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Grilled Coconut Chicken Skewers

Grilled Coconut Chicken Skewers: A Taste of Thai Paradise

Grilled Coconut Chicken Skewers are marinated in coconut milk and lime juice, offering a taste of Thai paradise.
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Prep Time 15 minutes
Cook Time 8 minutes
Marinating Time 3 hours
Total Time 3 hours 23 minutes
Servings: 4 skewers
Course: Appetizers
Cuisine: Thai
Calories: 290
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1 cup Coconut Milk Use full-fat for richness or light as a substitute.
  • 3 tablespoons Soy Sauce Reduced sodium can help manage saltiness.
  • 2 tablespoons Light Brown Sugar Regular sugar makes a fine stand-in.
  • 2 tablespoons Lime Juice Brightens the dish with its juice and zest.
  • 1 tablespoon Olive Oil Aids in marinating.
  • 2 cloves Garlic Finely minced for the best infusion.
  • 1 tablespoon Yellow Curry Powder Red curry powder is a great alternative.
  • 1 teaspoon Turmeric Provides color and earthiness.
  • 1 teaspoon Ground Ginger Fresh ginger is a perfect substitute.
  • 1 teaspoon Salt Adjust based on using reduced sodium soy sauce.
  • 1/2 teaspoon Freshly Ground Black Pepper Tailor to your taste preference.
  • 1/2 teaspoon Ground Cardamom Can be omitted if not available.
  • 1 pound Boneless Skinless Chicken Breasts Ensure even dicing for uniform cooking.
For the Peanut Sauce
  • 1/2 cup Creamy Peanut Butter Opt for natural styles for a fresher taste.
  • 2 tablespoons Honey Feel free to adjust per your preference.
  • 1 tablespoon Toasted Sesame Oil Adds depth and a nutty flavor.
  • 1 tablespoon Apple Cider Vinegar Provides needed acidity.
  • 2 tablespoons Optional Coconut Milk Great for thinning the sauce.
  • 2 tablespoons Fresh Cilantro A vibrant garnish.
  • Lime Wedges For Serving Enhances the flavors.
  • 1/4 cup Salted Peanuts Chop them roughly for topping.

Equipment

  • grill
  • Mixing bowl
  • Whisk
  • skewers

Method
 

Marinade and Grill
  1. In a large bowl, whisk together coconut milk, soy sauce, brown sugar, lime juice, olive oil, minced garlic, curry powder, turmeric, ground ginger, salt, black pepper, and cardamom until combined. Add the diced chicken, coat well, and refrigerate for 2–3 hours.
  2. If using wooden skewers, soak them in water for 30 minutes. Preheat your grill to medium-high heat.
  3. In a medium bowl, combine peanut butter, honey, sesame oil, vinegar, ground ginger, salt, and black pepper. Whisk until smooth.
  4. Thread the marinated chicken onto the soaked skewers with space in between for even cooking.
  5. Place the skewered chicken on the grill, cooking for about 7–8 minutes, flipping halfway through until golden brown and cooked to internal temperature of 165°F.
  6. Allow the skewers to rest for 5 minutes, then garnish with lime juice, cilantro, and peanuts. Serve with peanut sauce.

Nutrition

Serving: 1skewerCalories: 290kcalCarbohydrates: 12gProtein: 22gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 14gCholesterol: 65mgSodium: 700mgPotassium: 300mgFiber: 1gSugar: 6gVitamin A: 250IUVitamin C: 5mgCalcium: 20mgIron: 1.5mg

Notes

Marinate for at least 2 hours for best flavor. Skewers should be soaked if wooden. Ensure chicken pieces are uniform for even cooking.

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