Thai Marinated Grilled Chicken Skewers

Alice Currah

Ingredients

For the chicken

  • 3 Pounds  skinless, boneless chicken breasts, cut into 1-inch cubes
  • 1/4 Cup  cup soy sauce
  • 3  Tablespoons  firmly packed dark brown sugar
  • 2 Tablespoons  fresh lime juice
  • 2 Tablespoons  oil
  • 1 Tablespoon  curry powder
  • garlic cloves, minced
  • 1 Teaspoon  finely minced fresh ginger
  • 1/2 Teaspoon  ground cardamom

Peanut-Coconut Sauce

  • 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

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.

Directions

For the chicken

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.

Peanut-Coconut Sauce

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.

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