Thai Marinated Grilled Chicken Skewers With Peanut Coconut Sauce Recipes

THAI CHICKEN SKEWERS

Thai Chicken Skewers image

These Thai chicken skewers are marinated in coconut milk, curry and spices and then grilled to perfection. It's a quick and easy meal that's packed full of flavor!

Provided by Alyssa Rivers

Time 1h15m

Number Of Ingredients 17

Ingredients

1 1/4 pounds boneless skinless chicken breast (cut into 1 inch pieces)
1 can coconut milk
1 1/2 tablespoons brown sugar
1 teaspoon red curry paste (or more if you prefer it spicy)
1 inch knob of ginger (peeled and cut into 3 slices)
the zest of one lime
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons chopped cilantro
2 tablespoons chopped peanuts
1/2 cup creamy peanut butter
2 tablespoons soy sauce
1 1/2 tablespoons brown sugar
2 tablespoons lime juice
1 tablespoon sesame oil
1/2 teaspoon minced garlic
1/4 cup warm water

Steps:

Place the coconut milk, brown sugar, curry pasta, ginger, lime zest, salt and pepper in a resealable freezer bag. Seal and shake to combine.
Place the chicken in the bag. Marinate in the refrigerator for at least one hour or up to 8 hours.
Remove the chicken from the marinade and thread onto skewers.
Preheat the grill or a grill pan to medium heat. Place the chicken skewers on the grill and cook for 4-5 minutes on each side or until cooked through.
Sprinkle the cilantro and peanuts on top of the chicken and serve with peanut sauce.

Nutrition Facts : Calories 657 kcal, Carbohydrate 22 g, Protein 42 g, Fat 47 g, SaturatedFat 26 g, Cholesterol 91 mg, Sodium 1414 mg, Fiber 4 g, Sugar 15 g, ServingSize 1 serving

THAI CHICKEN SKEWERS WITH PEANUT SAUCE

Thai Chicken Skewers with Peanut Sauce image

Skewered thigh meat is much more likely to turn out juicy than skewered breast meat. Its inherent richness can handle the dry heat of the grill without losing too much moisture, especially if you arrange the pieces so that they are just touching but not tightly packed together. This recipe is excerpted from Weber's Ultimate Grilling.

Provided by Jamie Purviance

Categories Main Course

Yield 4

Number Of Ingredients 14

Ingredients

1/2 cup unsweetened coconut milk, stirred
1/4 cup smooth peanut butter
1 Tbs. fresh lime juice
1 Tbs. soy sauce
2 to 3 tsp. Thai red curry paste
1-1/2 to 2 lb. boneless, skinless chicken thighs (about 6 to 8 thighs), trimmed of excess fat
4 Tbs. vegetable oil
2 Tbs. fresh lime juice
2 tsp. Thai red curry paste
2 cloves garlic, minced
1 tsp. kosher salt
1/4 tsp. freshly ground black pepper
2 thin scallions, white and light-green parts only, thinly sliced on the diagonal
Lime wedges, for serving

Steps:

In a small saucepan, combine the coconut milk, peanut butter, lime juice, soy sauce, and curry paste. Cook over medium heat just until the sauce comes to a gentle simmer, whisking until smooth. Remove from the heat, cover, and set aside. Just before serving, whisk the sauce to bring it back together if it has separated.
If using bamboo skewers, soak 12 10-inch skewers in water for at least 30 minutes before cooking time. Alternatively, use metal skewers.
Cut the thighs evenly into 1-1/2-inch pieces. In a medium bowl, whisk the oil, lime juice, curry paste, garlic, salt, and pepper. Add the chicken to the bowl and mix well. Cover and refrigerate for 1 hour or up to 1 day.
Heat the grill to 500°F. When hot, brush the grill grate clean. Prepare the grill for direct cooking, and reduce the temperature to medium-high heat (400°F to 450°F). Thread the chicken pieces on the skewers so that they are just touching but not tightly packed together.
Grill the skewers over direct medium-high heat with the lid closed until the meat is firm to the touch and opaque all the way to the center, turning once or twice, 8 to 10 minutes. Arrange the skewers on a platter, and garnish with the sliced scallions. Serve immediately with the dipping sauce and lime wedges.

Nutrition Facts : ServingSize 4, Calories 500 kcal, Fat 330 kcal, SaturatedFat 12 g, TransFat 38 g, Carbohydrate 8 g, Sugar 3 g, Fiber 1 g, Protein 34 g, Cholesterol 155 mg, Sodium 830 mg, UnsaturatedFat 23 g

GRILLED THAI CURRY CHICKEN SKEWERS WITH COCONUT-PEANUT SAUCE

Grilled Thai Curry Chicken Skewers with Coconut-Peanut Sauce image

From food writer Alice Currah, these grilled Thai curry chicken skewers are a crowd pleaser for all ages.

Categories Dinner

Time 40m

Yield 5

Number Of Ingredients 17

Ingredients

¼ cup soy sauce
3 tablespoons dark brown sugar, packed
Zest of one lime
2 tablespoons vegetable oil
3 garlic cloves, minced
1 tablespoon curry powder
½ teaspoon ground ginger
¼ teaspoon ground cardamom
½ teaspoon salt
2½ - 3 pounds boneless, skinless chicken breasts
1 (13-oz) can coconut milk (do not use low fat)
¼ cup peanut butter
⅓ cup dark brown sugar, packed
1½ tablespoons soy sauce
1 tablespoon red curry paste
3 tablespoons fresh lime juice, from 2 limes
1 lime, cut into wedges (optional)

Steps:

Pound the chicken breasts to an even ½-inch thickness between two pieces of wax or parchment paper. Cut the breasts into 1½" pieces and set aside.
Make the marinade by combining the soy sauce, dark brown sugar, lime zest, vegetable oil, garlic, curry powder, ginger, cardamom and salt in a large bowl. Add the chicken pieces to the bowl and mix until chicken is evenly coated. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 4 hours or overnight.
Make the sauce by whisking together the coconut milk, peanut butter, brown sugar, soy sauce and red curry paste in a medium saucepan. Bring to a simmer, then cook over medium heat, stirring occasionally, for about 3 minutes. Add the fresh lime juice. Set aside.
Preheat the grill to high heat. Meanwhile, thread the chicken pieces onto skewers. Grease the grill. Place the skewers on the grill and cook for about 10 minutes, turning once, or until the chicken is cooked through. Serve the chicken skewers with the Coconut-Peanut Sauce and lime wedges, if desired.

Nutrition Facts : Calories 547, Fat 29 g, Carbohydrate 21 g, Protein 52 g, SaturatedFat 14 g, Sugar 14 g, Fiber 2 g, Sodium 1106 mg, Cholesterol 152 mg