Thai Marinated Grilled Chicken Skewers with Peanut Sauce

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once upon a chef

Total Time

40 Minutes, plus at least 4 hours marinating time

Prep Time

30 Minutes

Cook Time

10 Minutes

Rating

(193)

Ingredients

6 servings

¼ cup soy sauce
3 tablespoons dark brown sugar, packed
Zest of one lime
2 tablespoons vegetable oil
3 garlic cloves, minced
1 tablespoon curry powder
½ teaspoon ground ginger
¼ teaspoon ground cardamom
½ teaspoon salt
3 pounds boneless, skinless chicken breasts
1 (13-oz) can coconut milk (do not use low fat)
⅓ cup peanut butter
¼ cup dark brown sugar, packed
2 tablespoons soy sauce
1 tablespoon red curry paste
3 tablespoons fresh lime juice, from 2 limes
1 lime, cut into wedges (optional)

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Preparation

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Step 1

Prep the Chicken: Pound the chicken breasts to an even ½-inch thickness between two pieces of wax or parchment paper. Cut the breasts into 1½-inch pieces and set aside.

Step 2

Marinate the Chicken: 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 marinate in the refrigerator for at least 4 hours or overnight.

Step 3

Make the Peanut Sauce: In a medium saucepan, whisk the coconut milk, peanut butter, brown sugar, soy sauce, and red curry paste until evenly combined. Bring to a simmer, then cook over medium heat, stirring occasionally, for about 3 minutes. Stir in the fresh lime juice and set aside.

Step 4

Grill the Chicken: Preheat the grill to high heat. Meanwhile, thread the chicken pieces onto skewers. Grease the grill. Place the skewers on the grill and cook for about 10 minutes, turning once, or until the chicken is cooked through. Serve the chicken skewers with the peanut sauce and lime wedges, if desired.