
How To Make Thai Chicken Skewers
Rich in warm spices, these Thai chicken skewers are marinated in coconut milk and red curry for a tender and nutty lunch meal!
Serves:
Ingredients
For Chicken Skewers:
- 1¼lbschicken breast,boneless skinless cut into 1-inch pieces
- 1cancoconut milk
- 1½tbspbrown sugar
- 1tspred curry paste,or more if preferred
- 1ginger,(1 knob), peeled and cut into 3 slices
- lime zest,from 1 lime
- 1tspsalt
- ½tsppepper
- 2tbspcilantro,chopped
- 2tbsppeanuts,chopped
For Peanut Sauce:
- ½cupcreamy peanut butter
- 2tbspsoy sauce
- 1½tbspbrown sugar
- 2tbsplime juice
- 1tbspsesame oil
- ½tspgarlic,minced
- ¼cupwarm water
Instructions
Chicken Skewers:
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Place the coconut milk, brown sugar, curry pasta, ginger, lime zest, salt and pepper in a resealable freezer bag. Seal and shake to combine.
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Place the chicken in the bag. Marinate in the refrigerator for at least 1 hour or up to 8 hours.
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Remove the chicken from the marinade and thread onto skewers.
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Preheat the grill or a grill pan to medium heat. Place the chicken skewers on the grill and cook for 4 to 5 minutes on each side or until cooked through.
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Sprinkle the cilantro and peanuts on top of the chicken and serve with peanut sauce.
Peanut Sauce:
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Combine the peanut butter, soy sauce, brown sugar, lime juice, sesame oil, garlic and warm water in a bowl. Whisk until smooth and serve alongside the chicken.
Nutrition
- Calories:Â 748.42kcal
- Fat:Â 58.17g
- Saturated Fat:Â 27.96g
- Trans Fat:Â 0.17g
- Monounsaturated Fat:Â 17.28g
- Polyunsaturated Fat:Â 9.27g
- Carbohydrates:Â 21.88g
- Fiber:Â 2.57g
- Sugar:Â 10.64g
- Protein:Â 41.14g
- Cholesterol:Â 90.84mg
- Sodium:Â 797.06mg
- Calcium:Â 70.81mg
- Potassium:Â 886.57mg
- Iron:Â 5.69mg
- Vitamin A: 37.06µg
- Vitamin C:Â 4.55mg
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