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
TOTAL TIME: --
Prep: --
Inactive Prep: --
Cook: --
 
YIELD: Serves 4 to 6
LEVEL: --

ingredients

  • 3 pounds skinless, boneless chicken breasts, cut into 1- inch cubes
  • MARINADE:
    • 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
    SPECIAL EQUIPMENT:
    • 24 wooden skewers
      recipe tools
      • COMMENT ON THIS PROJECT

            

        Sign in

        All fields are required.

        E-mail Address:

        Password:

        Remember me on this computer

        Signing in

        Please enter your email address and we will send your password

        E-mail Address

        Your password has been sent and should arrive in your mailbox very soon.

        Not a member?

        Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

        It's free and easy.

      • Print Recipe

      Directions

      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

      COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

      Review This Recipe

      You must be logged in to review this recipe.

      5

      Newest Ratings and Reviews

      Read all 3 reviews

      • on September 01, 2013

        Flag

        Tried this marinade on some chicken skewers for the first time tonight. It was a bit of a risk because I was taking the dish as my contribution to a pot luck. I had nothing to be worried about. The marinade tasted wonderful, even with the gluten free soy sauce. I have already stored the recipe in "My Favorites"

        people found this review Helpful.
        Was this review helpful to you? Yes | No
      • on January 06, 2013

        Flag

        Made this recipe for NYE party. Big hit! Did not have cardamom, but it was great anyway. Do marinate for at least 3 hours. I cooked on outdoor grill and just make sure you do not over cook.
        They are tasty even without the dipping sauce and low in fat.

        people found this review Helpful.
        Was this review helpful to you? Yes | No
      • on August 30, 2012

        Flag

        Delicious! Wonderful new way to cook chicken! I was only able to marinate the chicken for three hours so I did need to salt it to suit my taste, but perhaps that wouldn't be the case if I were able to marinate overnight.
        Super tasty, easy to make and my husband raved over them! I will definitely make again.
        Might want to try with chicken thighs because breasts can be tricky to cook without making them dry...however, if you watch them carefully, it can be done... :

        Thanks for the great recipe! :

        people found this review Helpful.
        Was this review helpful to you? Yes | No
      Advertisement

      On TV

      *ALL TIMES EASTERN
      ON AIR
      NOW
      TONIGHT
      10:00
      PM

      what's hot

      Taco Trip

      Get Cooking Channel on your TV.