Thai Chicken Skewers


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For the chicken skewers:

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


Place the coconut milk, brown sugar, curry paste, ginger, lime zest, salt and pepper in a resealable freezer bag. Seal and shake to combine.

Place the chicken in the bag. Marinate in the refrigerator for at least one hour or up to 8 hours.

Remove the chicken from the marinade and thread onto skewers.

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.

Sprinkle the cilantro and peanuts on top of the chicken and serve with peanut sauce.

For the peanut sauce:

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.

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!


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