Thai Chicken Skewers Recipe

Thai Chicken Skewers Recipe

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!

Preparation: 10 minutes
Cooking: 5 minutes
Marinate Time: 1 hour
Total: 1 hour 15 minutes



For Chicken Skewers:

  • lbschicken breast,boneless skinless cut into 1-inch pieces
  • 1cancoconut milk
  • tbspbrown 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
  • tbspbrown sugar
  • 2tbsplime juice
  • 1tbspsesame oil
  • ½tspgarlic,minced
  • ¼cupwarm water


Chicken Skewers:

  1. Place the coconut milk, brown sugar, curry pasta, ginger, lime zest, salt and pepper in a resealable freezer bag. Seal and shake to combine.

  2. Place the chicken in the bag. Marinate in the refrigerator for at least 1 hour or up to 8 hours.

  3. Remove the chicken from the marinade and thread onto skewers.

  4. 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.

  5. Sprinkle the cilantro and peanuts on top of the chicken and serve with peanut sauce.

Peanut Sauce:

  1. 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.


  • Calories: 748.42kcal
  • Fat: 58.17g
  • Saturated Fat: 27.96g
  • Trans Fat: 0.17g
  • Monounsaturated Fat: 17.28g
  • Polyunsaturated Fat: 9.27g
  • Carbohydrates: 21.88g
  • Fiber: 2.57g
  • Sugar: 10.64g
  • Protein: 41.14g
  • Cholesterol: 90.84mg
  • Sodium: 797.06mg
  • Calcium: 70.81mg
  • Potassium: 886.57mg
  • Iron: 5.69mg
  • Vitamin A: 37.06µg
  • Vitamin C: 4.55mg
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