Thai Marinated Grilled Chicken Skewers with Peanut Sauce Recipe
These Thai Marinated Grilled Chicken Skewers with Peanut Sauce deliver a perfect balance of savory, sweet, and tangy flavors. Tender chicken breasts are marinated in a fragrant blend of soy sauce, lime zest, curry spices, and garlic, then grilled to juicy perfection. Served with a creamy, spicy peanut sauce made from coconut milk and Thai red curry paste, this dish is a delicious and vibrant meal inspired by authentic Thai cuisine.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 25 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: Thai
Ingredients
Chicken Marinade
- ¼ cup soy sauce
- 3 tablespoons packed dark brown sugar
- Zest of one lime
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon curry powder
- ½ teaspoon ground ginger
- ¼ teaspoon ground cardamom
- ½ teaspoon salt
- 3 lb boneless, skinless chicken breasts
Peanut Sauce
- 1 (13-oz) can coconut milk (do not use low-fat)
- ⅓ cup peanut butter
- ¼ cup packed dark brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon Thai red curry paste
- 3 tablespoons fresh lime juice (from 2 limes)
- 1 lime, cut into wedges (optional)
Instructions
- Prep the Chicken: Pound the chicken breasts to an even ½-inch (13-mm) thickness between two pieces of wax or parchment paper. Then cut the breasts into 1½-inch (4-cm) pieces and set aside.
- Marinate the Chicken: In a large bowl, combine soy sauce, dark brown sugar, lime zest, vegetable oil, minced garlic, curry powder, ground ginger, ground cardamom, and salt. Add the chicken pieces and mix thoroughly to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight to allow flavors to infuse.
- Make the Peanut Sauce: In a medium saucepan, whisk together coconut milk, peanut butter, dark brown sugar, soy sauce, and Thai red curry paste until smooth. Bring the mixture to a gentle simmer over medium heat, stirring occasionally, and cook for about 3 minutes until slightly thickened. Remove from heat and stir in fresh lime juice. Set aside.
- Grill the Chicken: Preheat your grill to high heat and lightly grease the grill grates. Thread the marinated chicken pieces onto skewers. Place the skewers on the grill and cook for approximately 10 minutes, turning once halfway through, until chicken is cooked through and slightly charred. Remove from grill.
- Serve: Plate the grilled chicken skewers and serve warm with the peanut sauce on the side. Garnish with lime wedges if desired for an extra burst of fresh citrus.
Notes
- For best flavor, marinate the chicken overnight.
- Use skinless chicken breasts for even cooking and easy skewering.
- Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
- If you don’t have a grill, you can broil the skewers in the oven on high for 10 minutes, turning once.
- Adjust the amount of Thai red curry paste in the peanut sauce to control the spice level.
- The coconut milk used should be full-fat for the richest sauce.