Description
These Thai Marinated Grilled Chicken Skewers feature tender, flavorful chicken pieces marinated in a vibrant blend of soy sauce, lime zest, and aromatic spices. Grilled to perfection and served with a creamy, tangy peanut sauce made from coconut milk, peanut butter, and red curry paste, this dish offers an irresistible combination of savory, sweet, and zesty flavors, perfect for a crowd-pleasing appetizer or main course.
Ingredients
Scale
Marinade and Chicken
- 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
Peanut Sauce
- 1 (13-oz) can coconut milk (do not use low fat)
- ⅓ 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)
- 1 lime, cut into wedges (optional)
Instructions
- Prep the Chicken: Pound the chicken breasts to an even ½-inch thickness between two pieces of wax or parchment paper to ensure uniform cooking. Then, cut the breasts into 1½-inch pieces and set them aside.
- Marinate the Chicken: In a large bowl, combine the soy sauce, dark brown sugar, lime zest, vegetable oil, minced garlic, curry powder, ground ginger, ground cardamom, and salt to create the marinade. Add the chicken pieces to the bowl and mix thoroughly so each piece is evenly coated. Cover the bowl with plastic wrap and refrigerate to marinate for at least 4 hours, preferably overnight for maximum flavor absorption.
- Make the Peanut Sauce: In a medium saucepan, whisk together the coconut milk, peanut butter, dark brown sugar, soy sauce, and red curry paste until smooth and combined. Bring the mixture to a gentle simmer over medium heat, stirring occasionally, and cook for about 3 minutes to meld the flavors. Remove from heat and stir in the fresh lime juice. Set the sauce aside until ready to serve.
- Grill the Chicken: Preheat your grill to high heat and grease the grill grates lightly to prevent sticking. Thread the marinated chicken pieces onto skewers evenly. Place the skewers on the hot grill and cook for about 10 minutes, turning once halfway through, until the chicken is fully cooked and has a nice charred exterior. Serve the grilled chicken skewers with the prepared peanut sauce on the side and lime wedges, if desired, for an extra burst of freshness.
Notes
- For best results, marinate the chicken overnight to deepen the flavors.
- If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
- You can substitute chicken thighs for juicier skewers if preferred.
- The peanut sauce can be prepared in advance and refrigerated; reheat gently before serving.
- Adjust the amount of red curry paste in the peanut sauce based on your preferred spice level.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving (about 4-5 skewers with sauce)
- Calories: 450 kcal
- Sugar: 12 g
- Sodium: 850 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 95 mg
Keywords: Thai chicken skewers, grilled chicken, peanut sauce, Thai marinade, curry grilled chicken, coconut peanut sauce, easy Thai recipe
