sauce FAQs
Yes, preheat the oven to 400°F (200°C) and bake the skewers for 15-20 minutes, or until cooked through and lightly browned.
The chicken may have been overcooked. To prevent this, use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) but is not overcooked.
Yes, a grill pan can be used on the stove for a similar result. Make sure to preheat it before adding the skewers.
Yes, cooked skewers can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.
These skewers pair well with steamed rice, noodles, or a crisp salad. For a fall-inspired meal, try serving them with roasted sweet potatoes.
A Warm Final Note
I can’t wait for you to try Easy Better Than Takeout Lemongrass Chicken Skewers with Peanut Sauce and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
