Name: Thai Marinated Grilled Chicken Skewers with Peanut Sauce
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 6
Cuisine: Asian, Thai
Ingredients: 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; 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)

thai grilled chicken with peanut sauce on tray.

Thai Marinated Grilled Chicken Skewers with Peanut Sauce

Adapted from Savory Sweet Life by Alice Currah

Fire up the grill for marinated Thai chicken skewers served with a creamy peanut dipping sauce that’ll keep everyone reaching for more!

Servings: 6

Prep Time: 30 Minutes

Cook Time: 10 Minutes

Total Time: 40 Minutes, plus at least 4 hours marinating time

Ingredients

For the 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

For the 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

For Serving

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. Cut the breasts into 1½-inch pieces and set aside.
Marinate the Chicken: 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.
Make the Peanut Sauce: In a medium saucepan, whisk the coconut milk, peanut butter, brown sugar, soy sauce and red curry paste until evenly combined. Bring to a simmer, then cook over medium heat, stirring occasionally, for about 3 minutes. Stir in the fresh lime juice and set aside.
Grill the Chicken: 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 peanut sauce and lime wedges, if desired.

Nutrition Information

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

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.