Best Thai Marinated Grilled Chicken Skewers Recipes

Thai Marinated Grilled Chicken Skewers With Peanut Coconut Sauce image

Provided by DeidreJane

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 15

3 lbs boneless skinless chicken breasts, cut into 1-inch cubes
24 wooden skewers
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 1/2 teaspoons ground cardamom
1 (13 1/2 ounce) can coconut milk (not fat free or light)
1/4 cup peanut butter
1/4 cup packed brown sugar
1 tablespoon soy sauce
1 1/2 teaspoons red curry paste

Steps:

Place the chicken in a medium bowl. Prepare the marinade: Whisk all of the 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.
(Soak the 24 wooden skewers in ice-cold water for 15 minutes to prevent them from burning, set aside.).
Prepare the peanut coconut sauce: Combine all of the ingredients in a saucepan and cook over medium heat for 3 minutes, stirring occasionally. Remove from heat and set aside.
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 8-10 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 the chicken skewers.

Nutrition Facts : Calories 1016.7, Fat 40.3, SaturatedFat 20, Cholesterol 217.9, Sodium 1770, Carbohydrate 83.8, Fiber 2.1, Sugar 76.9, Protein 80.3

THAI MARINATED GRILLED CHICKEN SKEWERS image

Yield 4-6

Number Of Ingredients 18

SPECIAL EQUIPMENT
24 wooden skewers
3 pounds skinless, boneless chicken breasts, cut into 1-inch cubes
MARINADE
1/4 cup soy sauce
3 tbsp. firmly packed dark brown sugar
2 tbsp. fresh lime juice
2 tbsp. oil
1 tbsp. curry powder
2 garlic cloves, minced
1 teaspoon finely minced fresh ginger
1/2 teaspoon ground cardamon
PEANUT COCONUT SAUCE
1 can (13.5 ounces) coconut milk, ( not fat free or light)
1/4 cup peanut butter
1/4 cup packed brown sugar
1 tbsp. soy sauce
1 1/2 teaspoon red curry paste

Steps:

Soak the skewers in ice-cold water for 15 minutes to prevent then from burning; set aside. Place the chicken in a medium bowl. Prepare the marinade: whisk all of the 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 the plastic wrap and marinate in the refrigerator for at least 1 hour or as long as overnight. Prepare the peanut coconut sauce: combine all of the ingredients in a saucepan and cook over medium heat for 3 minutes, stirring occasionally. Remove from heat and set aside. 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 the chicken skewers. Makes 4 to 6 servings. Variations: cube of top sirloin beef or pork loin can be substituted for the chicken.