Thai Marinated Grilled Chicken Skewers With Peanut Coconut Sauce - cooking recipe

Ingredients
    3 lbs boneless skinless chicken breasts, cut into 1-inch cubes
    24 wooden skewers
    Marinade
    1/4 cup soy sauce
    3 tablespoons firmly packed dark brown sugar
    2 tablespoons fresh lime juice
    2 tablespoons oil
    1 tablespoon curry powder
    2 garlic cloves, minced
    1 teaspoon finely minced fresh ginger
    1 1/2 teaspoons ground cardamom
    Peanut Coconut Sauce
    1 (13 1/2 ounce) can coconut milk (not fat free or light)
    1/4 cup peanut butter
    1/4 cup packed brown sugar
    1 tablespoon soy sauce
    1 1/2 teaspoons red curry paste
Preparation
    Place the chicken in a medium bowl. Prepare the marinade: Whisk all of the ingredients together in a separate bowl. Pour the marinade over the chicken and massage the meat with your hands for 1 minute to coat the cubes well. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour or as long as overnight.
    (Soak the 24 wooden skewers in ice-cold water for 15 minutes to prevent them from burning, set aside.).
    Prepare the peanut coconut sauce: Combine all of the ingredients in a saucepan and cook over medium heat for 3 minutes, stirring occasionally. Remove from heat and set aside.
    Spray a grill rack with nonstick cooking spray and set the heat to high or use a grill pan. Thread 6 to 8 chicken cubes onto each skewer. When the grill is ready, cook the chicken for 8-10 minutes, turning the skewers over halfway through. Remove the skewers from the grill and allow the chicken to rest for a few minutes before serving.
    Serve the peanut coconut sauce alongside the chicken skewers.

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