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Thai Grilled Coconut Chicken Skewers with Peanut Sauce Recipe

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4.1 from 6 reviews

Thai Grilled Coconut Chicken Skewers feature juicy chicken marinated in a rich blend of coconut milk, lime, ginger, and curry spices, delivering authentic Thai flavors. Grilled to perfection and served with a lightly sweetened homemade peanut sauce, these skewers combine smokiness and creamy nuttiness for a vibrant, satisfying meal. Perfect for grilling enthusiasts and fans of Thai cuisine alike.

Ingredients

Chicken and Marinade

  • ½ cup coconut milk (unsweetened, from a can, full fat recommended)
  • ¼ cup soy sauce (regular or reduced sodium)
  • ¼ cup light brown sugar, packed
  • 1 lime, juiced and zested
  • 2 tablespoons olive oil (or canola, grape seed, or vegetable oil)
  • 2-3 cloves garlic, finely minced
  • 1 tablespoon yellow curry powder (or red curry powder)
  • 1 teaspoon turmeric
  • ¾ teaspoon ground ginger (or 1 rounded heaping teaspoon fresh ginger)
  • ½ teaspoon salt (adjust to taste depending on soy sauce)
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon ground cardamom (optional)
  • 3 pounds boneless skinless chicken breasts, diced into 1-1½ inch pieces (or boneless skinless chicken thighs)

Peanut Sauce

  • ⅓ cup creamy peanut butter (heaping, natural or regular brand)
  • ¼ cup honey (adjust to taste)
  • ¼ cup toasted sesame oil
  • 2 tablespoons apple cider vinegar
  • 1 to 2 teaspoons ground ginger (adjust to taste)
  • 1 teaspoon salt (adjust to taste)
  • 1 teaspoon freshly ground black pepper
  • 1 clove garlic, finely minced or pressed (optional)
  • 2 to 4 tablespoons coconut milk (optional, for thinner consistency)

Serving and Garnishing (optional)

  • Lime wedges
  • Fresh cilantro, finely minced (or fresh basil or other herbs)
  • Salted peanuts, roughly chopped

Instructions

  1. Make the Marinade and Chicken Prep: In a large bowl, whisk together coconut milk, soy sauce, brown sugar, lime juice and zest, olive oil, garlic, curry powder, turmeric, ginger, salt, pepper, and cardamom until fully combined. Add diced chicken and toss to coat evenly. Cover and refrigerate for at least 2 to 3 hours or up to 12 hours to marinate.
  2. Prepare Skewers: About 30 minutes before grilling, soak wooden skewers in water to prevent burning, if using wooden skewers. Metal skewers do not require soaking.
  3. Make Peanut Sauce: In a medium bowl, combine peanut butter, honey, toasted sesame oil, apple cider vinegar, ground ginger, salt, pepper, garlic (if using), and coconut milk (if using). Whisk vigorously until smooth and creamy. Adjust sweetness, saltiness, and consistency as needed. Set aside until serving.
  4. Preheat Grill and Thread Chicken: Preheat grill to medium-high heat and lightly oil the grill grates to prevent sticking. Remove chicken pieces from marinade, discard excess marinade, and thread pieces onto skewers, leaving space between pieces for even cooking. Make about 8 skewers depending on skewer size.
  5. Grill Chicken: Place skewers on preheated grill. Cook for about 7 to 8 minutes total, flipping every 3 minutes or as needed for even cooking and to prevent burning. Use a digital thermometer to ensure internal temperature reaches 162°F, then remove and let rest 5 minutes to reach safe temperature of 165°F.
  6. Serve and Garnish: Optionally, squeeze fresh lime juice over skewers, sprinkle with chopped fresh cilantro and salted peanuts. Serve immediately with the peanut sauce on the side for dipping or drizzling.

Notes

  • Nutrition stats are approximate and may be slightly overestimated since some marinade and peanut sauce is not fully consumed.
  • Store leftover cooked chicken in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat gently before serving.
  • Peanut sauce keeps well in an airtight container in the fridge for at least 10 days.
  • Use boneless skinless chicken thighs as a substitution for juicier results.
  • For gluten-free version, use tamari or gluten-free soy sauce.

Find it online: https://recipeplenty.com/thai-grilled-coconut-chicken-skewers-with-peanut-sauce-recipe/