Name: Grilled Thai Curry Chicken Skewers
Prep time: 30 min
Cook time: 10 min
Ingredients: 2 pounds chicken breast (cut into bite-sized strips); 1 tablespoon Thai red curry paste; 1 cup coconut milk; 2 tablespoons soy sauce; 1 tablespoon honey; 2 cloves garlic (minced); 1 lime (juiced); 0 salt (to taste); 0 pepper (to taste); 0.5 cup creamy peanut butter; 0.25 cup coconut milk; 2 tablespoons soy sauce; 1 tablespoon honey; 1 tablespoon lime juice; 1 teaspoon Thai red curry paste; 0.5 teaspoon ginger (grated); 0 water (as needed to thin the sauce)

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Introduction

Remember those warm summer evenings, the sizzle of the grill, and the incredible aroma of something truly delicious wafting through the air? I’m talking about those moments that just feel like pure happiness. Well, get ready to recreate that magic in your own backyard with these Grilled Thai Curry Chicken Skewers! They’re not just a meal; they’re an experience. And the best part? They’re ridiculously simple to whip up, making them perfect for busy weeknights or spontaneous get-togethers.

Why You’ll Love This Recipe

Fast: From marinating to grilling, this recipe comes together in a flash.
Easy: Seriously, if you can mix ingredients and turn on a grill, you can make these!
Giftable: Imagine handing over a container of marinated chicken and the sauce ingredients for a friend’s BBQ – they’ll be forever grateful!
Crowd-pleasing: The sweet, savory, and slightly spicy flavors are a guaranteed hit with everyone, from picky eaters to adventurous foodies.

Ingredients

Let’s talk about what you’ll need to bring these flavorful skewers to life. Don’t worry, it’s all pretty straightforward!

For the Chicken Skewers:

2 pounds chicken breast: I like to cut them into nice, bite-sized strips so they cook evenly and are perfect for skewering.
1 tablespoon Thai red curry paste: This is where the magic begins! It brings that authentic Thai flavor and a gentle kick of heat.
1 cup coconut milk: This makes our marinade creamy and helps tenderize the chicken beautifully.
2 tablespoons soy sauce: For that essential salty, umami depth.
1 tablespoon honey: A touch of sweetness to balance out the savory and spicy notes.
2 cloves garlic, minced: Fresh garlic is a must for that pungent, aromatic goodness.
1 lime, juiced: The bright acidity cuts through everything and adds a refreshing zing.
Salt and pepper to taste: The finishing touches to bring out all the flavors.

For the Coconut Peanut Sauce:

1/2 cup creamy peanut butter: The base of our amazing dipping sauce. Make sure it’s creamy for the smoothest texture!
1/4 cup coconut milk: To thin out the peanut butter and add a touch more tropical creaminess.
2 tablespoons soy sauce: More of that salty goodness.
1 tablespoon honey: For a little sweetness that complements the peanut butter.
1 tablespoon lime juice: Again, for that lovely brightness.
1 teaspoon Thai red curry paste: A little extra curry punch in the sauce ties everything together.
1/2 teaspoon grated ginger: Fresh ginger adds a wonderful warmth and a hint of spice.
Water, as needed to thin the sauce: We’ll use this to get the sauce to your perfect dipping consistency.

How to Make It

Alright, let’s get our hands dirty (in the best way possible!) and make these amazing skewers. It’s so easy, you’ll be a grilling pro in no time.

Marinate the chicken: In a medium-sized bowl, toss your chicken strips with the Thai red curry paste, coconut milk, soy sauce, honey, minced garlic, lime juice, salt, and pepper. Give it a good mix to make sure every piece of chicken is coated in that delicious marinade.
Let the flavors meld: Now, cover that bowl and pop it in the refrigerator. You’ll want to let it marinate for at least 30 minutes, but if you have up to 4 hours, that’s even better! The longer it marinates, the more flavor will soak into that chicken.
Skewer time! Once your chicken is done marinating, it’s time to thread it onto your skewers. If you’re using wooden skewers, remember to soak them in water for about 30 minutes beforehand to prevent them from burning on the grill. Don’t overcrowd the skewers; leave a little space between the chicken pieces so they cook evenly.
Preheat your grill: Get your grill nice and hot! You want a medium-high heat for these skewers. This will give you those lovely char marks and ensure the chicken cooks through perfectly.
Grill away: Carefully place your chicken skewers on the preheated grill. Let them cook for about 8-10 minutes total, flipping them every few minutes. You’re looking for them to be cooked through, with no pink inside, and nicely golden brown with a few charred bits. Oh, the smell!
Whip up the sauce: While the chicken is sizzling away, it’s time to make our incredibly addictive coconut peanut sauce. In a separate bowl, whisk together the creamy peanut butter, coconut milk, soy sauce, honey, lime juice, Thai red curry paste, and grated ginger until it’s smooth and well combined.
Perfect the consistency: Now, this is where you get to be the boss of your sauce! If it seems a little too thick, just add a tablespoon of water at a time, whisking after each addition, until it reaches your perfect dipping consistency. I like mine smooth enough to coat the chicken easily.
Serve and enjoy! Plate up those beautiful, juicy chicken skewers and serve them with a generous bowl of that luscious coconut peanut sauce. Get ready for some serious “oohs” and “aahs”!

Substitutions & Additions

This recipe is wonderfully versatile! Here are a few ideas to make it your own:

Chicken Thighs: If you prefer darker meat, chicken thighs work wonderfully and are even more forgiving on the grill.
Veggies: Thread bell peppers, red onion, or zucchini chunks onto the skewers alongside the chicken for a complete meal!
Spicy Kick: Want it spicier? Add a pinch of cayenne pepper to the marinade or a dash of sriracha to the sauce.
Nut-Free: If you have nut allergies, you can try using tahini or sunflower seed butter as a base for the sauce, though the flavor will be different.
Herbs: A sprinkle of chopped cilantro or green onions over the finished skewers adds a fresh, vibrant touch.

Tips for Success

A few little tricks to ensure your skewers are absolutely perfect every time:

Don’t Overcrowd the Skewers: As I mentioned, spacing is key for even cooking.
Soak Wooden Skewers: Seriously, don’t skip this if you’re using wooden ones!
Prep Ahead: You can marinate the chicken and even make the sauce a day in advance. Store them separately in the refrigerator. This makes grilling day a breeze!
Watch the Grill: Grills can be finicky! Keep an eye on your skewers to prevent burning, especially with the honey in the marinade.
Adjust Curry Paste: If you’re new to Thai red curry paste or have a sensitive palate, start with a little less and add more to your liking.

How to Store It

Leftovers are a good thing, right? If you happen to have any of these amazing skewers (which is unlikely!), here’s how to store them:

Cooked Skewers: Let the cooked chicken skewers cool completely. Store them in an airtight container in the refrigerator for up to 3-4 days.
Sauce: The coconut peanut sauce will also keep well in an airtight container in the refrigerator for about a week. You might need to add a splash of water to loosen it up before serving again.

FAQs

Got some lingering questions? I’ve got you covered!

Q: Can I make these indoors if I don’t have a grill?
A: Absolutely! You can pan-fry these skewers in a hot skillet or bake them in the oven at around 400°F (200°C) for 15-20 minutes, flipping halfway through, until cooked through.

Q: How spicy is Thai red curry paste?
A: The spice level can vary depending on the brand, but generally, Thai red curry paste has a moderate heat. It’s definitely noticeable but not overwhelmingly hot for most people. You can always adjust the amount to your preference!

Q: Can I use store-bought skewers?
A: Yes, you can! If you don’t have the time or inclination to soak wooden skewers, feel free to use metal skewers or even toothpicks for smaller pieces of chicken.

Grilled Thai Curry Chicken Skewers

Easy and fast grilled chicken skewers marinated in Thai red curry paste and coconut milk, served with a creamy peanut dipping sauce. Perfect for weeknights or gatherings.

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Prep Time 30

Cook Time 10

Equipment

Grill medium-high heat
Medium-sized bowl
wooden skewers soak in water for 30 minutes beforehand
Separate bowl for sauce
Airtight container for storage

Ingredients

Chicken Skewers

2 pounds chicken breast cut into bite-sized strips
1 tablespoon Thai red curry paste
1 cup coconut milk
2 tablespoons soy sauce
1 tablespoon honey
2 cloves garlic minced
1 lime juiced
salt to taste
pepper to taste

Coconut Peanut Sauce

0.5 cup creamy peanut butter
0.25 cup coconut milk
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon lime juice
1 teaspoon Thai red curry paste
0.5 teaspoon ginger grated
water as needed to thin the sauce

Instructions

Marinate the chicken: In a medium-sized bowl, toss your chicken strips with the Thai red curry paste, coconut milk, soy sauce, honey, minced garlic, lime juice, salt, and pepper. Give it a good mix to make sure every piece of chicken is coated in that delicious marinade.
Let the flavors meld: Now, cover that bowl and pop it in the refrigerator. You'll want to let it marinate for at least 30 minutes, but if you have up to 4 hours, that's even better! The longer it marinates, the more flavor will soak into that chicken.
Skewer time! Once your chicken is done marinating, it's time to thread it onto your skewers. If you're using wooden skewers, remember to soak them in water for about 30 minutes beforehand to prevent them from burning on the grill. Don't overcrowd the skewers; leave a little space between the chicken pieces so they cook evenly.
Preheat your grill: Get your grill nice and hot! You want a medium-high heat for these skewers. This will give you those lovely char marks and ensure the chicken cooks through perfectly.
Grill away: Carefully place your chicken skewers on the preheated grill. Let them cook for about 8-10 minutes total, flipping them every few minutes. You're looking for them to be cooked through, with no pink inside, and nicely golden brown with a few charred bits. Oh, the smell!
Whip up the sauce: While the chicken is sizzling away, it's time to make our incredibly addictive coconut peanut sauce. In a separate bowl, whisk together the creamy peanut butter, coconut milk, soy sauce, honey, lime juice, Thai red curry paste, and grated ginger until it's smooth and well combined.
Perfect the consistency: Now, this is where you get to be the boss of your sauce! If it seems a little too thick, just add a tablespoon of water at a time, whisking after each addition, until it reaches your perfect dipping consistency. I like mine smooth enough to coat the chicken easily.
Serve and enjoy! Plate up those beautiful, juicy chicken skewers and serve them with a generous bowl of that luscious coconut peanut sauce. Get ready for some serious "oohs" and "aahs"!

Notes

Wooden skewers should be soaked in water for about 30 minutes before use to prevent burning. You can adjust the amount of Thai red curry paste to your spice preference. If you don't have a grill, you can pan-fry or bake the skewers.