Grilled Thai Curry Chicken Skewers with Coconut-Peanut Sauce

Tested & Perfected Recipes

From food writer Alice Currah, these grilled Thai curry chicken skewers are a crowd pleaser for all ages.

This recipe was passed on to me by my dear friend, Kelly Santoro. She found it in the Costco magazine but the recipe originally comes from food writer Alice Currah of the blog and book, Savory Sweet Life.  The dish is a crowd pleaser for all ages. It’s the sauce that makes it so good. My 10-year-old son, upon taking a second helping of the broccoli I served alongside, answered my surprised look with, “Mom, this sauce would make anything taste good.” I have to agree: I was tempted to forget the chicken entirely and just have the sauce as soup!

What You’ll Need To Make Grilled Thai Curry Chicken Skewers

ingredients
Most of the ingredients for these chicken skewers are pretty straightforward. If you’re not familiar with Thai red curry paste, it’s a delicious blend of lemongrass, Thai ginger, fresh red chilis, and fragrant spices. Most large supermarkets carry it in the Asian food section but if you don’t see it, be sure to ask; for whatever reason, my local market does not shelve it near the other Thai ingredients, but rather in a special Thai food display elsewhere in the store. Otherwise, you can always find it at Whole Foods.

How To Make Grilled Thai Curry Chicken skewers

pounding-chicken

Begin by pounding the chicken breasts to an even 1/2-inch thickness. This both tenderizes the meat and ensures it cooks evenly.

preparing-marinade

Next, make the marinade by combining the soy sauce, brown sugar, lime zest, vegetable oil, garlic, curry powder, ginger, cardamom and salt in a bowl.

marinade

Cut the chicken into chunks and combine it with the marinade. Cover and let marinate for at least 4 hours or overnight.

combining-chicken-with-marinade

Meanwhile, make the sauce by combining the coconut milk, peanut butter, dark brown sugar, soy sauce and red curry paste in a medium saucepan.

combining-ingredients-for-sauce

Bring the sauce to a boil, then turn the heat down and cook a few minutes more. Finish the sauce with freshly squeezed lime juice.

adding-lime

Once the chicken has marinated, thread the chunks onto skewers.

skewers

Preheat the grill to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, rub the paper towels over the grates until smooth and shiny.

greasing-grill

Grill the chicken about 5 minutes per side, or until cooked through.

chicken-on-grill

Serve with the coconut peanut sauce and enjoy! If you have leftovers, try serving the chicken over a salad — the chilled sauce makes an excellent dressing.

Note: I made several changes to the original recipe. For starters, I added a bit of salt and extra garlic to the marinade, and also swapped lime juice for lime zest as I do not like to use acidic ingredients in marinades for boneless skinless chicken breasts (they are so lean, it almost cooks the exterior of the meat and creates a leathery texture). I also pounded the chicken breasts first to tenderize them. To the sauce, I added more red curry paste and lots of fresh lime juice to brighten the flavor — otherwise, it was just too rich for my taste. To see the original recipe, click here.

You May Also Like

 

Grilled Thai Curry Chicken Skewers with Coconut-Peanut Sauce

From food writer Alice Currah, these grilled Thai curry chicken skewers are a crowd pleaser for all ages.

Servings: 5
Total Time: 40 Minutes

Ingredients

For the Chicken

  • 1/4 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
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cardamom
  • 1/2 teaspoon salt
  • 2-1/2 - 3 pounds boneless, skinless chicken breasts

For the Coconut-Peanut Sauce

  • 1 (13-oz) can coconut milk (do not use low fat)
  • 1/4 cup peanut butter
  • 1/3 cup dark brown sugar, packed
  • 1-1/2 tablespoons soy sauce
  • 1 tablespoon red curry paste
  • 3 tablespoons fresh lime juice, from 2 limes

For Serving

  • 1 lime, cut into wedges (optional)

Instructions

  1. Pound the chicken breasts to an even 1/2-inch thickness between two pieces of wax or parchment paper. Cut the breasts into 1-1/2" pieces and set aside.
  2. Make the marinade by combining the soy sauce, dark brown sugar, lime zest, vegetable oil, garlic, curry powder, ginger, cardamom and salt in a large bowl. Add the chicken pieces to the bowl and mix until chicken is evenly coated. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 4 hours or overnight.
  3. Make the sauce by whisking together the coconut milk, peanut butter, brown sugar, soy sauce and red curry paste in a medium saucepan. Bring to a simmer, then cook over medium heat, stirring occasionally, for about 3 minutes. Add the fresh lime juice. Set aside.
  4. Preheat the grill to high heat. Meanwhile, thread the chicken pieces onto skewers. Grease the grill. Place the skewers on the grill and cook for about 10 minutes, turning once, or until the chicken is cooked through. Serve the chicken skewers with the Coconut-Peanut Sauce and lime wedges, if desired.

Pair with

Nutrition Information

Powered by Edamam

  • Calories: 547
  • Fat: 29 g
  • Saturated fat: 14 g
  • Carbohydrates: 21 g
  • Sugar: 14 g
  • Fiber: 2 g
  • Protein: 52 g
  • Sodium: 1106 mg
  • Cholesterol: 152 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

See more recipes:

Reviews & Comments

  • Another excellent recipe! I did add some Sambal Oelek to the sauce to give it a bit of heat. Served with jasmine rice and roasted broccoli. Topped with some basil. The creamy sauce was a perfect foil to the grilled chicken and the charred edges on the broccoli. I used some frozen Costco chicken breasts I had on hand. They can be somewhat dry, but the marinade really added flavor and kept them moist. What I really liked about this dish is that it is very fresh and flavorful tasting. Many of the Thai/Asian recipes I see lately are very salty from the use of a lot of soy sauce and the flavors tend to be muddy. Added bonus, I had some sauce left over and served it as a vegetable dip last night!

    • — Dulcie on August 27, 2019
    • Reply
  • Hi Jenn, Can I bake / broil instead of grilling?

    • — Lin Su on August 24, 2019
    • Reply
    • Hi Lin, You can broil these in the oven for the same amount of time that the recipe indicates – about 5 minutes per side. Enjoy!

      • — Jenn on August 25, 2019
      • Reply
  • Jenn,
    I love your recipes, and everything I’ve tried in your cookbook has been great. I was mesmerized by the aroma of the marinade sauce and was looking forward to a fabulous dish. but I can only rate the Grilled Thai Curry Chicken Skewers with Coconut-Peanut Sauce a 3.

    I followed your recipe exactly, and it was way too salty. Perhaps the next time I make it I will use low sodium soy sauce, and less of it, and no added salt in the marinade. Please consider this if you are thinking about including it in an upcoming cookbook. The recommended Basmati Rice recipe was simple and wonderful, as is the Basmati Rice recipe in your cookbook. Thank you for your recipes and blog, I look forward to it every week.

    • — Cher on August 23, 2019
    • Reply
  • Good day Mrs. Segal,
    Could I bake strips of chicken for this recipe instead of grilling?
    Thanks,
    Shelley

    • — Shelley Steede on August 23, 2019
    • Reply
    • Hi Shelley, Yes, these can be broiled. Cook them for the same amount of time that the recipe indicates, flipping once – about 5 minutes per side. Enjoy!

      • — Jenn on August 23, 2019
      • Reply
  • I made this recipe for a group of friends last weekend and everyone loved it! Just another one of your delicious recipes that is now in permanent rotation at my house!

    • — Erin Borden on August 22, 2019
    • Reply
  • Can these be baked as well?

    • — Leanne on August 22, 2019
    • Reply
    • Hi Leanne, You can cook these in the oven, but I’d broil them. Cook them for the same amount of time that the recipe indicates – about 5 minutes per side. Enjoy!

      • — Jenn on August 23, 2019
      • Reply
  • Well folks I am a huge OUAC fan, Jenn’s cookbook and blog are always my first stop for recipes. However this dinner was the hit of all the dinners I cooked this summer. My hungry, health conscious adult children and their kids went crazy it this skewered Thai curry chicken skewers, sauce, rice and salad! The only add on I had was Raita. Leftovers were equally good!

    • — Beth on August 22, 2019
    • Reply
  • Best peanut sauce ever. All you need is a spoon.
    I’ve made this many times and never fails to get huge raves.
    (Hint: Ladies, you can wear this as perfume, I swear!)

    • — Donna Smith on August 1, 2019
    • Reply
  • Amazing! There were so many levels of flavor. The best part was that I didn’t have to go out and buy a lot of bottles of this and that. I printed this one out and have it filed under favorites. I also learned that pounding the chicken really does make it tender. AND, I had a grill brush on my shopping list, but instead, saw your brilliantly simple idea of using a tong and a paper towel dipped in oil to prep the grill and tried that instead.

    I also thought the peanut sauce would be too sweet and too runny, but when all was said and done, the flavors balanced each other so well, and the sauce was perfect.

    Thank you so much for sharing this recipe.

    • — Randi S Arnar on July 20, 2019
    • Reply
  • Another winner. Delicious!

    Quick question. We had a lot of extra sauce. Will it freeze well?

    JoAnn

    • — JoAnn on May 27, 2019
    • Reply
    • Hi JoAnn, I haven’t frozen the sauce before, but I think it would work. Glad you enjoyed!

      • — Jenn on May 28, 2019
      • Reply
  • Fantastic flavor, followed to the tea and ended up with a delicious meal! This was my hubby’s first time eating a peanut sauce and he REALLY liked it. Great recipe, thank you.

    • — Amelia on May 13, 2019
    • Reply
  • Agree this sauce is amazing! My family all devoured this. So so good! Will definitely make it again.

    I had a hard time grilling my chicken chunks skewered and would probably leave the pieces whole next time.

    • — Jessica on May 9, 2019
    • Reply
  • Family Favorite! I made the peanut coconut sauce the day before so only had to grill the chicken. Perfect recipe for a busy night! The peanut coconut sauce is by far the winner of this recipe! I made extra and used it for the week as a crudités dip. I finished off the meal with basmati rice and steamed snow peas. A must try!

    • — Amanda Gister on April 17, 2019
    • Reply
  • These are quite good! However, I think I might have made a mistake of some sort when making the sauce as it was rather runny and lacked the punch of flavor that these recipes normally deliver. I would still recommend the recipe though! I have been cooking nearly exclusively from this website for about a year now and am learning a lot. My only frustration is that it takes me roughly double Jenn’s estimated time to make the recipes. I need to take a cooking class to see if I can get some tips to help me be more efficient!

    • — Kristiana on April 11, 2019
    • Reply
    • Be aware that bottled Thai curry sauce can vary in heat, so if you’re lacking “punch” it could be your curry sauce is mild. You can always add hot sauce – such as Siracha – to kick it up a notch.

      • — Donna Smith on August 1, 2019
      • Reply
  • I’m usually a big fan, but this recipe didn’t quite do it for me. I’m not sure if I did something wrong because the chicken didn’t really look like the picture. Overall, it was tasty but probably not worth the effort to make it again. I enjoyed the peanut sauce but it wasn’t quite as flavorful as I had hoped. A solid recipe but not nearly as good as some others like the Peruvian chicken, Tandoori chicken, and honey lime sriracha chicken in my opinion.

    • — Hadley on February 14, 2019
    • Reply
  • This is the tastiest chicken. My adult son declared it was good enough that we should eat it on Christmas. Thanks for your wonderful recipes. I appreciate that your readers actually cook the recipes as I get so frustrated when I read comments like, “This looks like a good recipe” and nothing else!

    • — Ann Conroy on January 6, 2019
    • Reply
  • Jenn, want to make this for New Years eve when we just st around with appetizers and wine. Can this be served at room temperature and can it be oven roasted, if so, temperature and time. Don’t know what I would do without your knowledge and experience.

    • — Carol on December 22, 2018
    • Reply
    • Sure, Carol. I’d broil the chicken, turning once – cook time will be about the same. Enjoy!

      • — Jenn on December 22, 2018
      • Reply
  • This recipe is such a keeper! We make it often and quite a few people have asked for the source. The only change we make is we forgo the skewers and just do as chicken breasts. We also have plenty of sauce left over and save for another day. The marinade is also fab!

    • — Tracie Smith on December 20, 2018
    • Reply
  • This is a great thai curry kabob recipe! Although I increased the amount of lime zest, ginger and used light brown sugar (because that’s what I had on hand), it is fundamentally the best marinade I have tried. Sorry, not a huge fan of the coconut-peanut sauce as I like something thicker and with a little punch from ginger and sriracha. The skewer recipe is definitely a keeper!

    • — Lark on October 4, 2018
    • Reply
  • Loved this recipe. I dont have a grill but the broiler worked fine and I beat things out with a rolling pin. Easy to make if you have everything lined up and ready. Final product tasted great. I served it on spinach and rocket salad.

    • — liz lockett on October 4, 2018
    • Reply
  • All I can say is this is the bomb and the peanut sauce is “drinkable” it’s so good. I made rice with chicken stock and added Thai basil to it after it was cooked, which made for another yummy layer of flavor.

    • — Colleen on September 25, 2018
    • Reply
  • Oh wow, this was OUT OF CONTROL good!!! And that peanut-coconut sauce!!! My guests think I’m some amazing genius cook. Nope, it’s just another KILLER recipe from Jenn.

    • — Linda on September 2, 2018
    • Reply
  • This was another hit in my house! The marinade kept the chicken breast chunks very moist and flavorful. I had planned to use the gas grill but a thunder storm popped up and I used the Cuisinart grill pan instead, with wonderful results. Served the chicken with pan seared/steamed baby bok choy and steamed green beans. The coconut peanut sauce has a delicious and complex flavor and complements both the chicken and the vegetables. The addition of the lime juice gives the sauce just the right amount of “zip.”

    • — Linda on August 21, 2018
    • Reply
  • This was both easy and very, very good. The peanut sauce is a fantastic complement to the chicken. (It did make a lot more than we needed; we used the surplus half a couple of days later with some baked tofu and that was very good also.)

    • — Daniel on August 3, 2018
    • Reply
  • Absolutely delicious; the Coconut-Peanut sauce was amazing. My sister-in-law was a missionary in China, etc. for many years and is not a fan of red curry. But this was just a subtle hint of it to boost the flavor and she loved it!

    • — Bob O'Hara on June 4, 2018
    • Reply
  • Wow, this was so delicious. It is full of flavour and not complicated to make. I served it to my adult son who asked me for the recipe. We are both careful about what we eat, following close to a ketogenic diet so I reduced the brown sugar by half in the marinade and eliminated it from the sauce. It was perfect. Thanks for a real keeper Jenn!

    • — Pamela Nugent on May 8, 2018
    • Reply
  • I tried this recipe today and it was ABSOLUTELY DELICIOUS!!! My husband doesn’t really care for chicken breast as he thinks it always taste dry but this one came out tender off the grill. He even came back for seconds. I had also tried another peanut sauce from another site that claimed to be an authentic Thai recipe and it so thick on peanut butter that we couldn’t even eat. This one is PERFECT, you can still taste the peanut but not overpowering at all, just the right combination of flavors. We liked it on everything (over grilled potatoes, steamed rice). My son is vegetarian so although he did not eat the chicken, he loved the sauce. Thanks Jenn for yet another superb recipe. I can’t wait to try your Thai Crunch Salad recipe and the coconut cupcakes from your cookbook, which I received Tuesday.

    • — Nancy A on April 26, 2018
    • Reply
    • Glad you enjoyed the chicken! And thank you for purchasing the cookbook – I hope you find many new favorites to prepare. 🙂

      • — Jenn on April 27, 2018
      • Reply
  • Having never made this before and to boot never cooked with coconut milk I’m assuming I grabbed the wrong one. Mine doesn’t say low fat but does say unsweetened. Wrong one yes?

    • — Bob OHara on April 21, 2018
    • Reply
    • Hi Bob, You absolutely got the right thing – it should be unsweetened. Hope you enjoy the recipe!

      • — Jenn on April 21, 2018
      • Reply
  • This recipe is superb! (as is every recipe on this website, I’m a huge fan!) Unfortunately, everything that could go wrong for me did go wrong, but it had nothing to do with this great recipe AND I discovered multiple ways to cook the chicken. First, my chicken was slightly frozen and I didn’t have time for more than an hour marinade (still amazing). Second, my grill flame kept going out because it was really windy! So I had to move the chicken off the grill to the oven broiler. This was looking promising and the chicken was starting to get a grilled look, but then my gas oven broiler kept going out! (It was not a good day for flames apparently). So I ended up cooking the chicken on the stove top in a frying pan. Despite all the odds against me, the chicken turned out so good! My toddler and 3 year old loved it and so did my husband and I. The sauce is so scrumptious I could eat it on anything. I can’t wait to try it again the right way. Thanks Jenn for great recipes that always turn out wonderfully. I’m so confident with your recipes I’m not afraid to try them out for the first time with dinner guests (tested and perfected!). You never disappoint and I can’t wait to get your cookbook I preordered!

    • — Janelle on April 19, 2018
    • Reply
  • Hi Jen, I really would like to try this recipe, but my son has a severe allergy to peanuts. What can I substitute for Peanut butter here? Kind regards/Hai

    • — Hai on April 19, 2018
    • Reply
    • Hi Hai, Almond butter should work if he is able to have that.

      • — Jenn on April 19, 2018
      • Reply
  • Hi Jenn, I wanna make this but I wanna know if I can use natural sugar-free PB or it has to be the regular with sugar and salt PB?

    • — Serena on April 19, 2018
    • Reply
    • Sure, Serena, that should be fine. You may find that you want to add a pinch of salt to the sauce, but taste it first as you might not find it necessary. Enjoy!

      • — Jenn on April 19, 2018
      • Reply
  • This recipe is perfect! Sometimes peanut sauces can be overwhelming but this one is just right. I served these skewers with a pearl couscous salad.

    • — Kristen on March 6, 2018
    • Reply
  • Great recipe. The chicken was very moist and flavorful; perfectly seasoned. The coconut season was wonderful. The lime juice provided a nice freshness to the sauce. The chicken and sauce was a great combination. We served the rice and sauce over rice. Roasted vegetables as a side dish. Recipe a definite keeper.

    • — Julie on March 3, 2018
    • Reply
  • My husband and I love this recipe. After reading the other reviews, I decided to cook it under our gas broiler for approximately 7-8 minutes on each side. The sauce is my favorite! I’ve used the leftover sauce to top broccoli florets or even as a salad dressing.

    • — Rachel Hartman on March 1, 2018
    • Reply
  • I want to make this recipe, but I had a few questions. I don’t have a mallet to pound out the chicken, is there something else I could use? Also, is there another way to cook these maybe in the oven or on the stovetop? (We don’t have a grill).

    • — Ashley Miller on February 5, 2018
    • Reply
    • Hi Ashley, no worries about not having a mallet; any number of other items will work to pound the chicken. Check out some options here. And it’s perfectly fine to cook these in the oven – I would use the broiler and cook them for the same amount of time that the recipe indicates – about 5 minutes per side. Enjoy!

      • — Jenn on February 6, 2018
      • Reply
  • Jenn,
    Like all the others I’ve tried, this recipe is amazing! My family is addicted to your recipes! Since I happened onto this site sometime over the summer, I have tried at least 2 recipes a week and have many favorites that my family requests as regular meal rotations. Thank you so much for breaking down technique, pointing out the better ingredients to use, and giving me such inspiration. Before I found your site, I was in a cooking rut and now I have rediscovered the literal JOY in cooking, knowing everything I try here will be fabulous! I was wondering for this recipe if you would ever use shrimp? How could this be done? We live on the gulf coast with access to excellent fresh seafood. Many Thanks!

    • — Johanna on October 14, 2017
    • Reply
    • Hi Johanna, So glad you’re enjoying the recipes! Yes, I think this would work with shrimp. You would go through the same steps for the recipe, but they will take less time on the grill– just keep an eye on them. I’d love to hear how they turn out!

      • — Jenn on October 14, 2017
      • Reply
  • We love this recipe and I’ve made it several times, but this time the sauce split when i the lime juice and i couldnt get it to re-integrate. Any ideas on what happened?

    • Hi Erika, Did you by chance use low fat coconut milk?

      • Hi Jenn, I used full fat. I did add slightly more PB than called for, and slightly less coconut milk, because I wanted to taste the peanut more. I was also using coconut milk that I’d frozen in ice cubes and thawed, but I’ve used it without a problem before. I tasted the liquid that came out and it had no flavor at all. Weird!

        • — Erika on September 23, 2017
        • Reply
        • Hi Erika, I think the problem was the frozen coconut milk. Unfortunately, it does not freeze well and will break when added to sauces. I haven’t tried this method but Cooks Illustrated recommends blending the defrosted coconut milk with an immersion blender for about 30 seconds to re-emulsify; and then using it as directed in recipes. When they did this, the recipes worked as well as those made with just-opened cans. (And they say coconut milk will keep in the freezer for up to one month.)

          • — Jenn on September 24, 2017
          • Reply
  • My husband and I have made this several times now & it is always a hit! Our daughter (who can be picky) loves it and our friends and family always ask for the recipe.

  • We have made these skewers twice, just as written, and my family loves them! Thanks for sharing!

  • This is one of my favorite recipes of all time. The chicken is so moist and flavorful – SUPER YUM!! I make this once a week in the summer and serve it with Thai Crunch Salad. The whole meal is just fantastic. 5 Stars just aren’t enough!!

  • My sister- in- law made us the grilled Thai chicken skewers with coconut peanut sauce and it was amazing! Even my picky carb loving daughter loved the peanut sauce on rice. My sister in law always doubles the sauce, because her kids love it so much!

    • — Chrissy mcdonald
    • Reply
  • What a great dish! Thank you for the concise and easy to follow recipe. I served it with rice and broccoli and my hubby and I loved it so much that I’m making it for a second time this week so that lovely peanut sauce doesn’t go to waste. 🙂

  • By the way…I left the curry paste out of the sauce as it would have been too spicy for my daughter. Also, I soaked the wooden skewers for 30 mins before threading the chicken and broiled the chicken in the oven about 3-4 inches from the heat for 5-7 mins as you suggested.

  • Absolutely amazing!! Thank you very much!! I have a very picky 10 year old who loves the chicken “skewers” at our fav Thai restaurant. She never likes any chicken I make but loved this and your recipe for Perfect Jasmine Rice that also came out great! Thank you so much. This will definitely be on our weekly rotation, along with your Panko Salmon. Your fantastic! Thank you!!

  • YUMMY!

  • Hi Jen, a wonderful summer dinner outside enjoying this grilled Thai curry chicken with peanut sauce. There is yummy peanut sauce leftover and think I’ll use it tomorrow in a coleslaw, thanks again!!!!

    • — Tammy macfarlane
    • Reply
  • As a “thai curry” I found the marinade was lacking typical Thai ingredients, so I added lemongrass, fish sauce instead of salt, a thai chili and lime. I used boneless thighs instead of breasts so they don’t go rubbery or overcook. They were very juicy and flavourful, and complemented beautifully by the sauce – which was terrific!

  • Amazing recipe!! Just wondering if I can freeze the leftover peanut sauce?

    • Glad you liked it! I haven’t ever frozen this sauce, but I think it would work.

  • OH my heavens what an amazing meal! I made this for dinner last night along with a salad and asparagus from my garden. My son, a cook, said it was the best chicken he had ever eaten! My husband nearly licked his plate. The chicken was delicious and the sauce made it even more fantastic. I will be making this again and again. Thank you Jen for all of the great recipes you share.

  • What to serve with Grilled Thai Curry Chicken and coconut sauce. What is a good accompinant?? Thanks

    • Jim, this would be nice with basmati rice and a minted cucumber salad. Also, I have a new feature on the website– for all main dishes, I suggest one or two sides that I think would pair nicely with them. To see what I’ve suggested, scroll to the top of the recipe page and, immediately under the recipe title, you’ll see a bar with several options, one of which says “pair with.” If you click on this, you’ll see the sides I’ve suggested.

  • My family loves this dish – they can’t wait for summer when it’s time to get the grill out!

  • LOVED the peanut sauce! However the marinade overpowered the chicken. I’ll make the peanut sauce again but use with a less potent chicken recipe.

  • Excellent recipe! My entire family enjoyed this chicken. It was easy to prepare and went well with the cucumber and red onion salad (under the “pair with” tab). Thank you for another recipe to add to our list of favorites!

  • Outstanding recipe. I used chicken breasts and thighs and will definitely be making this again. Served with Jasmine Rice and garnished with cilantro and roasted cashews for crunch. Perfection!

  • We adored the peanut sauce, and I had so much leftover… how long is it good in the fridge???

    • Glad you liked it Rachel! I think it should last for 4 – 5 days in the fridge.

  • Great recipe. I have made this numerous times and everyone always loves it.

  • Flavor was excellent. However the texture of some, not all, of the pieces of chicken was off. I cannot figure out what I did wrong! It didn’t seem to be only the slightly bigger or slightly smaller peices. They were cooked on wood skewers that soaked a long time. This is the only thing I can figure may have affected the texture as it seemed to be both “squishier” when squeezed by hand but chewier in the center of the weird pieces. So bizarre. Maybe I’ll just grill without skewers, because the flavor was great.

    • Based on what you’re saying, it sounds like some of the pieces may have been a bit undercooked. When you fold meat on skewers they can cook a little unevenly. Sorry you had a problem with them!

  • Hi can i put this in the oven as i dont have a grill. If yes, what temp and how long do you think? Thanks

    • Hi Sneha, You can broil these in the oven. I would cook it for the same amount of time that the recipe indicates – about 5 minutes per side. Enjoy!

  • I have made this several times. Everyone always loves it! I just grill as pounded chicken breasts instead of doing skewers. Thank you Jenn!

  • Hi Jenn,

    Can I use natural peanut butter in this recipe? Sometimes recipes say not to and I am not sure how to judge when it is okay and when it is not okay.

    Thank you,

    • Yep that’s fine. Enjoy!

  • Absolutely yummy! Even my 3 year grandson liked it. All of your recipes I’ve tried are outstanding!

  • Very delicious, the chicken marinate is tasty, I substituted some coconut cream in the peanut sauce and used Massaman curry paste instead of the red curry, and used dark sweet soy sauce instead of the regular soy sauce and brown sugar. It was very good

  • Is the curry power in the chicken marinaide Indian or Thai curry?
    Thanks

    • Hi DeAnn, it’s Indian curry.

  • I am planning to make this with chicken thighs for a potluck dinner and was wondering if I can make it the day before and then heat it up before bringing it with me. If so, what is the best way to reheat it? Any recommended modifications on the initial cooking? What about making it the day before, refrigerating it, and then serving at room temperature? Thanks for your help!

    • Hi Carol, I do think you could make this dish ahead of time. You can reheat it on the grill (that would really freshen it up nicely) or in a 300°F oven. Since you’re using thighs, I don’t think you need to modify the initial cooking since you won’t have to worry about it drying out. I also think these would be good served room temperature so you have lots of options. Hope everyone enjoys!

      • Thank you so much. I will try this on Labor Day weekend and let you know how it turns out.

        • This was a big hit at the party. I served them at room temperature. Thanks very much!

  • This was an “O MY GOSH! AMAZING!” recipe. We thoroughly enjoyed it!

  • This was a total hit with the entire family. Super easy, had all the ingredients on hand, and soooo tasty.

  • We absolutely love this recipe. I’ve had several tapas parties in the last month and every time I serve this people go crazy. The marinade for the chicken is wonderful and the peanut sauce is the bomb. Best peanut sauce I’ve ever had. We served it over the week-end and I’m grilling pork tenderloin tonight and using the leftover peanut sauce on the side.

  • Would it be ok to freeze leftover chicken and peanut sauce? Love all your recipes!!

    • — Maria Van Kessel
    • Reply
    • Hi Maria, Glad you like the recipes! I haven’t frozen this before, but I think it should work.

  • Dear Jenn,

    I love your blog and your recipes!

    I am allergic to soy. Unfortunately there are so many recipes I want to make that have soy sauce in them. I have bought the “fake soy sauce” and also had an allergic reaction to that as well. So that’s not an option. In some recipes, I simply omit the soy, in others, I sometimes use oyster sauce or fish sauce. (Hoisin isn’t an option, as it has soy sauce in it).

    What do you think would work well to replace the soy sauce in this curry chicken recipe?

    Do you have any other suggestions for replacing soy sauce in recipes?

    Thanks so much,
    Heidi

    • Hi Heidi, Fish sauce would work well in this recipe. And here is a recipe for a substitute that I think works well for many recipes that call for soy sauce. Hope that helps!

  • Yummm

  • How would you cook this in an oven versus a grill – broil it? Perhaps a pannini grill? Thanks!

    • Yes Ann, you could broil this in the oven. I would cook it for the same amount of time that the recipe indicates– about 5 minutes per side. Enjoy!

  • Got your recipe via the Huffpost article… you got a new fan! What a stellar dish! So perfectly yummy and better than any restaurant dish that I’ve had (here in the San Francisco Bay Area). Thanks & can’t wait to try more recipes. 😉

  • How would this taste served cold? I was thinking of making it in advance and bringing it to a party where there won’t be any cooking or warming facilities.

    • Hi Elaine, I think you could get away serving this room temperature but not cold. Hope that helps!

  • Made this for my son’s birthday party and I couldn’t make it fast enough. My ethnic folks stick with our cultural foods and refuse to adapt so they were skeptical but after they tasted it, there was literally a line for this! I had to lie about how much was left to get ONE piece to eat.

  • This is about the 5th or 6th recipe from your site that I’ve made in about 8 weeks. Everything has tasted great! This is definitely a keeper. I made a few adjustments just based upon taste from my family, cut back on curry powder and didn’t use red curry paste. Substituted a bit of sriracha for the paste and cut the dipping sauce amounts in half. Served it with lo mein and sautéed broccoli. Thanks for such great recipes!

  • Yum!! I used thigh instead of breast and cookied on the BBQ and my husband said they were the best chicken skewers he hasever tasted! Thanks for the awesome recipe!

  • You did not list the nutritional information for this recipe, are you able to send it or list it?

    • Hi Merv, I just updated the recipe with the nutritional info. Thanks!

  • I made this for the first time and it was delicious! Definitely adding to my regular rotation and for company. My husband is begging me to make again!

  • This recipe was FANTASTIC! I would put a little less lemon juice in the peanut sauce next time (actually, I only put two tablespoons but I’d put even less) and I left the cardamom out because I couldn’t find it at the grocery store but otherwise it was according to the recipe and tasted perfect. I used thin sliced chicken breast (because I was feeling lazy about skewering the chicken) and marinated some mushrooms and red bell peppers in the same marinade as the chicken and cooked it all on the grill. We had jasmine rice and green beans as a side and we (my husband and two adult children) were literally pouring the peanut sauce on everything! Loved it!

  • Hi, I love your recipes! Your white chicken chili has been in heavy rotation since the fall and I’m excited to try this one! I had two quick questions: have you ever tried this recipe with shrimp and would you recommend doing so? Secondly, I have some Bok choy on hand that I thought might make a good side for this along with jasmine rice and wanted to know if you knew of a recipe that might go well with this one for the baby bok choy?

    Thanks so much and happy new year!

    • Glad you like the chili! Yes, I think you could prepare this with shrimp; just be careful not to overcook them. And I don’t have a recipe on the site for bok choy, but I think if you sautéed the bok choy (maybe with some sesame oil, garlic and soy sauce), it would be delicious as a side here!

  • Made these for company and everyone loved! My 13 yr old says it’s one of her new favorites! We didn’t find them to be overly spicy, perfect. I added a chicken breast to the skewers- you’re right, thighs taste better for this recipe.

  • I followed this recipe to the tee and would not change anything. This was fabulous and will definitely make this again.

  • OMG!! So delicious!! We doubled the recipe for the marinade & added 3 x Thai Chilies since we love spicy food. We served the chicken & peanut sauce over basmati rice 🙂 This is my new favourite recipe!!!

  • This looks absolutely amazing! I do have a question though. Can you suggest another sauce or can the peanut butter be omitted for someone with allergies? Thanks!

    • Hi Robin, Almond butter should work if he/she can have that.

    • Robin, I always use sunbutter (sunflower seed butter) & it works great!

  • Fantastic! It’s very similar to my favorite Thai restaurant’s chicken satay but better with bigger, juicier pieces of chicken breast. Thanks for perfecting and sharing your recipes, Jenn!

  • Sensational! Perfect mix of sweet and spice, whole family enjoyed! Even my two year old loved it

  • can I replace green Thai curry instead of red?

    • Hi Monika, Yes, that will work well.

  • We had this tonight, and it was excellent. The only change I made was that I used boneless, skinless chicken thighs and ran them under the broiler for about 10 minutes instead of grilling. Next time, I’ll halve the amount of brown sugar in the sauce, since it was a little sweeter than I would have preferred. The Thai Cucumber Salad from this site was a nice complement.

  • Wow, super flavorful! I made these using chicken thighs instead of breasts and they came out super delicious and moist. I’ve made them for dinner parties and have gotten compliments each time.

  • Made this for dinner this evening, and it was so good! Served with Jasmine rice and ribbons of zucchini sauteed with garlic, red pepper flakes, soy sauce and a little sesame oil. Sauce is somewhat sweet. I might add a little heat next time.

  • Jen, you nailed it again. This recipe is the most awesome I could wish for! Thanks.

  • This recipe is so good. I did change it a bit….I stir fried the chicken and served the sauce and chicken over rice noodles….I’m a rebel 🙂

  • Thank you for sharing your amazing recipes!!

  • Fantastic…love your recipes

  • Do you think this would this go well with the Thai Crunch Salad you posted a while ago? Chicken looks yummy!

    • — Cynthia VanRenterghem
    • Reply
    • Hi Cynthia, The sauce and the dressing are similar so I might serve this with my Minted Cucumber Salad instead.

  • This recipe is delicious…would not change a thing! So full of flavor but not overwhelming. I will definitely be making this again, and again!

    • — Susan Biebelhausen
    • Reply
  • I have been looking for (and testing) Thai chicken recipes for the longest time, but until now have found nothing that has given me the authenticity I have been trying to find! This recipe is amazing! Love it!….everyone who tastes this chicken with the fabulous sauce feels the same?

  • Do you use sweetened or unsweetened coconut milk when you make the sauce? I have full fat unsweetened coconut milk.

    • Hi Melissa, I use unsweetened — the one you have is the right one.

  • Tried this recipe and made enough to take to work for the girls to try. They all loved it as did my family. This will be a repeated recipe for sure!

  • Another hit! Everything I’ve made off of your site has been wonderful-and I’ve been making recipes off it for the last 2 months. My husband and I both thought the sauce was too sweet-needless to say all 4 kids devoured it! It’s almost impossible to find a meal that all of my kids like-so I’ll scale back just a bit next time on the brown sugar. I did make a double batch and used it as a salad dressing too. Thank you so much for all of the the amazing recipes!

  • This was delicious. Few days ago we ate in a Tai restaurant but I didn’t like it, which is unusual because Tai food is very tasty. By chance i was looking for a recipe to make the perfect basmati rice and I found this site and I was intrigued by the recipes and bought what was needed to make this relatively easy recipe beside the crunchy Tai salad and it was just amazing, the recipe and the taste were just perfect. Thanks

  • Hi Jenn –
    How long do you think the sauce will keep for in a glass Mason jar in the fridge….? I’m wondering whether a stash from a couple of weeks ago is still usable.

    • Hi Ponyo, I’d say 4-5 days tops. Sorry!

  • I just want to complement you on this Thai Chicken recipe. I love the layout using photos.
    I followed the recipe exactly and cooked for a party of 20.

    Nothing but compliments !!!!!!

  • I love this recipe. Family loves too. The peanut sauce is GREAT.

  • This recipe looks delicious and I love Thai Curry dishes. Can you suggest a substitute for the peanut butter in the sauce? My son has a peanut allergy. Thanks.

    • Hi Marea, Almond butter should work if he can have that.

  • Way too sweet! Needs less sugar and a bit more acidity and spice.

  • This is my favorite peanut sauce ever!! It’s soooo delicious I want to put it on everything!! All meat, salad, rice, and tofu. I’ve always used water and siracha. I think the coconut milk and curry paste puts it over the top. Yum yum yum!!!!!! Thank you Jen!! This one is also going in my salad dressing file.

  • Hi Jenn, My husband and I love this recipe. The chicken is sooo good by itself. But even better with the sauce! I used chicken legs because that’s what I had at that time. Thanks so much for sharing your recipes. Next on my list will be the Tandoori chicken. God bless you!

  • There is nothing I don’t LOVE about this recipe! My only substitution would be using chicken thighs instead of breasts on occasion, just because they have more moisture.

  • Can thigh meat be substituted?

    • Hi Kris, Yes, I think that would work fine.

  • I just tried your recipe for thai curry chicken skewers – It was wonderful .
    Last minute I found that I had run out of curry powder so had to substitute some red curry paste which made it more spicy.
    However when I do this recipe again (and I will) I will use curry powder .
    I am enjoying your blog

  • I am on gluten free diet and cannot eat soy. What can I use to replace the soy in this recipe, it looks so good. Thanks

    • Hi Shirley, You could try fish sauce if you’re allowed to have it, or this recipe for a soy sauce substitute: http://www.food.com/recipe/soy-sauce-substitute-gluten-free-111373. Hope that helps!

    • Shirley, Tamari sauce is gluten free, San-J is a great brand. LaChoy brand soy sauce is also gluten free, but I prefer the taste of the tamari personally.

    • Braggs Amino Acids is gluten free and very similar to tasting like regular soy sauce.

      • — Nicole on June 1, 2018
      • Reply
  • Wow, this recipe was so delicious! I tested it out on some friends and even their kids loved it! I only had time to marinade the chicken for 2 hours and did not have any cardamom and it still turned out amazing. I made this with the Thai quinoa salad and both were huge hits! Thanks!

  • This chicken is so so good. We made it according to the directions (minus the cardamom) and it was really fantastic. The sauce is really good too but the chicken is great without it as well. I will definatly be trying more recipes from here!.

  • Huge crowd pleaser! Everytime I have made this dish for company it was a big hit. I like to add more curry paste to the sauce other then that it is perfect! Great recipe.

  • Fantastic!! I didn’t have cardamon on hand & subbed equal parts cinnamon and nutmeg…still was delish! The sauce tastes even better as it cools & sits. Thanks!

  • Hi Jenn,
    My son is allergic to peanuts, what do you recommend to use in place of peanut butter? Would almond butter work? Thank you!

    • Hi Judy, Yes, I think almond butter would work.

  • Hi Jenn, Thank you so much for the wonderful recipes! I made these chicken skewers and they were amazing (as is everything from your site)! I always follow your recipes exactly as you have created them and I can always trust that it will turn out perfect with rave reviews. You are truly gifted – please keep up the good work!

    • Thank you, Colleen!

  • Should the Coconut Peanut Sauce be thin? I thought it would thicken up a bit after standing for a bit, but it doesn’t appear to have. I have the chicken grilling now. Smells delish!

    • Hi Cammi, It should be the consistency of a cream sauce. To thicken it more, you can always simmer it on the stove for a bit.

  • This sounds SO good, but the lone grocery store in my city carries only green curry paste–no red. Would that substition make it taste weird?

    Thanks!

    • Hi Heather, It will taste a bit different but I think it will still be delicious. Please let me know how it turns out 🙂

  • I made this on Saturday for dinner and loved it so much that I am marinading another big batch in the fridge for tonight and tomorrow! I made it as stated and it was superb! I had some cardamom seeds that I wasn’t sure what to use for so this works out great! Both my young children ate it all up. I used regular Indian curry powder. Thanks for the great recipe.

  • I just made this yesterday and wow, the chicken was super-tasty! The coconut milk sauce was good as well, but I agree with another poster that the chicken is delicious enough to stand by itself.
    My kids may be sensitive to spicy foods, but this chicken was unfortunately a little too spicy for them….which was fine since it meant more for me!

    • I should have noted that I used Japanese curry powder (S&B brand) which may have contributed to the spiciness….
      Also, I used chicken thighs and used the broiler in the kitchen, about 3 minutes per side.

  • I made this on Friday night when we had two couples over for dinner. Also made the Cous Cous w/ Apricot vinaigrette. NO LEFTOVERS. Everything was so good. Even if you dont have the time or ingredients to make the sauce, the marinade is so flavorful you can get by without the sauce. that’s not to take anything away from the sauce, it is to die for. just saying the marinade is BOMB on its own.

  • Jenn, I made this for dinner Sunday night and it was a HUGE hit. I doubled the recipe so I would be sure to have leftovers! One comment, in the pictures it shows you adding the lime juice to the sauce after it’s heated up. The recipe is silent as to when to add the lime juice. It’s in the ingredients list but not in the directions.
    Karen

    • Thanks, Karen. It has been corrected!

  • Oh man…as always, another tasty recipe from OUAC. My lady friend and I decided on this last week for dinner, only we had to bake the chicken breasts because neither of us have a grill. This brief review is based on that recipe modification.

    ‘Twas a splendid dinner with some steamed squash and zucchini on the side. Very filling. Both of us generally prefer a bit of spice to our meals, and we were expecting some with these ingredients. Although it was super tasty, we felt it needed a bit more kick, but it didn’t detract from the overall awesomeness that we devoured while saying things like, “Oh. my. god. So. Good.” You know the meal is good when there isn’t too much convo at the table. Ha ha. I saved the sauce and added a tablespoon or so of chili flakes to it when I reheated it for another chicken dinner a couple nights later. It definitely added the kick. Recommended completely!

  • Love this!!! So easy, great flavor….served this with mango chutney and jasmine rice. I used bamboo skewers and soaked them for a few hours , clean up was quick and easy too! Love your recipes!!!

  • This is sooo…good! Made it for dinner tonight – my husband and I both loved it. I will definitely make this again. Thanks!
    BTW – I made as directed, no substitutions.

  • Delicious ! Made without any changes.
    Left over sauce is great for topping other rice or pasta, or as a soup base.

  • This is now my GO TO recipe for a delicious curry! I love being able to make such a delicious sauce without having to buy pre-made, jarred sauces. Thanks Jen for another wonderful recipe!

  • We love this despite a lot of ingredients and prep time. But it’s a double meal for us since there’s always sauce left and we then do a stir fry the next night with veggies and tofu and use the sauce to finish it. So delicious. Everyone I’ve ever served the skewers to has been very impressed.

  • I have seen this mentioned on here and other threads as well in regards to a desire to substitute soy sauce: I use Bragg ‘ s Liquid Aminos in place of soy sauce in almost all applications when I cook. It tastes like soy sauce and has myriad health benefits. I hope this helps!

    Great recipe!

  • These were sooooo yummy and easy! The only thing I did differently was use cuts of chicken thighs instead of breasts….I prefer the taste and texture.

    Another awesome recipe. Thanks so much Jenn!

  • This recipe looks fabulous with all the ingredients available here in uk, will revert once cooked.
    Ps: I tried your middle eastern chicken kebabs yesterday and they came out very good, even my fussy little kids loved it.

  • This is marinating for dinner right now! Not sure if the sauce is better hot or room temp? Everyone excited to try this one tonight!

    • Hi Jill, I like it best hot but it’s really delicious either way. Hope you enjoy it 🙂

      • This was a great dinner…used thin cutlets from my butcher (as I knew I wouldn’t have time to make kebobs) & grilled them. Served with lime & some cilantro over rice & a side of roasted broccoli & garlic. The kids loved the peanut sauce although I cut the sugar a bit. Thank you!

  • This is a partial review – only of the sauce. I made it last night and had with steamed broccoli and tofu, amazing!
    I did make very minor changes – used 1/4 cup sugar and juice from 1 lime and thought it was still just a tad too sweet for me but all in all excellent & I can’t wait to try with the chicken. Love this site!

  • This dish was a big hit with my family. I served jasmine rice on the side, which was delicious with the sauce. 5 stars!

  • Love this site-haven’t found a recipe yet I would review as anything other than stellar and delicious!!

    Served the chicken and sauce over stir-fried veggies and it was the bomb.

  • The peanut sauce is amazing! I combined the chicken with zucchini and squash and mushrooms on skewers. A big hit with my husband. Thanks!

  • made this Thai chicken for memorial day weekend. It was so good that everyone want to know where I got the recipe. Very good flavor, and the sauce was incredible.
    Jenn, I tried so many of your recipe from side dish to main course and dessert and I am very pleased… Thank you.

    • You’re welcome, Abby! So glad you’re enjoying the recipes.

  • Hiya Jen.
    I don’t do skewers and be don’t do grill.
    Now what can I do? 🙂

    • Hi Judy, You could cook the chicken in a grill pan. (You could also bake it but it wouldn’t be as good.)

  • These are superb! My kids absolutely love them. Thanks so much!

  • Several of your recipes I will admit take lots of prep time but are they ever worth it! The flavors in this dish are simply amazing. I’ve rarely been disappointed by any of your recipes and gladly pass your website on to anyone that wants the recipe! The flavor was wonderful on these and the sauce was amazing!

  • this has become a staple weeknight dinner in our house. After making the skewers the first time, we’ve simplified it to just use chicken breasts hammered a bit thinner on the grill. the flavors are incredible–fresh yet comforting–and the leftovers disappear from our fridge immediately! a new favorite!

  • These look so yummy – dinner tonight!! For those of us who can’t have peanuts, Trader Joe’s sells Sunflower Seed Butter (way less expensive than the grocery store) that works really well in place of peanut butter. I can’t wait to try these!

  • Delicious! I subbed tumeric for the cardamom and thought it was great.

  • OMG, JENN! This was fantastic! Our picky eater ate it and loved it! This tastes like chicken satay, which is his favorite. This is going to be a staple! Thanks for another hit!

    • So glad, Mo!

  • Amazingly delicious! So completely simple and so much flavor. A simple way to get a great meal on the table during the week. I made it with brown jasmine rice. Kids loved it too 🙂

  • This looks great, and we want to make it for company this weekend- what other sides would you recommend with it?

    • Hi Beth, This is a great dish for company. Honestly, I would keep the sides very simple like jasmine rice and a very simply prepared green vegetable (like broccoli sautéed with a little garlic and fresh ginger). The sauce can go on everything, and it has a ton of flavor. Please come back and let me know how it turns out…hope you all enjoy it!

      • Jenn, It was delicious! I served it with the jasmine rice and the garlic ginger roasted broccoli, and our guests loved everything! Thanks so much for another wonderful recipe. 🙂

  • Can you use the oven for this recipe instead of grilling?

    • Hi Wendy, Sure…you may want to flash them under the broiler to get a little color.

  • Can I use fish sauce instead of soy sauce? We have allergy’s to soy.

    • Hi Cathy, I think fish sauce would work, but I’d start with half the amount in the marinade as the flavor of fish sauce is very strong. Same goes for the Coconut Peanut Sauce – start with just a teaspoon and then add to taste.

  • How much lemon zest? Never used it before so I was just a bit unsure of amount.

    • You need the zest of one lime, which is about a teaspoon.

  • I love Thai flavors!! Definitely saving this recipe! I’ve always wanted a recipe for a good peanut sauce and this sounds delicious.

  • The flavor combinations sound amazing. Pinning this recipe to give it a try at some point!

  • This looks incredible! I think I’d leave out the cardamom, as that’s used (almost religiously) in cakes and sweet products in Norway. It might weird out my partner (unless it’s what totally makes the dish… is omitting it unwise?)

    You really do give me the best recipes for marinades. I was VERY popular this summer when I made Tequila Lime chicken.

    • You could definitely leave out the cardamom but I promise you can’t really taste it 🙂

  • Thank you for sharing! This sounds amazing. And the tip about not using citrus with boneless skinless chicken… I’d never made that connection before, but you’re right! Zest only from now on!

Add a Review or Question

This site uses Akismet to reduce spam. Learn how your comment data is processed.