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
Scale
- 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