Chicken Skewers with Peanut Sauce

This creamy coconut curry chicken skewer recipe transforms everyday chicken into a mouthwatering Southeast Asian-inspired feast. The marinade infuses the tender chicken with aromatic curry flavor while the homemade peanut sauce adds the perfect finishing touch for a restaurant-quality meal at home.

I first made these skewers for a backyard gathering when I wanted something different from standard BBQ fare. The aroma of curry and coconut milk wafting through the air had everyone asking for the recipe before they even tasted it!

Ingredients

• Chicken breast pieces: The lean protein absorbs the marinade beautifully while staying tender when cooked quickly
• Full fat canned coconut milk: Provides rich creaminess that helps tenderize the chicken. Avoid light versions which lack the necessary fat
• Lime juice: Adds brightness and helps break down proteins for better marinade penetration
• Curry paste: The foundation of flavor. Red or yellow work equally well depending on your heat preference
• Curry powder: Reinforces the complex spice profile with additional depth
• Ginger paste: Adds zingy warmth essential to authentic curry flavor
• Garlic powder: Provides mellow savory notes throughout the marinade
• Cayenne pepper: Optional but recommended for a pleasant heat that balances the richness
• Kosher salt: Enhances all other flavors and helps tenderize the chicken
• Fresh cracked pepper: Adds subtle spice notes and texture
• Peanut sauce: The creamy complement that brings everything together
• Garnishes: Fresh cilantro, green onions and chopped peanuts add crucial texture contrast and visual appeal

Step-by-Step Instructions

Create the marinade:

Whisk together coconut milk, lime juice, curry paste, curry powder, ginger paste, garlic powder, cayenne pepper, salt and pepper in a shallow bowl until smooth and well combined. The marinade should have a creamy consistency with a vibrant golden hue. Take a moment to taste and adjust seasonings if needed.

Marinate the chicken:

Add diced chicken breast to the marinade bowl and gently toss until each piece is completely coated. Cover the bowl with plastic wrap and refrigerate for one hour. This allows the acid from the lime juice to tenderize the meat while the spices infuse every bite with flavor.

Prepare for grilling:

While the chicken marinates, soak wooden skewers in water for at least 30 minutes to prevent burning. If using a griddle pan, lightly oil the surface. For outdoor grilling, preheat to medium heat approximately 375°F. Thread marinated chicken pieces onto skewers, leaving small spaces between each piece to ensure even cooking.

Cook the skewers:

Place skewers on the heated grill or griddle pan with space between them to avoid overcrowding. Cook for 3 to 5 minutes on each side, turning only once to develop a beautiful caramelized crust. The chicken is done when it reaches an internal temperature of 165°F and has distinctive grill marks. Work in batches if necessary to maintain proper cooking temperature.

Serve:

Transfer the hot skewers to a serving platter. Drizzle generously with peanut sauce or serve the sauce alongside for dipping. Sprinkle with chopped peanuts, fresh cilantro, and green onions just before serving to maintain their vibrant colors and textures.

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The curry paste is truly the heart of this recipe. I discovered the dramatic difference quality paste makes after comparing a grocery store version with one from my local Asian market. The complex flavor profile of a good curry paste transforms this from a simple chicken dish into something truly memorable.

Perfect Peanut Sauce

The accompanying peanut sauce deserves special attention. Combine smooth peanut butter with coconut milk, soy sauce, brown sugar, lime juice, and a touch of garlic. Heat gently until smooth, adjusting thickness with water if needed. This versatile sauce keeps well in the refrigerator for up to a week and pairs wonderfully with vegetables, noodles, or as a salad dressing.

Make Ahead Options

These skewers work beautifully for meal prep. Marinate the chicken up to 24 hours before cooking. Alternatively, cook the skewers completely, refrigerate, and reheat gently in a 300°F oven until warmed through. The peanut sauce can be made up to five days ahead and stored separately. This flexibility makes the recipe perfect for busy weeknights or entertaining.

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Serving Suggestions

While these skewers stand alone as an appetizer, they truly shine as part of a complete meal. Serve over fluffy jasmine rice to soak up the delicious sauce, or create a Thai inspired grain bowl with quinoa, shredded vegetables and additional peanut sauce. For a lighter option, remove the chicken from skewers and wrap in butter lettuce leaves with cucumber, carrot ribbons and herbs for fresh summer rolls.

Cultural Context

This recipe draws inspiration from Thai and Malaysian cuisines, where coconut milk, curry, and peanut sauces feature prominently. Traditional satay skewers typically include lemongrass and fish sauce, which I've simplified here using more accessible ingredients. While not strictly authentic, these skewers capture the essence of Southeast Asian flavors in a approachable format perfect for home cooks.

Frequently Asked Questions

→ Can I make these chicken skewers ahead of time?

Yes! You can marinate the chicken up to 24 hours in advance. For best results, thread onto skewers just before grilling. You can also prepare the peanut sauce up to 3 days ahead and store in the refrigerator. Reheat gently before serving.

→ What can I serve with coconut curry chicken skewers?

These skewers pair wonderfully with jasmine rice, coconut rice, or rice noodles. For a complete meal, add a side of steamed vegetables like broccoli, snap peas, or bok choy. A simple cucumber salad also makes a refreshing accompaniment.

→ Can I use chicken thighs instead of breast meat?

Absolutely! Boneless, skinless chicken thighs make an excellent substitute and often yield even juicier results. Cut them into similar-sized pieces and follow the same cooking instructions, though they may need an extra minute of cooking time.

→ How do I prevent wooden skewers from burning?

Soak wooden skewers in water for at least 30 minutes before threading the chicken. This helps prevent them from burning during grilling. Alternatively, you can use metal skewers which don't require soaking and can be reused.

→ What type of curry paste works best for this marinade?

Red curry paste is traditional and provides the best flavor profile, but yellow or green curry paste will also work well. Each offers a slightly different flavor emphasis. For a milder dish, use yellow curry paste; for more heat, opt for green.

→ Can I make this dish without a grill?

Yes! You can cook these skewers on a stovetop grill pan, under a broiler, or even in a 425°F oven for about 15-20 minutes (turning halfway through cooking). Just ensure the chicken reaches an internal temperature of 165°F.