How To Make Grilled Thai Curry Chicken Skewers
Sink your teeth into these juicy curried chicken skewers, made flavorful with a side of creamy coconut peanut sauce, for a more luscious dish!
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.
Combine 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.
Whisk together the coconut milk, peanut butter, brown sugar, soy sauce and red curry paste in a medium saucepan. Bring to a simmer, then cook over medium heat, for about 3 minutes, stirring occasionally. Add the fresh lime juice. Set aside.
Preheat the grill to high heat. 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 Coconut-Peanut Sauce and lime wedges, and enjoy!
- Calories: 752.05kcal
- Fat: 49.47g
- Saturated Fat: 21.74g
- Trans Fat: 0.29g
- Monounsaturated Fat: 16.93g
- Polyunsaturated Fat: 7.36g
- Carbohydrates: 26.80g
- Fiber: 2.50g
- Sugar: 16.89g
- Protein: 53.83g
- Cholesterol: 145.44mg
- Sodium: 1140.99mg
- Calcium: 87.25mg
- Potassium: 913.69mg
- Iron: 5.33mg
- Vitamin A: 57.94µg
- Vitamin C: 14.19mg
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