Thai Marinated Grilled Chicken Skewers
- Yield: Serves 4 to 6
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
Peanut Coconut Sauce:
One 13.5-ounce can coconut milk (see Cook's Note)
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
Directions
Special equipment:
24 wooden skewers- 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.
Peanut Coconut Sauce:
- 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
Variations: Cubes of top sirloin beef or pork loin can be substituted for the chicken. Chaokoh brand coconut milk works the best with this recipe because of its higher fat content, making for a thick and creamy sauce. 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.
