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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


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

This recipe is courtesy of Once Upon a Chef.


For the chicken

  • 1/4 Cup soy sauce
  • 3 Tablespoons dark brown sugar
  • 1 lime, zested
  • 2 Tablespoons vegetable oil
  • 3 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


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.