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Servings: 4
Calories: 797kcal
Ingredients
For the chicken skewers:
- 8 chicken thighs boneless and skinless, diced in 1 ½ inch cubes
- 2 tablespoons fresh ginger grated
- 1 tablespoon garlic minced
- 1 lemongrass chopped
- 2 tablespoons red curry paste
- 1 lime squeezed
- 2 tablespoons sesame oil
- 1 teaspoon fish sauce
- Wooden skewers
- Fresh herbs to serve
- Chopped peanuts to serve
Spicy peanut chili sauce:
- ½ cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon Sriracha or red chili paste
- 1 lime juiced
- 1 tablespoon honey
- 2-4 tablespoons boiling hot water
Instructions
- Soak the wooden skewers in water for at least 30 minutes to prevent burning.Wooden skewers
- Combine ginger, garlic, lemongrass, curry paste, lime, sesame oil and fish sauce in a food processor and process until smooth - if the consistency is too thick, you can add a bit of water.2 tablespoons fresh ginger, 1 lemongrass, 2 tablespoons red curry paste, 2 tablespoons sesame oil, 1 teaspoon fish sauce, 1 lime, 1 tablespoon garlic
- Place the mixture in a bowl and combine with the chicken. Let it marinade for at least 15 minutes.8 chicken thighs
- Insert the chicken in the skewers, they should be quite tight, and heat a grill to medium-high.
- Grill the chicken skewers until they are golden brown on all sides. Reserve.
- Combine peanut butter, soy sauce, sriracha, lime and honey. Start mixing and add the boiling water as needed to make a creamy sauce.1 lime, ½ cup creamy peanut butter, 2 tablespoons soy sauce, 1 tablespoon Sriracha or red chili paste, 1 tablespoon honey, 2-4 tablespoons boiling hot water
- Serve the skewers in a tray with the sauce, fresh herbs and peanuts.Fresh herbs, Chopped peanuts
Notes
- Chicken: Chicken breasts can be a leaner option and work just as well. Just keep an eye on the cooking time, as breasts tend to cook faster and can dry out if overcooked.
- Marinating Time: For deeper flavor, let the chicken marinate overnight in the fridge. The longer it marinates, the more pronounced the flavors will be.
- Skewer Alternatives: If you don’t have wooden skewers, metal skewers work just as well and don’t require soaking.
- Adjust the Heat: Not everyone loves the same level of spiciness. Adjust the amount of Thai red curry paste and Sriracha to suit your taste or your guests.
- Peanut Sauce: If you like a tangier peanut sauce, add more lime juice. For a sweeter touch, increase the honey slightly.
- Grilling: If you’re using an indoor grill pan, ensure good ventilation as it can get a bit smoky.
- Allergy-Friendly Version: For a nut-free option, substitute the peanut butter in the sauce with tahini or sunflower seed butter.
- Make Ahead: You can prepare and marinate the chicken a day in advance. Just keep it in the fridge until you're ready to grill.
- What’s the best way to get the skewers to not stick to the grill? Make sure your grill is very hot and well-oiled before you add the skewers. This helps create a non-stick surface and gives the chicken a nice sear.
Storage and Reheating Instructions
- Cool: Allow the skewers to cool to room temperature before you pack them away.
- Refrigerate: Place the skewers in an airtight container and store them in the refrigerator. They'll stay good for up to three days.
- Reheating: When you're ready to eat, reheat the skewers in the oven, air fryer, or on the grill to get them nice and warm without drying out the chicken.
- Freezing: If you want to keep them longer, you can freeze the skewers for up to a month. Just make sure they're wrapped tightly in plastic wrap and placed in a sealable bag. Thaw in the fridge overnight before reheating.
Nutrition
Calories: 797kcal | Carbohydrates: 18g | Protein: 46g | Fat: 62g | Saturated Fat: 15g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 27g | Trans Fat: 0.2g | Cholesterol: 221mg | Sodium: 1021mg | Potassium: 742mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1380IU | Vitamin C: 14mg | Calcium: 64mg | Iron: 3mg
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