Description
Delicious Thai Grilled Chicken Skewers marinated in a flavorful blend of soy sauce, lime, and spices, served with a creamy coconut peanut sauce. Perfect for a vibrant and satisfying meal that brings authentic Thai flavors to your grill.
Ingredients
Scale
For the Chicken Marinade
- ¼ cup soy sauce
- 3 tablespoons dark brown sugar, packed
- Zest of one lime
- 2 tablespoons vegetable oil
- 3 garlic cloves, minced
- 1 tablespoon curry powder
- ½ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- ½ teaspoon salt
- 3 pounds boneless, skinless chicken breasts
For the Coconut Peanut Sauce
- 1 (13-oz) can coconut milk (do not use low fat)
- â…“ cup peanut butter
- ¼ cup dark brown sugar, packed
- 2 tablespoons soy sauce
- 1 tablespoon red curry paste
- 3 tablespoons fresh lime juice (from 2 limes)
Instructions
- Prep the Chicken: Pound the chicken breasts to an even ½-inch thickness between two pieces of wax or parchment paper to ensure even cooking. Then cut the breasts into 1½-inch pieces and set aside.
- Marinate the Chicken: In a large bowl, combine soy sauce, dark brown sugar, lime zest, vegetable oil, minced garlic, curry powder, ground ginger, ground cardamom, and salt. Add the chicken pieces and toss until evenly coated. Cover the bowl and refrigerate to marinate for at least 4 hours, preferably overnight for maximum flavor.
- Make the Peanut Sauce: In a saucepan, whisk together the coconut milk, peanut butter, brown sugar, soy sauce, and red curry paste. Bring the mixture to a simmer and cook for about 3 minutes until slightly thickened. Remove from heat, stir in fresh lime juice, and set aside to let the flavors meld.
- Grill the Chicken: Thread the marinated chicken pieces onto skewers. Preheat a grill and grease the grates to prevent sticking. Grill the skewers for approximately 10 minutes, turning once halfway through, until the chicken is fully cooked and has nice grill marks. Serve the skewers hot with the prepared coconut peanut sauce and lime wedges on the side.
Notes
- For easier grilling, soak wooden skewers in water for at least 30 minutes before using to prevent burning.
- Adjust the spice level of the peanut sauce by adding more or less red curry paste according to your preference.
- Chicken thighs can be substituted for breasts for juicier, more flavorful results.
- The peanut sauce can be made ahead and stored in the refrigerator for up to 3 days.
- Serve with steamed jasmine rice or fresh cucumber salad for a complete meal.
