Ginger-Spiced Chicken Skewers with Spicy Peanut Dipping Sauce
A bold, unexpected twist on grilled chicken that’s anything but ordinary.
When you live and cook in a small space like a galley, every ingredient needs to pull its weight—and this recipe does just that. These ginger-spiced chicken skewers bring together savory, spicy, and warm flavors in one bite-sized package. The marinade is layered with soy sauce, sriracha, and a little sweetness, but what really makes it special is the addition of my gingerbread spice mix. It’s the secret weapon—earthy, aromatic, and completely at home in this savory dish.
Paired with a rich, creamy spicy peanut dipping sauce, these skewers are easy enough for a weeknight dinner, but bold enough to serve to company. You can grill them outdoors or on a stovetop grill pan—whatever works best in your space.
Why Use Chicken Thighs?
Chicken thighs are more forgiving than breasts, especially on the grill. They stay juicy, absorb flavor like a sponge, and cook quickly. And because we’re cutting them into chunks or strips, they’re ready in under 15 minutes of grill time.
Let’s Talk Spice
The heat level is up to you. I like a teaspoon or two of sriracha in both the marinade and the sauce—it gives just enough heat without overpowering the warm spice profile. But if you’re heat-sensitive, start small and adjust to your taste.
The Dipping Sauce
This is no ordinary peanut sauce. The gingerbread spice adds depth and warmth that plays beautifully with the salty richness of the peanut butter and the tang of vinegar. A little sriracha pulls everything together into a dipping sauce you’ll want to use on everything from grilled chicken to rice bowls and veggie wraps.
Serving Ideas
These skewers pair beautifully with:
Simple jasmine or coconut rice
Cucumber salad or lightly pickled veggies
Lettuce cups for a fresh, hand-held meal
Cold noodles tossed with a splash of the peanut sauce
Ginger-Spiced Chicken Skewers with Peanut Dipping Sauce
Ingredients
For the Chicken Skewers
- 1½-2 boneless, skinless chicken thighs
- 2 tbsp avocado oil
- 2 tbsp soy sauce or tamari
- 1 tbsp honey or maple syrup
- 1 tbsp rice vinegar or lime juice
- 1½ tsp gingerbread spice mix
- 1 garlic clove, finely grated
- 1-2 tsp sriracha or hot sauce
- 1/2 tsp kosher salt
Optional Add-Ins
- Chopped scallions
- Fresh cilantro
- Crushed peanuts
For the Spicy Peanut Dipping Sauce
- 1/2 cup natural peanut butter
- 2-3 tbsp warm water (to thin)
- 1 tbsp soy sauce or tamari
- 1 tbsp honey or maple syrup
- 1 tsp rice vinegar
- 1/2 tsp gingerbread spice mix
- 1-2 tsp sriracha or hot sauce (to taste)
- pinch of kosher salt
Instructions
How to Cut the Chicken
- Option 1: ChunksTrim off any large fat or connective tissue.Cut each thigh into 1½-inch chunks, keeping them uniform for even cooking.Pat dry if the pieces are overly wet.
- Option 2: StripsTrim as above.Slice thighs lengthwise into ½- to ¾-inch wide strips.Fold or ribbon each strip onto skewers for even grilling.
Marinate the Chicken
- In a mixing bowl, whisk together the oil, soy sauce, honey, rice vinegar, garlic, gingerbread spice, sriracha, and salt. Add the chicken and toss to coat thoroughly.Cover and refrigerate for at least 30 minutes, or up to 24 hours.
Prepare the Peanut Sauce
- Whisk all sauce ingredients together in a bowl, thinning with warm water to your desired consistency. Adjust seasoning to taste.
Assemble and Cook
- Soak wooden skewers in water if using.Thread marinated chicken (chunks or strips) onto skewers.Grill: Preheat grill or grill pan to medium-high. Cook for 4–6 minutes per side, or until the chicken is charred and reaches 165°F internally.Stovetop Option: Use a cast iron or grill pan, following the same timing.
Serve
- Serve hot with your favorite optional add-ins and a side of spicy peanut sauce for dipping.