Description
Succulent Thai coconut chicken skewers marinate in zesty lime and creamy coconut milk, creating a perfect balance of tangy and rich flavors. Drizzled with spicy peanut sauce, these skewers transport you to the bustling streets of Bangkok with each delectable bite.
Ingredients
Scale
Main Proteins:
- 1.5 pounds (680 grams) boneless skinless chicken thighs
Spices and Seasonings:
- 2 teaspoons curry powder
- 2 teaspoons red curry paste
- 1 teaspoon salt
- 1 tablespoon granulated sugar
Sauce and Liquid Ingredients:
- 15 ounces (443 milliliters) can coconut milk, divided
- ¾ cup (177 milliliters) creamy peanut butter
- ¾ cup (177 milliliters) water
- ¼ cup (59 milliliters) granulated sugar
- 2 tablespoons red curry paste
- 2 tablespoons apple cider vinegar
- 1 tablespoon soy sauce
- 1 teaspoon salt
Instructions
- Create a flavorful marinade by combining of coconut milk with curry powder, red curry paste, granulated sugar, and salt in a medium mixing bowl, ensuring all ingredients are thoroughly blended.
- Slice chicken thighs into uniform 4-inch (10-centimeter) pieces to promote even cooking and consistent flavor absorption.
- Submerge chicken pieces completely in the prepared marinade, gently massaging to ensure each piece is evenly coated and infused with aromatic spices.
- Allow chicken to rest in the marinade for 20 minutes at room temperature, enabling the flavors to penetrate deeply into the meat.
- Prepare the peanut sauce by combining remaining coconut milk, creamy peanut butter, water, sugar, red curry paste, apple cider vinegar, soy sauce, and salt in a medium saucepan.
- Heat the sauce over medium temperature, stirring consistently for approximately 5 minutes until the mixture transforms into a smooth, thickened consistency.
- Carefully thread marinated chicken pieces onto skewers, positioning 5-7 pieces per skewer and ensuring tight packing to maintain moisture and prevent sliding.
- Preheat grill or broiler to high heat, creating an intense cooking environment for optimal caramelization and char.
- Grill or broil chicken skewers for 5 minutes per side, rotating carefully to achieve even cooking and a core temperature of 165°F (74°C), indicating fully cooked chicken.
- Remove skewers from heat and let rest for 2-3 minutes to allow juices to redistribute, ensuring maximum tenderness before serving with the prepared peanut sauce.
Notes
- Marinate chicken for maximum flavor by letting it soak in the coconut milk and spice mixture for at least 20 minutes, allowing the seasonings to deeply penetrate the meat.
- Ensure chicken is cooked safely by using a meat thermometer to check that the internal temperature reaches 165°F, preventing any risk of foodborne illness.
- Create a silky-smooth peanut sauce by continuously stirring while cooking, which helps blend the ingredients and prevent scorching or uneven texture.
- Pack skewers tightly with chicken pieces to help retain moisture and create a more uniform cooking surface for even grilling.
- Adjust heat levels by controlling the amount of red curry paste, making the dish mild or spicy according to personal preference.
- Serve immediately after grilling to enjoy the skewers at peak tenderness and flavor, pairing perfectly with the rich, creamy peanut sauce.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Grilling
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 582 kcal
- Sugar: 18 g
- Sodium: 928 mg
- Fat: 41 g
- Saturated Fat: 18 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 185 mg