Thai Grilled Coconut Chicken Skewers with Peanut Sauce
Delicious Thai-inspired chicken skewers marinated in creamy coconut milk and grilled to perfection, served with a rich peanut sauce.
Ingredients
For the Chicken Skewers
- 1 lb chicken breast, cut into cubes
- 1 cup coconut milk
- 2 tablespoons lime juice
- 1 tablespoon grated ginger
- 2 tablespoons soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 12 pieces bamboo skewers (soaked in water for 30 minutes)
For the Peanut Sauce
- 1/2 cup peanut butter
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1/4 cup water
For Garnish
- Chopped cilantro
- Crushed peanuts
Instructions
Preparation
- In a medium-sized bowl, combine the coconut milk, lime juice, grated ginger, soy sauce, garlic powder, and salt. Whisk until smooth.
- Immerse the chicken cubes in the marinade, ensuring each piece is fully coated. Marinate for at least 30 minutes.
- Soak bamboo skewers in water for 30 minutes to prevent burning on the grill.
Grilling
- Thread the marinated chicken onto the soaked skewers, leaving some space between each piece for even cooking.
- Preheat the grill to medium heat and place the skewers on it. Grill for about 10-15 minutes, turning occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F.
Peanut Sauce Preparation
- In a small saucepan, combine peanut butter, honey, soy sauce, lime juice, and water. Heat over low heat, stirring continuously until smooth.
- Adjust sauce consistency by adding more water if desired.
Serving
- Remove the skewers from the grill and drizzle the peanut sauce over them.
- Garnish with chopped cilantro and crushed peanuts before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The peanut sauce can be stored separately for about a week.