Ingredients
Scale
- 1.5 pounds boneless skinless chicken thighs
- 1 cup coconut milk
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 3 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- 1 tablespoon curry powder
- 1 teaspoon turmeric
- 1/2 cup creamy peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 1 tablespoon chili garlic sauce
- 1/4 cup coconut milk or water (to thin)
- 1 teaspoon fish sauce (optional)
- 2 tablespoons chopped peanuts
- 2 tablespoons chopped fresh cilantro
Instructions
- In a mixing bowl, combine coconut milk, soy sauce, brown sugar, garlic, ginger, curry powder, and turmeric. Slice the chicken thighs into long strips and toss them in the marinade. Refrigerate for at least 1 hour or overnight for best flavor.
- For the sauce: In a small saucepan over low heat, combine peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce, and coconut milk (or water). Stir until smooth and simmer for 2–3 minutes. Set aside.
- Thread the marinated chicken onto soaked bamboo or metal skewers. Leave space between each piece for even cooking.
- Grill the chicken on medium-high heat for 3–4 minutes per side until charred and cooked through. Alternatively, bake in a preheated oven at 425°F for 15–18 minutes, flipping halfway through cooking.
- Serve the skewers warm with the peanut sauce. Garnish with chopped peanuts and cilantro. Enjoy with jasmine rice or a cucumber salad.
Notes
Marinating the chicken overnight will give it the best flavor. For extra flavor, add lime zest to your peanut sauce or garnishes.
- Prep Time: 60 minutes
- Cook Time: 18 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Thai
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 9g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 100mg