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Avena Recipes

Thai Coconut Chicken Skewers

Juicy grilled chicken thighs marinated in creamy coconut milk with Thai-inspired herbs and spices, served with a rich homemade peanut sauce.
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Prep Time 20 minutes
Cook Time 12 minutes
4 hours
Total Time 4 hours 32 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • Chicken Marinade
  • 2 pounds boneless skinless chicken thighs
  • 1 13.5-ounce can full-fat coconut milk
  • 4 tablespoons soy sauce
  • 3 tablespoons fish sauce
  • 3 tablespoons packed brown sugar
  • 1 tablespoon curry powder
  • 1 teaspoon turmeric
  • 5 garlic cloves minced
  • 1- inch piece fresh ginger grated
  • 1 stalk lemongrass finely minced
  • 2 tablespoons fresh lime juice
  • ½ teaspoon white pepper
  • Peanut Sauce
  • ½ cup creamy peanut butter
  • ¼ cup coconut milk
  • 1 tablespoon fresh lime juice
  • 1 tablespoon brown sugar
  • 1 teaspoon sriracha
  • 2 tablespoons soy sauce
  • Splash of warm water as needed
  • Garnish & Serving
  • Fresh cilantro
  • Lime wedges
  • Cucumber slices
  • Red onion wedges
  • Wooden skewers soaked for 30 minutes

Method
 

Whisk together all marinade ingredients in a large bowl.
    Add chicken and coat thoroughly. Cover and refrigerate for at least 4 hours or overnight.
      Soak wooden skewers for 30 minutes.
        Thread chicken onto skewers.
          Preheat grill to medium-high heat (about 400°F).
            Grill for 5–6 minutes per side until the chicken reaches an internal temperature of 165°F.
              Whisk together all peanut sauce ingredients until smooth, adding warm water as needed.
                Garnish grilled skewers with cilantro and serve with lime wedges, cucumber slices, and peanut sauce.

                  Notes

                  Chicken thighs produce the juiciest results, but chicken breasts may be substituted with a shorter cooking time. Marinating overnight provides the deepest flavor. Store leftover peanut sauce separately for the best texture.