Chicken Skewers with Peach Dip
⏱ 20 min prep · 🍳 8 min · 🍽 4
Chicken breast is the workhorse here — lean, quick to cook, and sold in family-size packs at any supermarket. Cut into 3/4-inch (2cm) cubes, it takes just four minutes a side on the grill or under the broiler — handy on a weeknight when the skewers need to hit the table before the kids' patience runs out.
The marinade is simple — oil, two kinds of soy sauce, fish sauce, and ginger — but it's the peach dip that turns this into more than a standard grill night. Blitzed almonds, canned peaches, sour cream, and chili garlic sauce make a mild, sweet dip kids will happily eat more of than the chicken itself, while you keep a small bowl of extra chili sauce on the side for the adults.
Soak the skewers while the chicken marinates and everything's ready in 20 minutes — good for a weeknight where after-school pickup and dinner are racing each other. Serve with rice or flatbread, and save extra dip for tomorrow's cold chicken in the lunchbox.
Ingredients
- 1000.000 g kyllingbryst
- 100.000 ml nøytral olje
- 3.000 ss soyasaus
- 15.000 ml fiskesaus
- 300.000 g ris
- 100.000 ml mandler
- 3.000 stk hermetiske fersken
- 100.000 ml creme fraiche
- 5.000 ml krydder (diverse)
- 5.000 ml sambal oelek
- 30.000 ml koriander
Instructions
Legg spydene i vann slik at de ikke fliser opp når du trer dem, eller tar fyr på grillen. La de ligge 10-15 minutter.
Skjær kyllingfiletene i biter på cirka 2x2 cm. Bland oljen, soyasausene, fiskesausen og den revne ingefæren. Ha marinaden i en bolle og bland med kyllingen. Sett til side.
Skåld mandlene i kokende vann, hell av, skyll i kaldt vann og fjern skallet. Ha mandler, koriander, fersken, crème fraîche og sambal oelek i en foodprosessor eller kolbe og bruk stavmikser. Kjør blandingen glatt. Smak til med salt og eventuelt mer sambal oelek.
Grill kyllingspydene på grillen eller i stekeovn på 240°C i 4 minutter på hver side, til de er gjennomstekt.
Server kyllingspydene med ferskendippen til å dyppe i.
This one earns its keep with kids who eye anything "spicy-adjacent" with suspicion but are curious about the flavors on their favorite takeout menu — the peach dip is sweet enough that even a picky six-year-old will dip in, while a side bowl of extra chili sauce keeps the grown-ups happy. We've run it as a no-cutlery Friday dinner more than once: the skewers need nothing but fingers, and the bite-sized chunks that fall off are exactly the right size for a toddler to manage solo. Households that grill through the summer get double mileage out of the leftovers — cold chicken with peach dip holds up in a lunchbox the next day in a way that saucy chicken thighs never quite do. It's also forgiving of whatever's actually in the fridge: no peaches, use apricots; no almonds, cashews work just as well and the dip won't suffer for it.
FAQ
Can I make the skewers in the oven instead of on the grill?
Yes — set the oven to 475°F (240°C) on broil and lay the skewers on a rack over a sheet pan so the fat drips down instead of smoking. Cook for about the same time as on the grill, roughly 4 minutes a side, turning once. Check for doneness by cutting into the thickest piece — the meat should be opaque all the way through, not pink.
How long can I marinate the chicken ahead of time?
The chicken can sit in the marinade anywhere from 30 minutes to a full day in the fridge — the longer it sits, the more flavor it picks up. If you want to prep further ahead, freeze the chicken in the marinade in a zip-top bag instead; it thaws overnight and is ready to skewer within the hour. Fish sauce starts breaking down the texture if you go past 24 hours in the fridge, so don't push it much further than that.
Can I make the peach dip without chili sauce for younger kids?
Yes — stir the chili sauce in after blending rather than adding it to the food processor, and you'll get a mild dip every kid at the table can eat, with a small bowl of extra chili sauce on the side for anyone who wants heat. The dip is naturally sweet from the peaches, so it holds up fine with no chili at all. Taste for salt before serving — that's usually what's missing, not spice.
What can I use instead of fish sauce?
Fish sauce brings an umami depth that's hard to fully replace, but in a pinch swap in a little extra soy sauce with a squeeze of lime or lemon. Vegetarian fish sauce, sold at most well-stocked grocery stores, works well too if someone in the family doesn't eat fish. Try not to skip it entirely — the marinade falls flat without that salty backbone.
How do I store leftovers?
Keep the chicken and dip in separate airtight containers in the fridge for 2-3 days. The peach dip doesn't freeze well since sour cream splits when thawed, so plan to eat it rather than freeze it. Cold chicken straight off the skewer packs well in a lunchbox the next day — bring a little dip along in its own small container.
Can I freeze the chicken skewers?
Freeze the chicken raw and marinated rather than already grilled — it stays juicier when it's cooked from a fresh-ish state instead of reheated. Marinated chicken chunks keep well in the freezer for up to 3 months; thaw overnight in the fridge. Skewer and grill the same day you plan to eat so the chicken doesn't dry out.