Description
Experience the lush flavors of Thai cuisine right from your grill with this recipe for Thai Coconut Chicken Skewers with Peanut Sauce. This dish combines the tender, marinated chicken with a zesty and creamy peanut sauce that’s sure to delight your taste buds. It’s perfect for a quick weekday dinner or a festive weekend barbeque, offering a taste of Thailand in each bite.
Ingredients
- Marinade
- 1.5 lb boneless skinless chicken thighs
- 15 ounce can coconut milk, divided
- 1 Tablespoon granulated sugar
- 2 teaspoons curry powder
- 2 teaspoons red curry paste
- 1 teaspoon salt
- Peanut Sauce
- ¾ cup creamy peanut butter
- ¾ cup water
- ¼ cup granulated sugar
- 2 Tablespoons red curry paste
- 2 Tablespoons apple cider vinegar
- 1 Tablespoon soy sauce
- 1 teaspoon salt
Step-by-step Directions
1. Preparing the Marinade
Whisk together 1/4 cup of coconut milk with the curry powder, red curry paste, granulated sugar, and salt in a medium-sized mixing bowl. Reserve the remaining coconut milk for the peanut sauce.
2. Marinating the Chicken
Cut the chicken thighs into approximately 4” wide pieces. Immerse the chicken in the marinade, ensuring each piece is well-coated. Allow the chicken to marinate for 20 minutes.
3. Peanut Sauce Preparation
In a medium saucepan, mix the leftover coconut milk with peanut butter, water, sugar, red curry paste, apple cider vinegar, soy sauce, and salt. Cook over medium heat while stirring regularly for about 5 minutes until the sauce thickens and smoothens.
4. Skewering the Chicken
Thread the marinated chicken onto skewers, packing tightly to retain moisture. Each skewer should have 5-7 pieces.
5. Cooking the Skewers
Preheat the grill or broiler to high. Grill or broil the chicken skewers for about 5 minutes per side, or until the internal temperature reaches 165°F.
Servings & Preparation/Cooking Time
- Servings: Serves approximately 4-6 people.
- Preparation Time: 20 minutes for marination + 10 minutes for preparation.
- Cooking Time: 10 minutes.
Tips for Storage & Reheating
- Refrigerate any leftovers in airtight containers; they should be consumed within three days.
- For reheating, place skewers on a baking sheet in an oven preheated to 350°F. Heat until the internal temperature reaches 165°F again.
- Store the peanut sauce in a separate airtight container in the refrigerator; gently reheat in a saucepan over low heat, adding a little water if the sauce is too thick.
Conclusion
This Thai Coconut Chicken Skewers with Peanut Sauce recipe brings a part of Thailand into your kitchen, blending the creamy richness of coconut and peanut with the aromatic spices of curry. It’s a versatile dish that can be enjoyed in a casual or sophisticated setting, ensuring your mealtime is both delicious and memorable.
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Thai Coconut Chicken Skewers with Peanut Sauce
- Total Time: 30 minutes
- Yield: Serves approximately 4-6 people. 1x
Description
Experience the lush flavors of Thai cuisine right from your grill with this recipe for Thai Coconut Chicken Skewers with Peanut Sauce. This dish combines the tender, marinated chicken with a zesty and creamy peanut sauce that’s sure to delight your taste buds. It’s perfect for a quick weekday dinner or a festive weekend barbeque, offering a taste of Thailand in each bite.
Ingredients
- 1.5 lb boneless skinless chicken thighs
- 15 ounce can coconut milk, divided
- 1 Tablespoon granulated sugar
- 2 teaspoons curry powder
- 2 teaspoons red curry paste
- 1 teaspoon salt
- 3/4 cup creamy peanut butter
- 3/4 cup water
- 1/4 cup granulated sugar
- 2 Tablespoons red curry paste
- 2 Tablespoons apple cider vinegar
- 1 Tablespoon soy sauce
- 1 teaspoon salt
Instructions
- Whisk together 1/4 cup of coconut milk with the curry powder, red curry paste, granulated sugar, and salt in a medium-sized mixing bowl. Reserve the remaining coconut milk for the peanut sauce.
- Cut the chicken thighs into approximately 4” wide pieces. Immerse the chicken in the marinade, ensuring each piece is well-coated. Allow the chicken to marinate for 20 minutes.
- In a medium saucepan, mix the leftover coconut milk with peanut butter, water, sugar, red curry paste, apple cider vinegar, soy sauce, and salt. Cook over medium heat while stirring regularly for about 5 minutes until the sauce thickens and smoothens.
- Thread the marinated chicken onto skewers, packing tightly to retain moisture. Each skewer should have 5-7 pieces.
- Preheat the grill or broiler to high. Grill or broil the chicken skewers for about 5 minutes per side, or until the internal temperature reaches 165°F.
- Prep Time: 20 minutes
- Cook Time: 10 minutes