Thai Coconut Chicken Skewers with Peanut Sauce Enjoy the vibrant flavors of Thailand with these juicy chicken skewers marinated in coconut milk and spices, served with a rich and creamy peanut sauce. Perfect for a quick dinner or a weekend barbecue. Ingredients Marinade 1.5 lb boneless skinless chicken thighs 15 ounce can coconut milk, divided 1 Tablespoon granulated sugar 2 teaspoons curry powder 2 teaspoons red curry paste 1 teaspoon salt Peanut Sauce ¾ cup creamy peanut butter ¾ cup water ¼ cup granulated sugar 2 Tablespoons red curry paste 2 Tablespoons apple cider vinegar 1 Tablespoon soy sauce 1 teaspoon salt Instructions Chicken Skewer Marinade In a medium-sized mixing bowl, whisk together 1/4 cup of coconut milk with the curry powder, red curry paste, granulated sugar, and salt. Set aside the remaining coconut milk for the peanut sauce. Cut the chicken thighs into pieces roughly 4 wide. Add the chicken pieces to the marinade and toss to coat. Allow to marinate for 20 minutes while you prepare the other components. If using wooden skewers, soak them in water to prevent burning. Peanut Sauce Preparation In a medium saucepan, combine the remaining coconut milk with the peanut butter, water, granulated sugar, red curry paste, apple cider vinegar, soy sauce, and salt. Heat over medium heat, stirring frequently for about 5 minutes until the sauce thickens and becomes smooth. Be cautious not to overheat; if the sauce separates, remove from heat and whisk until it returns to a smooth consistency. Cover the sauce and set aside while you cook the chicken skewers. Grilling the Skewers Preheat your grill or broiler to high. If using the broiler, line a rimmed baking sheet with aluminum foil and lightly spray with cooking spray. Thread the marinated chicken pieces onto the skewers, packing them tightly to maintain moisture. Aim for 5-7 pieces of chicken per skewer. Cook the skewers on the grill or under the broiler for about 5 minutes per side, or until the internal temperature reaches 165°F.
