Ingredients
For the Chicken and Marinade:
2 lbs boneless, skinless chicken thighs, cut into strips
1 can (14 oz) full-fat coconut milk
3 tablespoons fish sauce
3 tablespoons brown sugar
2 tablespoons soy sauce
2 tablespoons fresh lime juice
1 tablespoon curry powder
4 garlic cloves, minced
1 inch fresh ginger, grated
1 stalk lemongrass, minced (or 1 tablespoon lemongrass paste)
1 Thai chili, minced (or ½ jalapeño)
1 teaspoon turmeric powder
½ teaspoon white pepper
For the Peanut Dipping Sauce:
½ cup creamy peanut butter
¼ cup coconut milk
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon lime juice
1 teaspoon sriracha (optional, for heat)
1 garlic clove, minced
Splash of water, to thin if needed
For Serving:
Wooden skewers (soaked 30 minutes)
Cucumber slices
Red onion wedges
Fresh cilantro
Lime wedges
Instructions
- Cut chicken thighs into bite-sized strips or chunks for skewering.
- In a large bowl, whisk together coconut milk, fish sauce, brown sugar, soy sauce, lime juice, curry powder, garlic, ginger, lemongrass, chili, turmeric, and white pepper.
- Add the chicken pieces, tossing to coat. Cover and marinate for at least 1 hour, preferably 4–6 hours or overnight.
- Prepare the peanut dipping sauce: in a small saucepan over low heat, combine peanut butter, coconut milk, soy sauce, brown sugar, lime juice, sriracha, and garlic. Whisk until smooth, adding a splash of water to reach desired consistency. Keep warm or refrigerate until serving.
- Preheat grill or grill pan to medium-high heat. Lightly oil the grates.
- Thread marinated chicken onto soaked wooden skewers.
- Grill skewers for 3–4 minutes per side, until cooked through and slightly charred around the edges.
- Transfer to a plate and garnish with cilantro. Serve hot with cucumber slices, onion wedges, lime wedges, and peanut sauce for dipping.
Notes
Marinate chicken for at least 1 hour for best flavor.
Use chicken thighs for juicier results; breasts can dry out on the grill.
To bake, cook skewers at 425°F (220°C) for 15–18 minutes, flipping halfway.
Adjust chili and sriracha to control spice level.
Peanut sauce can be made up to 2 days ahead and reheated gently before serving.
- Prep Time: 20 minutes (+1–6 hours marinating)
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Grilled
- Cuisine: Thai
- Diet: Halal
Nutrition
- Serving Size: 1 serving (about 2 skewers + sauce)
- Calories: 480
- Sugar: 10g
- Sodium: 980mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 145mg
