Description
Enjoy authentic Thai flavors with these succulent grilled chicken skewers marinated in a zesty coconut sauce and served with a creamy coconut peanut dipping sauce. Perfectly charred and packed with aromatic spices, this dish is a delightful main course that’s easy to prepare and sure to impress.
Ingredients
Scale
For the Chicken Skewers
- 1 ½ pounds boneless skinless chicken thighs or breasts, cut into 1-inch pieces
- ½ cup coconut milk
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- Wooden skewers, soaked in water for 30 minutes
For the Coconut Peanut Sauce
- ½ cup creamy peanut butter
- ½ cup coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1 teaspoon red curry paste (or more to taste)
- Warm water, as needed for thinning
Instructions
- Marinate the Chicken: In a large bowl, whisk together coconut milk, soy sauce, fish sauce, brown sugar, lime juice, garlic, and ginger until combined. Add the chicken pieces and toss well to coat. Cover and refrigerate for at least 1 hour, up to 8 hours, allowing the flavors to deeply infuse the meat.
- Prepare the Skewers: Thread the marinated chicken pieces evenly onto the soaked wooden skewers, ensuring they are spaced comfortably for even cooking.
- Heat the Grill: Preheat your grill or grill pan over medium-high heat and lightly oil the grates to prevent sticking. This step ensures a perfect sear and light char on the chicken.
- Grill the Chicken: Cook the skewers for 10–12 minutes, turning occasionally to achieve an even char and ensure the chicken is thoroughly cooked through. The exterior should have those characteristic grill marks and the meat should reach a safe internal temperature.
- Make the Coconut Peanut Sauce: While the chicken is grilling, combine peanut butter, coconut milk, soy sauce, brown sugar, lime juice, and red curry paste in a small saucepan over medium-low heat. Whisk to blend smoothly. Add warm water as needed to achieve a pourable consistency. Let the sauce simmer gently for 2–3 minutes to combine the flavors, then remove from heat.
- Serve: Plate the grilled chicken skewers and serve warm alongside the coconut peanut sauce for dipping or drizzling, garnished with optional chopped peanuts, fresh cilantro, or lime wedges for extra brightness and texture.
Notes
- For extra flavor and texture, garnish with chopped peanuts, fresh cilantro, or a squeeze of lime juice before serving.
- If you don’t have a grill, you can bake the skewers in a preheated oven or pan-sear them on the stovetop as an alternative cooking method.
- Adjust the amount of red curry paste in the sauce to control the level of spiciness to your preference.
