Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 1 hour 32 minutes
Servings: 6
Calories: 379 kcal
Ingredients
- 1/3 cup coconut milk (well stirred)
- 2 Tbsp soy sauce
- 2 Tbsp fresh lime juice
- 1 Tbsp fish sauce
- 1 Tbsp packed brown sugar
- 1 Tbsp peeled and minced ginger
- 2 tsp minced garlic
- 1 tsp ground coriander
- 1 tsp ground cumin
- 3/4 tsp turmeric
- 2 lbs boneless, skinless chicken breasts, cut into 1 1/4-inch cubes
- Cilantro, for serving
- Peanut Sauce
- 1/2 cup creamy peanut butter
- 2 Tbsp packed brown sugar
- 2 Tbsp fresh lime juice
- 1 1/2 Tbsp soy sauce
- 1 tsp minced garlic
- 1/4 cup coconut milk
- 2 tsp sriracha
- 2 Tbsp hot water, then more as needed
Instructions
- In a mixing bowl whisk together coconut milk, soy sauce, lime juice, fish sauce, brown sugar, ginger, garlic, coriander, cumin and turmeric.
- Place chicken in a gallon size resealable bag, pour marinade mixture over chicken, seal bag while pressing out excess air.
- Transfer chicken to refrigerator and let marinate at least 1 hour and up to 6 hours.
- Preheat a grill over medium heat to about 375 degrees and clean grates.
- Remove chicken and thread onto skewers, adding about 6 or 7 pieces to each (you'll need approximately 11 - 12 skewers, see notes if using wooden skewers).
- Brush grill grates with oil then place skewers on grill and cook until chicken registers 165 in center, about 5 - 7 minutes per side.
- While chicken is cooking prepare peanut sauce, in a mixing bowl whisk together all peanut sauce ingredients while adding more water to thin if needed.
- Serve chicken warm garnished with cilantro and serve with peanut sauce for dipping.
- Recipe source: Cooking Classy
Recipe Notes
If using wooden skewers I like to let them soak in water overnight so they don't burn up and break apart. Be sure to soak them at least 1 hour if you didn't plan that far ahead.