If you are craving a dish that bursts with vibrant flavors and brings a little sunshine to your dinner table, then the Thai Grilled Chicken Skewers with Coconut Peanut Sauce Recipe is exactly what you need. Imagine juicy, tender chicken pieces packed with aromatic spices, grilled to perfection, and paired with a luxuriously creamy peanut sauce infused with coconut and lime. This recipe captures the heart of Thai cuisine with its perfect harmony of sweet, salty, tangy, and spicy notes, making every bite an irresistible journey. Whether you’re hosting a summer barbecue or simply want to brighten up an ordinary weeknight, these skewers will definitely steal the show.
Ingredients You’ll Need
The magic of this Thai Grilled Chicken Skewers with Coconut Peanut Sauce Recipe lies in its blend of simple, fresh ingredients that each play a crucial role in building that unmistakable taste. From the warmth of curry powder to the richness of peanut butter and coconut milk, everything comes together beautifully.
- Soy sauce: Provides a salty umami base that deepens the marinade’s flavor.
- Dark brown sugar: Adds a caramel sweetness that balances the savory ingredients perfectly.
- Lime zest: Brings a bright, citrusy note that wakes up the palate.
- Vegetable oil: Helps the marinade coat the chicken evenly and keeps it moist while grilling.
- Garlic cloves, minced: Imparts a punch of aromatic earthiness that complements the spices.
- Curry powder: Introduces warm, complex layers of flavor essential to Thai cooking.
- Ground ginger: Offers a subtle zing that livens up the marinade.
- Ground cardamom: Adds a sweet and aromatic hint that’s uniquely exotic.
- Salt: Enhances all flavors and helps tenderize the chicken.
- Boneless, skinless chicken breasts: The star protein that grills beautifully on skewers.
- Coconut milk (full fat): Forms the creamy base of the luscious peanut sauce.
- Peanut butter: Brings richness and a nutty sweetness essential for the sauce.
- Red curry paste: Adds depth and a gentle heat to the peanut sauce.
- Fresh lime juice: Brightens the sauce with refreshing acidity.
How to Make Thai Grilled Chicken Skewers with Coconut Peanut Sauce Recipe
Step 1: Prep the Chicken
Start by pounding your chicken breasts to a consistent ½-inch thickness. This step is key because it ensures the chicken cooks evenly on the grill, preventing dry or undercooked spots. After pounding, cut the chicken into 1½-inch pieces – the perfect size for juicy bite-sized skewers.
Step 2: Marinate the Chicken
Now, whisk together soy sauce, dark brown sugar, lime zest, vegetable oil, minced garlic, curry powder, ginger, cardamom, and a pinch of salt in a large bowl. Toss your chicken pieces in this flavorful mixture until every piece is well-coated. Cover and pop it into the fridge for at least 4 hours, but overnight is best. This will infuse the chicken with vibrant flavors and make it tender and irresistible.
Step 3: Make the Coconut Peanut Sauce
While the chicken marinates, let’s get the star sauce ready. Combine coconut milk, peanut butter, dark brown sugar, soy sauce, and red curry paste in a saucepan. Gently whisk and bring it to a simmer, then let it cook for about 3 minutes. This melds all those rich flavors beautifully. Finish by stirring in freshly squeezed lime juice to add brightness and a touch of acidity to balance the richness.
Step 4: Grill the Chicken Skewers
Thread the marinated chicken pieces thickly onto skewers, making sure they’re snug but not overcrowded. Preheat your grill to medium-high and oil the grates to prevent sticking. Grill the skewers for about 10 minutes total, turning once halfway through, until the chicken is perfectly cooked, with a slight char that adds smoky depth. Serve piping hot alongside the creamy coconut peanut sauce and lime wedges for extra zing.
How to Serve Thai Grilled Chicken Skewers with Coconut Peanut Sauce Recipe
Garnishes
Adding fresh garnishes elevates the dish visually and flavor-wise. Try sprinkling chopped cilantro, thinly sliced red chili, or toasted crushed peanuts on top. A few lime wedges served alongside brighten each bite with a fresh squeeze of citrus.
Side Dishes
These skewers pair wonderfully with fluffy jasmine rice or coconut rice for an authentic Thai touch. Light, crisp sides like a green papaya salad or cucumber salad provide refreshing contrasts to the richness of the peanut sauce. You could also serve with grilled vegetables to keep it colorful and nutritious.
Creative Ways to Present
For a fun twist, serve the skewers over a bed of vermicelli noodles tossed with fresh herbs and a drizzle of the peanut sauce. Or make mini chicken satay platters with alternating skewers and dipping sauce bowls, perfect for sharing at parties. Presentation can turn this simple dish into a gorgeous centerpiece.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover grilled chicken skewers and peanut sauce separately in airtight containers in the refrigerator. This keeps the chicken juicy and the sauce fresh for up to 3 days.
Freezing
You can freeze the cooked skewers without sauce for up to 1 month. Wrap them tightly in foil or place in freezer bags. Thaw overnight in the fridge before reheating to retain the best texture.
Reheating
Reheat grilled chicken skewers gently on the stovetop or in a 350°F oven until warmed through. Warm the peanut sauce separately on low heat, stirring occasionally. Avoid microwaving to prevent drying out the chicken or curdling the sauce.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs have more fat and stay juicier when grilled, which can add extra tenderness and richness to your skewers. Just cut them into similar-sized pieces for even cooking.
Is it important to use full-fat coconut milk?
Yes, full-fat coconut milk gives the sauce its creamy texture and rich flavor that you just can’t replicate with low-fat versions. It’s essential for that authentic Thai taste.
Can I make the peanut sauce ahead of time?
Definitely. The peanut sauce can be made up to 3 days in advance and refrigerated. Just reheat gently before serving, and stir in a little water or coconut milk if it thickens too much.
Do I need to soak wooden skewers before grilling?
Yes, soaking wooden skewers in water for at least 30 minutes prevents them from burning on the grill, ensuring safe and easy cooking.
Can this recipe be made gluten-free?
Yes! Simply use gluten-free tamari or coconut aminos instead of soy sauce to keep the dish gluten-free without compromising flavor.
Final Thoughts
This Thai Grilled Chicken Skewers with Coconut Peanut Sauce Recipe is a bright and soulful dish that’s sure to become a favorite in your cooking repertoire. Its vibrant flavors, creamy sauce, and juicy grilled chicken come together in harmony to delight every taste bud. I encourage you to give it a try — it’s perfect for sharing with friends or treating yourself to a little Thai-inspired magic at home. Trust me, once you taste these skewers, you’ll be hooked!
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Thai Grilled Chicken Skewers with Coconut Peanut Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Thai
Description
These Thai Grilled Chicken Skewers are marinated in a flavorful blend of soy sauce, spices, and lime zest, then grilled to perfection. Served with a rich and creamy coconut peanut sauce that has a subtle kick from red curry paste and a bright touch of lime, this dish brings vibrant Thai flavors to your table in an easy-to-make recipe perfect for gatherings or weeknight dinners.
Ingredients
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 using two pieces of wax or parchment paper to prevent tearing. Then cut the chicken into 1½-inch pieces and set aside to prepare for marinating.
- 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 to the marinade, toss well to coat evenly, cover the bowl, and refrigerate for at least 4 hours or preferably overnight to allow the flavors to deeply penetrate the meat.
- Make the Peanut Sauce: In a saucepan, whisk together the 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 until the sauce thickens slightly. Remove from heat, stir in the fresh lime juice, and set aside to serve alongside the grilled chicken.
- Grill the Chicken: Thread the marinated chicken pieces onto skewers. Preheat the grill and grease the grates to prevent sticking. Grill the chicken skewers for about 10 minutes, turning once halfway through cooking to ensure even grilling, until the chicken is fully cooked and juices run clear. Serve hot with the prepared coconut peanut sauce and lime wedges on the side for extra zest.
Notes
- For best results, marinate the chicken overnight to enhance flavor and tenderness.
- If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
- You can substitute chicken thighs for a juicier option.
- The peanut sauce can be made ahead and refrigerated; rewarm gently before serving.
- Adjust the red curry paste in the sauce according to your spice preference.
