Peanut Sauce Chicken Skewers
Full of peanut flavor, deep and rich and such a lovely color with all of those charred crisp edges, nothing is better than this peanut sauce chicken skewers recipe!
Servings: 4 servings
Calories: 512kcal
Cost: $6
Equipment
- cutting board
- knife
- measuring cups and spoons
- bowl
- zip lock bag
- skewers
- Grill or grill pan or skillet or oven.
- refrigerator
Ingredients
- 1/4 cup coconut milk
- 2 tablespoons soy sauce
- 3 tablespoons creamy peanut butter
- 2 1/2 teaspoons curry powder
- 1 1/2 teaspoons ground turmeric
- 3 cloves garlic minced (0r once heaping tsp of minced garlic)
- 1 tablespoon freshly grated ginger don’t use ground dried ginger
- 3 tablespoon brown sugar
- 1 tablespoon fish sauce
- 1 Tbs sesame oil
- 1 tsp kosher salt
- 2 pounds boneless skinless chicken thighs, cut into 1-inch chunks
- 1 tablespoon vegetable oil
- Kosher salt and freshly ground black pepper to taste
Instructions
- In a medium bowl, combine coconut milk, soy sauce, peanut butter, curry powder, turmeric, garlic, ginger, brown sugar, fish sauce, sesame oil and kosher salt.
- In a gallon size Ziploc bag or large bowl, combine chicken and ¾ of the coconut milk mixture; marinate for at least 2 hours to overnight, turning the bag occasionally. Set the remainder of the milk mixture aside and refrigerate to brush on the meat while it’s on the grill.
- Drain the chicken from the marinade, discarding the marinade that the chicken has been soaking in.
- Preheat the grill to medium high heat. If you are using bamboo skewers, soak them in water for 10 minutes before adding the chicken. This will help keep them from burning on the grill. Thread chicken onto skewers. Brush with oil; Give each skewer a generous sprinkle of salt and pepper on each side.
- Add skewers to grill, and cook, turning occasionally, painting with the marinade until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 12-15 minutes. Taste and check for salt and pepper level. Add more as needed.
Video
Notes
- You will definitely need a whisk to mix up the marinade, unless of course, you are looking to develop arm muscles the size of Atlas. In that case, use a fork.
- Originally, I wrote this recipe to add salt at the end. That was a mistake. Add salt to the marinade and then, if you need it, add more before serving. Kosher salt looks very cool sprinkled over the top.
- Turmeric makes this dish yellow. There's no getting around that. But hey, it's good for you!
- Grilling makes this dish perfect. If you don't have a grill, the next best option is using a smacking hot grill pan on the stove top. Don't have that? Use a frying pan or bake in the oven.
- I haven't tried it personally, but I'm 100% positive that this will make lovely chicken wings.
- Use tongs or oven mitts to turn the skewers on the grill or you are going to burn yourself (ask me how I know).
- If you are using the bamboo skewers, soak them in water for 30 minutes before skewering the chicken. This will keep the skewer from burning.
- Coconut Milk - You could use a nut milk or evaporated milk, but nothing is going to taste as good as coconut milk. Be sure to shake the coconut milk very well before opening.
- Soy Sauce - low salt kind is fine. Braggs liquid aminos is fine as well.
- Garlic Cloves - can use the pre-minced garlic in a jar - 3 tsp or Garlic Powder, 1 Tbs.
- Chicken Thighs - You CAN use breast meat, but it will likely turn out dry. It's best to use the thighs.
- Sesame Oil - You can substitute another oil, but the sesame gives a very unique flavor that you can't get anywhere else.
Nutrition
Serving: 0.5lb | Calories: 512kcal | Carbohydrates: 15g | Protein: 56g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 143mg | Sodium: 1610mg | Potassium: 1056mg | Fiber: 1g | Sugar: 10g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 3mg