This Thai Curry Chicken Skewers recipe is the perfect fusion of bold, aromatic flavors and tender grilled chicken. Marinated in a blend of coconut milk, Thai red curry paste, honey, and soy sauce, the chicken is grilled to perfection and served with a rich, creamy coconut peanut sauce. Whether you’re preparing it for a summer BBQ or just a weeknight dinner, these skewers are sure to impress. Pair them with a side of rice or a crisp salad, and you’ll have a delicious, complete meal.

Ingredients:

For the Chicken Skewers:

• 2 pounds chicken breast, cut into strips
• 1 tablespoon Thai red curry paste
• 1 cup coconut milk
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 2 cloves garlic, minced
• 1 lime, juiced
• Salt and pepper, to taste

For the Coconut Peanut Sauce:

• 1/2 cup creamy peanut butter
• 1/2 cup coconut milk
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon lime juice
• 1 teaspoon Thai red curry paste
• 1/2 teaspoon grated ginger
• Water, as needed to thin the sauce

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Preparation:

Step 1: Prepare the Marinade

1. Mix the Marinade:
   In a large bowl, whisk together 1 tablespoon of Thai red curry paste, 1 cup of coconut milk, 2 tablespoons soy sauce, 1 tablespoon honey, minced garlic, lime juice, and a pinch of salt and pepper. Stir until the mixture is well-combined and smooth.
2. Marinate the Chicken:
   Add the chicken strips to the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or overnight for maximum flavor infusion.

Step 2: Preheat the Grill

1. Prepare the Grill:
   Preheat your grill to medium-high heat (about 375-400°F). Lightly oil the grill grates to prevent the chicken from sticking.

Step 3: Thread the Chicken

1. Prepare the Skewers:
   Remove the marinated chicken from the fridge and thread the strips onto skewers. If you’re using wooden skewers, be sure to soak them in water for at least 30 minutes prior to grilling to prevent them from burning.
2. Leave Space Between Pieces:
   Be sure to leave a little space between the chicken pieces on the skewers. This allows for even cooking and helps the heat circulate around the meat.

Step 4: Grill the Chicken Skewers

1. Grill the Skewers:
   Place the skewers on the preheated grill. Grill for about 5-7 minutes per side, or until the chicken is fully cooked through (internal temperature should reach 165°F) and slightly charred at the edges.
2. Turn the Skewers:
   Flip the skewers halfway through grilling to ensure even cooking and those beautiful grill marks on all sides.

Step 5: Make the Coconut Peanut Sauce

1. Mix the Sauce Ingredients:
   While the chicken is grilling, prepare the coconut peanut sauce. In a medium bowl, whisk together 1/2 cup creamy peanut butter, 1/2 cup coconut milk, 2 tablespoons soy sauce, 1 tablespoon honey, 1 tablespoon lime juice, 1 teaspoon Thai red curry paste, and 1/2 teaspoon grated ginger.
2. Adjust Consistency:
   Add water, 1 tablespoon at a time, to thin the sauce to your desired consistency. You want it thick enough to cling to the chicken but still smooth and pourable.

Step 6: Serve

1. Plate the Skewers:
   Once the chicken is fully cooked, remove the skewers from the grill and place them on a serving platter.
2. Serve with Peanut Sauce:
   Serve the skewers hot, accompanied by the coconut peanut sauce on the side for dipping. Garnish with fresh lime wedges or chopped cilantro if desired.

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Cooking Notes:

• Chicken: For a more flavorful option, you can substitute chicken thighs for the breasts. Thighs tend to stay juicier on the grill.
• Grill Alternatives: If you don’t have access to a grill, these skewers can also be baked in the oven at 400°F for about 18-20 minutes or cooked on a stovetop grill pan.
• Spice Level: If you prefer a spicier kick, feel free to add an extra teaspoon of Thai red curry paste to both the marinade and the peanut sauce.

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Serving Suggestions:

• Serve these skewers with jasmine rice or rice noodles for a complete meal. You can also add a side of grilled vegetables like bell peppers, zucchini, or corn.
• Pair this dish with a light cucumber salad dressed in lime juice and fresh herbs for a refreshing contrast to the richness of the peanut sauce.
• These skewers also go great with naan or flatbread for a fun, interactive meal.

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Tips:

• Skewer Soaking: Always soak wooden skewers in water before grilling to prevent them from burning. Metal skewers are a great alternative and don’t require soaking.
• Meal Prep: You can marinate the chicken up to a day in advance and store it in the refrigerator. The longer it marinates, the more intense the flavors will be.
• Sauce Leftovers: The peanut sauce can be stored in an airtight container in the fridge for up to 3 days. If it thickens too much, add a bit of water or coconut milk to thin it out before serving.

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Prep Time:

15 minutes (plus 1 hour marinating time)

Cook Time:

14 minutes

Total Time:

1 hour 30 minutes

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Nutritional Information (per serving):

• Calories: 325
• Protein: 27g
• Sodium: 850mg

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Conclusion:

These Thai Curry Chicken Skewers are a fantastic way to bring Thai-inspired flavors to your grill. The marinated chicken is juicy and flavorful, and the creamy coconut peanut sauce adds a delicious richness to each bite. Perfect for a summer barbecue or a cozy dinner at home, this recipe is sure to become a go-to in your rotation. The combination of sweet, savory, and slightly spicy flavors makes this dish unforgettable. Enjoy!

 

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