Thai Chicken Skewers

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Often I tweak and adjust recipes, but these Thai chicken skewers marinated in coconut milk, curry and spices from The Recipe Critic turned out so perfectly that I didn’t change a thing. Except I used chicken thighs instead of chicken breast because, in my opinion, the thighs have so much more flavor. The Peanut Sauce is easy and delicious, in fact my 2 year grandson was using the “dip” on everything he could get his hands on!  I did need to use my immersion blender to get it evenly smooth.  

Make it a meal, with this Asian Cucumber Salad!


For the chicken skewers:

  • 1¼ pounds boneless skinless chicken breast or thighs, cut into 1 inch pieces
  • 1 can coconut milk
  • 1½ tablespoons brown sugar
  • 1 teaspoon red curry paste (or more if you prefer it spicy)
  • 1 inch knob of ginger, grated
  • the zest of one lime
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons chopped cilantro
  • 2 tablespoons chopped peanuts

For the peanut sauce:

  • ½ cup creamy peanut butter
  • 2 tablespoons soy sauce (or supplement with Naked Coconuts Soy-Free Seasoning Sauce)
  • 1½ tablespoons brown sugar
  • 2 tablespoons lime juice
  • 1 tablespoon sesame oil
  • ½ teaspoon minced garlic
  • ¼ cup warm water
  1. Place the coconut milk, brown sugar, curry paste, ginger, lime zest, salt and pepper in a resealable freezer bag. Seal and shake to combine.
  2. Place the chicken in the bag. Marinate in the refrigerator for at least one hour or up to 8 hours.
  3. Remove the chicken from the marinade and thread onto skewers.
  4. Preheat the grill or a grill pan to medium heat. Place the chicken skewers on the grill and cook for 4-5 minutes on each side or until cooked through.
  5. Sprinkle the cilantro and peanuts on top of the chicken and serve with peanut sauce.
  6. For the peanut sauce:
  7. Combine the peanut butter, soy sauce, brown sugar, lime juice, sesame oil, garlic and warm water in a medium sized bowl. Whisk until smooth and serve alongside the chicken.

Having this for dinner tonight? Don’t forget the Asian Cucumber Salad!