Description
This Thai Grilled Chicken Skewers recipe features juicy, marinated chicken breasts grilled to perfection and served with a rich, creamy coconut peanut sauce. The chicken is infused with a flavorful blend of soy sauce, brown sugar, lime zest, and aromatic spices like curry powder and cardamom. The accompanying peanut sauce combines coconut milk, peanut butter, and red curry paste for a perfect balance of sweet, savory, and tangy flavors, making it an irresistible appetizer or main dish for any occasion.
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. Cut the flattened chicken 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 mix well until all pieces are evenly coated. Cover the bowl and refrigerate for at least 4 hours or overnight to allow the flavors to penetrate the meat.
- Make the Peanut Sauce: In a saucepan, whisk together coconut milk, peanut butter, dark brown sugar, soy sauce, and red curry paste. Bring the mixture to a simmer over medium heat and cook for about 3 minutes, stirring frequently until the sauce thickens slightly. Remove from heat and stir in fresh lime juice. Set the sauce aside.
- Grill the Chicken: Thread the marinated chicken pieces onto skewers. Preheat your grill to medium-high heat and lightly grease the grates to prevent sticking. Grill the chicken skewers for approximately 10 minutes, turning once halfway through cooking, until the chicken is cooked through and internal temperature reaches 165°F (74°C). Remove from heat.
- Serve: Serve the grilled chicken skewers hot with the prepared coconut peanut sauce on the side alongside lime wedges for extra freshness and zing.
Notes
- For best results, marinate the chicken overnight to maximize flavor penetration.
- If using wooden skewers, soak them in water for at least 30 minutes prior to grilling to prevent burning.
- The peanut sauce can be refrigerated for up to 3 days and gently reheated before serving.
- Adjust the amount of red curry paste in the peanut sauce if you prefer it milder or spicier.
- Substitute chicken thighs for a juicier and more flavorful alternative.
