Ingredients
- Chicken & Marinade:
- ½ cup unsweetened coconut milk (full fat recommended)
- ¼ cup soy sauce
- ¼ cup light brown sugar, packed
- 1 lime, juiced and zested
- 2 tablespoons olive oil
- 2–3 cloves garlic, finely minced
- 1 tablespoon yellow curry powder
- 1 teaspoon turmeric
- ¾ teaspoon ground ginger
- ½ teaspoon salt (adjust if using reduced sodium soy sauce)
- ½ teaspoon freshly ground black pepper
- ½ teaspoon ground cardamom (optional)
- 3 pounds boneless skinless chicken breasts, diced into 1–1½ inch pieces
- Peanut Sauce:
- Heaping ⅓ cup creamy peanut butter
- ¼ cup honey
- ¼ cup toasted sesame oil
- 2 tablespoons apple cider vinegar
- 1–2 teaspoons ground ginger
- 1 teaspoon salt, or to taste
- 1 teaspoon black pepper, or to taste
- 1 clove garlic, minced (optional)
- 2–4 tablespoons coconut milk (optional, to thin sauce)
- Optional Garnishes:
- Lime wedges
- Fresh cilantro, minced
- Salted peanuts, roughly chopped
Instructions
- Marinate the Chicken: In a large bowl, whisk together all marinade ingredients. Add chicken pieces and toss to coat. Cover and refrigerate for at least 2–3 hours or up to 12 hours.
- Soak Skewers: If using wooden skewers, soak in water for at least 30 minutes before grilling.
- Make the Peanut Sauce: In a medium bowl, combine all peanut sauce ingredients and whisk until smooth. Adjust seasoning and thickness to taste. Set aside. Sauce keeps in the fridge for up to 10 days.
- Preheat Grill: Preheat grill to medium-high and lightly oil the grates.
- Thread Chicken: Thread marinated chicken pieces onto skewers without packing them too tightly. Discard any leftover marinade.
- Grill: Grill skewers for about 7–8 minutes total, flipping every 2–3 minutes, until internal temperature reaches 162°F. Remove from grill and let rest 5 minutes (carryover heat will bring it to 165°F).
- Serve: Drizzle with lime juice, sprinkle with chopped cilantro and peanuts, and serve with peanut sauce on the side.
Notes
- Full-fat canned coconut milk gives the best richness in the marinade.
- You can substitute chicken thighs if preferred.
- Natural peanut butter can be used but may result in a thinner or slightly separated sauce.
- Keep the grill heat moderate to avoid burning the sugar in the marinade.
- This recipe can be halved and leftovers freeze well.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Main
- Method: Grilling
- Cuisine: Thai
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 12g
- Sodium: 790mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 95mg
