Thai · Dinner
Grilled Chicken Skewers with Peanut Sauce
Grilled chicken thigh strips marinated in fish sauce, garlic, cilantro and turmeric, threaded on skewers and charred over high heat until edges blacken. Served with a coconut-peanut dipping sauce, cucumber relish and jasmine rice.
$5
20 minsPrep
12 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
521Calories
46.3gProtein
25.8gFat
28.4gCarbs
8.1gSugar
3.4gFiber
1180mgSodium
204mgChol
9.6gSat Fat
760mgPotassium
68mgCalcium
3.4mgIron
0.6mcgVitamin B12
9.5mgVitamin C
gluten-free
protein-rich
spice-route
all-time-classics
gluten-free
Instructions
1
Prep
Combine chicken thigh strips, fish sauce, garlic, turmeric, cilantro stems and brown sugar in a bowl until evenly coated.
2
Marinate
Cover and refrigerate for 60 minutes.
3
Thread
Weave marinated chicken strips onto metal or soaked wooden skewers, folding each strip flat.
4
Grill
Brush skewers with oil and grill over high heat for 10–12 minutes, turning every 2–3 minutes until edges char and no pink remains inside.
5
Sauce
Whisk peanut butter, coconut milk, tamarind paste, curry powder and chili flakes over medium-low heat for 3 minutes until glossy.
6
Toss
Coat cucumber slices with rice vinegar and lime juice.
7
Plate
Arrange grilled skewer over jasmine rice with cucumber relish, lime wedge and peanut sauce alongside for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless chicken thigh
- 2 tbsp2 tbsp fish sauce
- 4 cloves4 cloves garlic
- 1 tsp1 tsp ground turmeric
- 2 tbsp2 tbsp cilantro stems
- 2 tsp2 tsp brown sugar
- 2 tbsp2 tbsp coconut milk
- 4 tbsp60g peanut butter
- 4 tbsp60ml coconut milk, for the sauce
- 2 tsp2 tsp tamarind paste
- 1 tsp1 tsp curry powder
- 1/2 tsp1/2 tsp dried chili flakes
- 2 tsp2 tsp lime juice
- 11 cucumber
- 2 tsp2 tsp rice vinegar
- 1 cup150g cooked jasmine rice
- 22 lime wedge
- 2 tsp2 tsp vegetable oil
