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
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 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.
