Thai Marinated Grilled Chicken Skewers

3.5 from 4 ratings

My kids cannot resist these tender, juicy Asian-inspired chicken skewers. The combination of ginger, cardamom, and curry, sweetened by brown sugar, is sweet, savory, and bold! Serve them with a side of peanut-coconut sauce and your taste buds will thank you. Click here to see more Thai recipes.Click here to see 7 Simple Grilling Recipes for Father's Day.

Servings

servings

Ingredients

3 pound skinless, boneless chicken breasts, cut into 1-inch cubes
1/4 cup cup soy sauce
3 tablespoon firmly packed dark brown sugar
2 tablespoon fresh lime juice
2 tablespoon oil
1 tablespoon curry powder
2 garlic cloves, minced
1 teaspoon finely minced fresh ginger
1/2 teaspoon ground cardamom
one 13.50-ounce can coconut milk
1/4 cup creamy peanut butter
1/4 cup firmly packed dark brown sugar
1 tablespoon soy sauce
1 1/2 teaspoon red curry paste

Directions

Soak 24 wooden skewers in ice-cold water for 15 minutes to prevent them from burning; then set aside.
Place the chicken in a medium bowl. To make the marinade, whisk all the next 8 ingredients together in a separate bowl. Pour the marinade over the chicken and massage the meat with your hands for 1 minute to coat the cubes well. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour or as long as overnight.
Spray a grill rack with nonstick cooking spray and set the heat to high or use a grill pan. Thread 6-8 chicken cubes onto each skewer. When the grill is ready, cook the chicken for 8-10 minutes, turning the skewers over halfway through. Remove the skewers from the grill and allow the chicken to rest for a few minutes before serving.
Serve the Peanut-Coconut Sauce alongside.
Combine the coconut milk, peanut butter, brown sugar, soy sauce, and red curry paste in a saucepan and cook over medium heat for 3 minutes, stirring occasionally.