Grilled Thai Curry Chicken Skewers With Coconut Peanut Sauce

You won’t be able to resist serving this coconut-peanut sauce with everything you grill this summer
Chicken Skewers

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Juicy, spiced chicken skewers are even tastier when dipped with a sweet, salty, curry sauce.

This recipe is courtesy of Once Upon a Chef.

5
Servings
601
Calories Per Serving
Deliver Ingredients

Ingredients

For the chicken

  • 1/4  Cup  soy sauce
  • 3  Tablespoons  dark brown sugar
  • lime, zested
  • 2  Tablespoons  vegetable oil
  • garlic cloves, minced
  • 1  Tablespoon  curry powder
  • 1/2  Teaspoon  ground ginger
  • 1/4  Teaspoon  ground cardamom
  • 1/2  Teaspoon  salt
  • 3  Pounds  boneless, skinless chicken breasts

For the coconut-peanut sauce

  • 13  Ounces  coconut milk
  • 1/4  Cup  peanut butter
  • 1/3  Cup  dark brown sugar
  • 1 1/2  Tablespoon  soy sauce
  • 1  Tablespoon  red curry paste
  • 3  Tablespoons  fresh lime juice

Directions

For the chicken

Pound the chicken breasts to an even ½-inch thickness between two pieces of parchment paper. Cut the chicken into 1 ½-inch pieces, and set aside.

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 refrigerate for 4 hours, or overnight.

Preheat the grill to high. Thread the chicken pieces on to skewers. Grease the grill. Place the skewers on the gill and cook for 10 minutes, turning once, until the chicken is cooked through.

Serve with the coconut-peanut sauce
 

For the coconut-peanut sauce

Whisk together the coconut milk, peanut butter, brown sugar, soy sauce, and red curry paste in a medium saucepan. Bring to a simmer, and cook over medium heat for 3 minutes, stirring occasionally. Remove from the heat, stir through the lime juice, and set aside. 

Nutritional Facts

Total Fat
16g
23%
Sugar
16g
18%
Saturated Fat
5g
21%
Cholesterol
293mg
98%
Carbohydrate, by difference
26g
20%
Protein
89g
100%
Vitamin A, RAE
148µg
21%
Vitamin B-12
1µg
42%
Vitamin B-6
3mg
100%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
206mg
21%
Choline, total
320mg
75%
Fiber, total dietary
3g
12%
Folate, total
29µg
7%
Iron, Fe
4mg
22%
Magnesium, Mg
130mg
41%
Manganese, Mn
1mg
56%
Niacin
35mg
100%
Pantothenic acid
5mg
100%
Phosphorus, P
870mg
100%
Riboflavin
1mg
91%
Selenium, Se
82µg
100%
Sodium, Na
1263mg
84%
Vitamin D (D2 + D3)
1µg
7%
Water
272g
10%
Zinc, Zn
4mg
50%

Grill Shopping Tip

Think twice before buying a thicker piece of meat; a 2-inch thick steak takes four times (not twice) as long as 1-inch thick steak to cook.

Grill Cooking Tip

If you're cooking something that's been marinated, make sure to pat the item dry before it hits the grill. Any sugar in the marinade will burn.