Thai Marinated Grilled Chicken Skewers

My kids cannot resist these tender, juicy Asian-inspired chicken skewers. The combination of ginger, cardamom, and curry, sweetened by brown sugar, is sweet, savory, and bold! Serve them with a side of peanut coconut sauce and your taste buds will thank you.

Reprinted with permission from Savory Sweet Life by Alice Currah, William Morrow Cookbooks copyright (c) 2012
Prep: --
Inactive Prep: --
Cook: --
YIELD: Serves 4 to 6


  • 3 pounds skinless, boneless chicken breasts, cut into 1- inch cubes
    • 1/4 cup soy sauce
    • 3 tablespoons firmly packed dark brown sugar
    • 2 tablespoons fresh lime juice
    • 2 tablespoons oil
    • 1 tablespoon curry powder
    • 2 garlic cloves, minced
    • 1 teaspoon finely minced fresh ginger
    • 1/2 teaspoon ground cardamom
    • Peanut Coconut Sauce (recipe follows), for serving
    • 24 wooden skewers
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      Soak the skewers in ice-cold water for 15 minutes to prevent them from burning; then set them aside.

      Place the chicken in a medium bowl. Whisk all the marinade ingredients together in a separate bowl. Pour the marinade over the chicken and massage the meat with your hands for 1 minute to coat the cubes well. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour or as long as overnight.

      Spray a grill rack with nonstick cooking spray and set the heat to high or use a grill pan. Thread 6 to 8 chicken cubes onto each skewer. When the grill is ready, cook the chicken for 8 to 10 minutes, turning the skewers over halfway through. Remove the skewers from the grill and allow the chicken to rest for a few minutes before serving.

      Serve the Peanut Coconut Sauce alongside.

      Variations: Cubes of top sirloin beef or pork loin can be substituted for the chicken.

      Peanut Coconut Sauce:
      One 13.5-ounce can coconut milk
      1/4 cup creamy peanut butter
      1/4 cup firmly packed dark brown sugar
      1 tablespoon soy sauce
      1 1/2 teaspoons red curry paste

      Combine the coconut milk, peanut butter, brown sugar, soy sauce, and red curry paste in a saucepan and cook over medium heat for 3 minutes, stirring occasionally.

      Cook's note: Use this sauce over grilled meat, vegetables, steamed rice, or your favorite pasta dish. It will keep for up to 2 weeks in the refrigerator.

      Note: Chaokoh brand coconut milk works the best with this recipe because of its higher fat content, making for a thick and creamy sauce.

      Yield: Makes almost 2 cups

      Reprinted with permission from Savory Sweet Life by Alice Currah, William Morrow Cookbooks copyright (c) 2012

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