Description
Tender, marinated chicken skewers grilled to perfection and served with a rich, tangy, and slightly spicy coconut peanut dipping sauce.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tbsp red curry paste
- 1 (13.5 oz) can coconut milk, divided
- 2 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp lime juice
- 8–10 wooden or metal skewers
- 1/4 cup creamy peanut butter
- 1 tbsp soy sauce
- 1 tsp grated fresh ginger
- 1 clove garlic, minced
- 1 tbsp chopped fresh cilantro, for garnish
Instructions
1. Prepare the Crust:
- If using wooden skewers, soak them in water for at least 30 minutes. In a bowl, whisk together the red curry paste, 1/4 cup of the coconut milk, fish sauce, brown sugar, and lime juice. Add the chicken cubes and toss to coat. Marinate for at least 15 minutes.
- While the chicken marinates, make the dip. In a small saucepan, combine the remaining coconut milk, peanut butter, soy sauce, ginger, and garlic. Warm over medium-low heat, whisking until smooth and creamy. Do not boil. Remove from heat and set aside.
- Thread the marinated chicken onto the skewers. Preheat a grill or grill pan over medium-high heat. Grill the skewers for 4-5 minutes per side, or until the chicken is cooked through and has nice grill marks.
- Serve the grilled chicken skewers immediately with the warm coconut peanut dip on the side. Garnish with fresh cilantro.
Notes
You can customize the seasonings to taste.