If you're going to grill these chicken kebabs, be sure to soak the wooden skewers in water for at least 10 minutes before threading the chicken on. Cook each side for a few minutes or until the chicken is cooked through and a dark golden brown crust has formed on the outside. Lightly oil your grill grates and cook the marinated chicken kebabs over direct medium-high heat on the grill. These coconut curry chicken kebabs are perfect for a backyard summer grill out! They're a delicious departure from classic chicken kebabs and can be served alongside your favorite veggies and rice for a quick and easy dinner your family will love! You can use a gas grill or charcoal!. If you add veggies to the kebab as well, make sure there's a teeny bit of room between those as well. Gently thread it on so it has enough room to cook thoroughly on all sides. Don't smoosh too much chicken onto the skewers. I like to use clean kitchen shears to easily cut my chicken into uniform strips or chunks. Try to keep all your pieces of chicken about the same size so that they cook evenly. Cut the chicken into strips or 1-inch cubes. Garnish with fresh chopped peanuts, cilantro, and thinly sliced green onions. Serve with peanut sauce for dipping or drizzle with peanut sauce. Thread marinated chicken onto wooden skewers.Ĭook in batches, for about 3-5 minutes per side or until the chicken is cooked through and a dark golden brown crust has formed on the outside. Heat a large cast iron griddle pan or grill to medium or medium-high heat. Creamy Peanut Sauce - This curry chicken is the perfect mate for my homemade creamy peanut sauce! It's super easy to make and only takes 5 minutes to throw together.Ĭombine coconut milk, lime juice, curry paste, curry powder, ginger paste, garlic powder, cayenne, and a couple large pinches of Kosher salt and black pepper in a shallow bowl.Īdd chicken to the marinade and gently toss to coat until chicken is covered. Garlic Powder - Garlic powder works well because it blends easily into the marinade and saves prep time. However, you can grate fresh ginger into the marinade instead. Ginger Paste - I like to use ginger paste for this marinade because it saves some prep time. 
#Chicken skewers free#
If you don't have one or the other, feel free to just add a bit extra of whichever you do have. I love their flavors together and they each bring something special. Curry Paste + Curry Powder- I like to use both curry paste and curry powder for this recipe.Lime Juice - Fresh lime juice adds a nice tang, but it also helps tenderize the chicken.It will add the best flavor and it's thick, creamy texture will cling to the chicken as it marinates.
Full-Fat Canned Coconut Milk - I highly recommend using full-fat coconut milk.Chicken Breast - Boneless skinless chicken breasts are the best option for these skewers, but you could also use boneless skinless chicken thighs.19 Coconut Curry Chicken Skewers with Peanut Sauce Ingredients and Substitutions
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