Smoky Molasses-Peanut Grilled Chicken Skewers With Herbed Rice

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 30 minutes (plus 30 minutes marinating, optional)
• Cook Time: 25 minutes
• Total Time: 55 minutes (about 1 hour 25 minutes with marinating)

Quick Ingredients

• 1 1/2 lb boneless, skinless chicken thighs, cut into 1 1/4-inch pieces
• 2 tbsp olive oil, 3 tbsp soy sauce, 2–3 cloves garlic, 1 tsp smoked paprika, 1/2 tsp ground cumin
• 1 1/2 cups long-grain white rice + 2 3/4 cups chicken broth or water
• 1 tbsp butter or olive oil, 1/2 tsp salt, 1/4 cup chopped parsley, 2 tbsp chopped cilantro, 2 green onions
• 1/4 cup creamy peanut butter, 3 tbsp molasses, 1 tbsp soy sauce, 1 tbsp rice vinegar, 2–3 tbsp water
• 1 small garlic clove, 1 tsp chili sauce (optional), lime juice, lime wedges, chopped roasted peanuts
• Salt, black pepper, optional chili flakes; 8–10 skewers

Do This

• 1. Marinate chicken pieces with olive oil, soy sauce, garlic, smoked paprika, cumin, salt, pepper, and lime juice 30 minutes if you can. Soak wooden skewers in water.
• 2. Rinse rice, then simmer with broth (or water), butter, and salt for 15–18 minutes. Let rest covered.
• 3. Whisk peanut butter, molasses, soy sauce, vinegar, garlic, chili sauce, and enough water to make a brushable glaze.
• 4. Preheat grill or grill pan to medium-high (about 400–425°F). Thread chicken onto skewers.
• 5. Grill skewers 10–12 minutes, turning every few minutes. Brush generously with glaze during the last 4–5 minutes.
• 6. Fluff rice with herbs, green onions, and citrus zest/juice. Serve skewers over rice, drizzle with extra glaze, and top with chopped peanuts and lime wedges.

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Why You’ll Love This Recipe

• Smoky, charred chicken meets a glossy molasses–peanut glaze that tastes like a cozy twist on satay.
• Served over a bright, herby rice that soaks up all the flavorful juices and sauce.
• Great for grilling season but just as doable indoors on a grill pan or under the broiler.
• Easy to prep ahead, family-friendly, and impressive enough for guests.

Grocery List

• Produce: Garlic, lime, lemon (or extra lime), fresh parsley, fresh cilantro, green onions
• Dairy: Unsalted butter (or use olive oil instead)
• Pantry: Boneless skinless chicken thighs, long-grain white rice, chicken broth (or stock cubes), olive oil, soy sauce, creamy peanut butter, molasses, rice vinegar (or apple cider vinegar), chili sauce (such as sriracha or chili-garlic sauce), roasted peanuts, smoked paprika, ground cumin, kosher salt, black pepper, red pepper flakes (optional), wooden or metal skewers

Full Ingredients

Smoky Grilled Chicken Skewers

• 1 1/2 lb boneless, skinless chicken thighs, trimmed and cut into 1 1/4-inch cubes
• 2 tbsp olive oil
• 2 tbsp low-sodium soy sauce
• 2 cloves garlic, minced (or 1 tsp garlic powder)
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp kosher salt (use 1/4 tsp if using regular soy sauce)
• 1/4 tsp freshly ground black pepper
• 1 tbsp fresh lime juice
• 8–10 wooden skewers (soaked in water at least 20 minutes) or metal skewers

Molasses–Peanut Glaze

• 1/4 cup creamy peanut butter
• 3 tbsp unsulfured molasses
• 1 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar (or apple cider vinegar)
• 2–3 tbsp water, as needed to thin
• 1 small garlic clove, very finely minced (or 1/4 tsp garlic powder)
• 1 tsp chili-garlic sauce or sriracha (optional, for heat)
• Pinch of kosher salt, to taste

Herbed Rice

• 1 1/2 cups long-grain white rice (such as jasmine or basmati)
• 2 3/4 cups low-sodium chicken broth (or water plus 1 tsp bouillon)
• 1 tbsp unsalted butter or olive oil
• 1/2 tsp kosher salt (omit or reduce if your broth is salty)
• 1/4 cup fresh flat-leaf parsley, finely chopped
• 2 tbsp fresh cilantro, finely chopped (optional but delicious)
• 2 green onions, thinly sliced
• 1 tsp finely grated lemon or lime zest
• 1 tbsp fresh lemon or lime juice

For Serving and Garnish

• 1/4 cup roasted peanuts, roughly chopped
• Lime wedges
• Extra chopped herbs (parsley and/or cilantro)
• Red pepper flakes or extra chili sauce (optional)

Step-by-Step Instructions

Step 1: Marinate the smoky chicken and prep skewers

Cut the boneless, skinless chicken thighs into roughly 1 1/4-inch cubes so they cook evenly and stay juicy. In a medium bowl, whisk together the olive oil, soy sauce, minced garlic, smoked paprika, ground cumin, kosher salt, black pepper, and lime juice. Add the chicken pieces and toss very well to coat, making sure every surface is covered in marinade.

Cover and refrigerate for at least 30 minutes (up to 2 hours for more flavor). If using wooden skewers, place them in a shallow dish of water to soak for at least 20–30 minutes so they do not burn on the grill. You can do this while the chicken marinates.

Step 2: Start the herbed rice base

Rinse the rice in a fine-mesh strainer under cold water for 30–60 seconds, until the water runs mostly clear. This removes excess starch and helps keep the grains fluffy. In a medium saucepan with a tight-fitting lid, combine the rinsed rice, chicken broth (or water and bouillon), butter, and salt.

Bring to a gentle boil over medium-high heat. Once boiling, give it a quick stir, reduce the heat to low, cover tightly, and simmer for 15–18 minutes (or according to package directions) until the liquid is absorbed and the rice is tender. Remove from heat but leave covered to steam for at least 5–10 minutes while you finish the chicken and glaze.

Step 3: Whisk together the molasses–peanut glaze

While the rice simmers and the chicken marinates, make the glaze. In a small bowl, combine the creamy peanut butter, molasses, soy sauce, rice vinegar, minced garlic, and chili-garlic sauce (if using). Whisk until thick and smooth; it will start out quite stiff.

Add water 1 tablespoon at a time, whisking after each addition, until the glaze is glossy and brushable but still thick enough to cling to the chicken (usually 2–3 tablespoons total). Taste and add a tiny pinch of salt if needed. Set aside; it will thicken slightly as it sits, which is perfect for brushing and drizzling.

Step 4: Preheat the grill and thread the chicken

Preheat your grill or grill pan to medium-high heat, about 400–425°F. If using an outdoor grill, oil the grates lightly (a folded paper towel dipped in oil and held with tongs works well). If using a stovetop grill pan, lightly brush it with oil once hot.

Remove the marinated chicken from the fridge. Thread the pieces onto the soaked wooden skewers or metal skewers, packing them fairly snugly but not squished; leave a little space between pieces so the heat can circulate and cook them evenly. You should get 8–10 skewers, depending on length and how full you make them.

Step 5: Grill and glaze the chicken skewers

Place the skewers on the preheated grill. Cook for about 10–12 minutes total, turning every 3–4 minutes so all sides get nice grill marks and color. Start checking for doneness around the 8-minute mark; an instant-read thermometer inserted into the thickest piece should read 165°F.

During the last 4–5 minutes of cooking, begin brushing the skewers generously with the molasses–peanut glaze each time you turn them. The glaze will bubble, caramelize slightly, and form a shiny, sticky coating with delicious smoky edges. When done, transfer the skewers to a plate or platter, tent loosely with foil, and let rest for 3–5 minutes to keep them juicy.

Step 6: Finish the herbed rice and plate the dish

Uncover the resting rice and fluff gently with a fork to separate the grains. Stir in the chopped parsley, cilantro (if using), green onions, lemon or lime zest, and lemon or lime juice. Taste and adjust seasoning with a bit more salt or citrus if you like it brighter.

To serve, spoon a generous bed of herbed rice onto each plate. Lay 2–3 chicken skewers on top of the rice. Drizzle with a little extra molasses–peanut glaze if you have some left. Sprinkle each plate with chopped roasted peanuts and extra herbs. Add lime wedges on the side for squeezing and, if you enjoy heat, a pinch of red pepper flakes or a dab of chili sauce on top.

Pro Tips

• Use thighs for juiciness: Chicken thighs stay tender and forgiving on the grill, so they are less likely to dry out than breasts.
• Do not rush the rest: Letting the grilled skewers rest a few minutes before serving helps the juices redistribute, keeping every bite moist.
• Adjust glaze thickness: If the glaze gets too thick while sitting, whisk in a teaspoon of water at a time until it is easily spoonable or brushable again.
• Indoor cooking option: No outdoor grill? Use a cast-iron grill pan or a heavy skillet on high heat, or broil the skewers 5–6 inches from the element, turning and glazing as directed.
• Rice timing: Start the rice before you preheat the grill so it finishes and steams while you cook the chicken. That way, everything is hot and ready at the same time.

Variations

• Extra-spicy version: Double the chili-garlic sauce in the glaze and sprinkle the finished skewers with red pepper flakes or sliced fresh chili for more heat.
• Nut-free swap: Use sunflower seed butter or tahini instead of peanut butter, and top with toasted sesame seeds instead of peanuts.
• Citrus-herb rice: Add a handful of finely chopped fresh basil or mint to the rice along with the parsley, and use all lime juice for a bright, almost tropical flavor.

Storage & Make-Ahead

For best texture, enjoy the skewers fresh off the grill, but leftovers keep well. Store cooked chicken skewers and rice in separate airtight containers in the refrigerator for up to 3 days. Reheat gently: warm the chicken in a covered skillet over low heat with a splash of water or broth, or in the microwave at 50–60 percent power until just hot. Reheat rice with a tablespoon or two of water, covered, to steam it back to life.

You can also prep ahead: marinate the chicken up to 12 hours in advance (refrigerated), and stir together the glaze up to 3 days ahead to keep in a sealed jar in the fridge. Cooked chicken and rice can be frozen for up to 2 months; thaw overnight in the fridge before reheating, though the chicken may be slightly less juicy after freezing.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe): about 780 calories, 55 g protein, 70 g carbohydrates, 40 g fat, 4 g fiber, and 1,000–1,200 mg sodium (will vary based on broth, soy sauce, and exact amounts of glaze and peanuts used). These numbers are estimates and will change with ingredient brands and portion sizes.