Description
Make flavorful Thai chicken skewers using a lemongrass and turmeric marinade, served with a rich, homemade peanut dipping sauce.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 1 stalk lemongrass, tough outer layers removed, finely minced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon ground turmeric
- 1 teaspoon brown sugar
- 1/4 cup coconut milk
- 1 tablespoon lime juice
- 12 wooden skewers, soaked in water for 30 minutes
- For the Peanut Sauce: 1/2 cup creamy peanut butter
- 1/4 cup hot water
- 2 tablespoons coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 teaspoon grated fresh ginger
- 1 teaspoon chili garlic sauce (or to taste)
- 1 teaspoon brown sugar
Instructions
- In a medium bowl, combine the minced lemongrass, garlic, grated ginger, fish sauce, soy sauce, turmeric, brown sugar, coconut milk, and lime juice. Mix well to create the marinade.
- Add the cubed chicken to the marinade. Toss to coat completely. Cover the bowl and refrigerate for at least 2 hours, or up to 6 hours.
- While the chicken marinates, prepare the peanut sauce. In a small bowl, whisk together the peanut butter, hot water, coconut milk, soy sauce, lime juice, ginger, chili garlic sauce, and brown sugar until smooth. Add more hot water, one teaspoon at a time, if you need a thinner consistency. Set aside.
- Thread the marinated chicken pieces onto the soaked wooden skewers, leaving a small space between each piece. Discard any remaining marinade.
- Preheat your grill to medium-high heat (about 400 degrees F). Lightly oil the grates.
- Place the skewers on the hot grill. Cook for 4 to 6 minutes per side, turning occasionally, until the chicken is cooked through and has nice grill marks. Do not overcook to keep the chicken moist.
- Remove the skewers from the grill. Serve immediately with the peanut sauce for dipping.
Notes
- Serve these skewers with steamed jasmine rice and a simple cucumber salad for a complete meal.
- If you do not have fresh lemongrass, you can substitute with 1 teaspoon of dried lemongrass powder, though the flavor will be less intense.
- For extra flavor, brush the skewers lightly with coconut oil during the last minute of grilling.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Dinner
- Method: Grilling
- Cuisine: Thai
Nutrition
- Serving Size: 2 skewers
- Calories: 450
- Sugar: 12
- Sodium: 650
- Fat: 25
- Saturated Fat: 7
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 4
- Protein: 40
- Cholesterol: 110