Description
Delight in the vibrant flavors of Thai cuisine with these tender and juicy Thai Grilled Chicken Skewers served alongside a creamy, rich coconut peanut sauce. Marinated in a perfect balance of soy, fish sauce, lime, and spices, the chicken is grilled to smoky perfection and complemented by a luscious sauce infused with coconut milk, peanut butter, and red curry paste. Ideal for a flavorful main course that impresses at any gathering or weeknight dinner.
Ingredients
Scale
Chicken Skewers
- 1 ½ lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 2 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp lime juice
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- ½ tsp chili flakes (optional)
- Wooden skewers, soaked in water for 30 minutes
Coconut Peanut Sauce
- ½ cup creamy peanut butter
- ½ cup coconut milk
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp lime juice
- 1 tsp red curry paste (or more to taste)
- Warm water, as needed to thin
Instructions
- Prepare the Marinade: In a large bowl, whisk together soy sauce, fish sauce, brown sugar, lime juice, sesame oil, minced garlic, grated ginger, and chili flakes if using, creating a flavorful marinade base.
- Marinate the Chicken: Add the chicken pieces to the marinade and toss until well coated. Cover the bowl and refrigerate for at least 1 hour, or ideally overnight, to allow the flavors to deeply permeate the chicken.
- Thread the Skewers: Drain the soaked wooden skewers and thread the marinated chicken pieces onto them evenly, being careful not to overcrowd the pieces to ensure even cooking.
- Preheat the Grill: Heat your grill or grill pan to medium-high heat to get it ready for cooking the skewers.
- Grill the Chicken: Place the skewers on the grill and cook for 10 to 12 minutes, turning occasionally to achieve an even, slightly charred finish while cooking the chicken through.
- Make the Coconut Peanut Sauce: While the chicken grills, combine peanut butter, coconut milk, soy sauce, brown sugar, lime juice, and red curry paste in a small saucepan. Warm gently over low heat, stirring frequently until smooth and heated through. Add a splash of warm water to adjust the consistency if it’s too thick.
- Serve: Plate the grilled chicken skewers and serve warm with the coconut peanut sauce either on the side for dipping or drizzled on top to enjoy a rich, flavorful bite.
Notes
- These skewers pair excellently with jasmine rice or a fresh cucumber salad.
- Adjust the heat level of the peanut sauce by adding more red curry paste or chili flakes according to your spice preference.
- Soaking wooden skewers prevents them from burning on the grill.
- For extra flavor, marinate the chicken overnight.
