Thai Chicken Skewers
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.
Thai Chicken Skewers
Ingredients
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
Instructions
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.
