Thai Marinated Grilled Chicken Skewers with Peanut Sauce

Amarante ↓

Fri, Aug 23 2024, 1:01 pm

This was really excellent. I did grill outside but you could use a grill pan or even a broiler I would think

The longer you marinate, the better the chicken which also makes this an easy dish as everything including the sauce can be prepped ahead and then just cooked.

You could sub boneless skinless thighs if you prefer

The sauce was delicious over rice.

Thai Marinated Grilled Chicken Skewers with Peanut Sauce

Servings: 6
Prep Time: 30 Minutes
Cook Time: 10 Minutes
Total Time: 40 Minutes, plus at least 4 hours marinating time

INGREDIENTS

FOR THE CHICKEN

* ¼ cup soy sauce
* 3 tablespoons dark brown sugar, packed
* Zest of one lime
* 2 tablespoons vegetable oil
* 3 garlic cloves, minced
* 1 tablespoon curry powder
* ½ teaspoon ground ginger
* ¼ teaspoon ground cardamom
* ½ teaspoon salt
* 3 pounds boneless, skinless chicken breasts

FOR THE PEANUT SAUCE

* 1 (13-oz) can coconut milk (do not use low fat)
* ⅓ cup peanut butter
* ⅓ cup dark brown sugar, packed
* 2 tablespoons soy sauce
* 1 tablespoon red curry paste * see note
* 3 tablespoons fresh lime juice, from 2 limes

FOR SERVING

* 1 lime, cut into wedges (optional)

INSTRUCTIONS

* Prep the Chicken: Pound the chicken breasts to an even ½-inch thickness between two pieces of wax or parchment paper. Cut the breasts into 1½" pieces and set aside.

* Marinate the Chicken: Make the marinade by combining 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.

* Make the Peanut Sauce: In a medium saucepan, whisk the coconut milk, peanut butter, brown sugar, soy sauce and red curry paste until evenly combined. Bring to a simmer, then cook over medium heat, stirring occasionally, for about 3 minutes. Stir in the fresh lime juice and set aside.

* Grill the Chicken: Preheat the grill to high heat. Meanwhile, 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 peanut sauce and lime wedges, if desired

I used Taste of Asia but this is a simple recipe which can be frozen

w To Make Thai Red Curry Paste

makes 4 to 5 tablespoons
takes 5 minutes
6 large red chilli peppers, deseeded
3 stalks lemon grass or zest of 1 lemon, sliced
1 thumb sized piece ginger, chopped
4-6 garlic cloves, peeled
2 tablespoons neutral flavoured oil

1. Puree the chillies, lemon grass, ginger and garlic with 2 tablespoons of oil in a food processor until you have a chunky puree. Or pound in a mortar and pestle.

2. Keep in the fridge in an airtight container / jar for weeks or can be frozen.