📝 About This Recipe
Transport your senses to the bustling night markets of Indonesia and Thailand with these succulent, charred chicken skewers. Marinated in a fragrant blend of lemongrass, turmeric, and coconut milk, the meat becomes incredibly tender and infused with a golden hue. Served alongside a rich, spicy-sweet peanut dipping sauce, this dish is the ultimate balance of smoky, creamy, and zesty flavors.
🥗 Ingredients
The Marinade
- 1.5 lbs Chicken Thighs (boneless, skinless, cut into 1-inch strips)
- 1/2 cup Coconut Milk (full-fat for richness)
- 2 stalks Lemongrass (white parts only, finely minced)
- 1 teaspoon Turmeric Powder (for vibrant color)
- 1 tablespoon Coriander Powder
- 2 tablespoons Brown Sugar (packed)
- 1 tablespoon Fish Sauce (adds savory depth)
The Signature Peanut Sauce
- 1/2 cup Creamy Peanut Butter (natural or commercial)
- 1-2 tablespoons Red Curry Paste (adjust based on heat preference)
- 3/4 cup Coconut Milk
- 1 tablespoon Lime Juice (freshly squeezed)
- 1 tablespoon Soy Sauce
For Garnish and Serving
- 1/4 cup Fresh Cilantro (roughly chopped)
- 2 tablespoons Roasted Peanuts (crushed)
- 1 piece Cucumber (sliced into rounds)
- 15-20 pieces Bamboo Skewers (soaked in water for 30 minutes)
👨🍳 Instructions
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1
Begin by preparing the marinade: in a large mixing bowl, whisk together the coconut milk, minced lemongrass, turmeric, coriander, brown sugar, and fish sauce until the sugar is dissolved.
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2
Add the sliced chicken thigh strips to the marinade. Massage the liquid into the meat to ensure every piece is well-coated. Cover and refrigerate for at least 2 hours, or ideally overnight for maximum flavor penetration.
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3
While the chicken marinates, soak your bamboo skewers in a tray of water. This prevents them from burning and snapping on the grill.
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4
To make the peanut sauce, place a small saucepan over medium heat. Add the red curry paste and a splash of coconut milk, whisking until fragrant and the oil begins to separate slightly.
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5
Whisk in the remaining coconut milk, peanut butter, and soy sauce. Simmer gently for 5 minutes until the sauce thickens to a velvety consistency.
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6
Remove the sauce from heat and stir in the fresh lime juice. Taste and adjust seasoning with more soy sauce or sugar if needed. Set aside.
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7
Thread the marinated chicken onto the soaked skewers, weaving the strips back and forth in a 'S' shape. Do not overcrowd the skewers; leave a little space between pieces for even cooking.
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8
Preheat your grill or a cast-iron grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
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9
Place the skewers on the grill. Cook for 3-4 minutes per side. You are looking for beautiful charred grill marks and an internal temperature of 165°F (74°C).
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10
During the last minute of grilling, lightly brush a tiny bit of the remaining marinade (only if it has been boiled first) or a touch of coconut milk over the meat for extra glisten.
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11
Remove the skewers from the heat and let them rest for 2-3 minutes to allow the juices to redistribute.
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12
Transfer to a serving platter, garnish with crushed peanuts and cilantro, and serve warm with the peanut dipping sauce on the side.
💡 Chef's Tips
Soak bamboo skewers for at least 30 minutes to prevent them from catching fire on the grill. Always use chicken thighs instead of breasts; the higher fat content keeps the meat juicy under high heat. If your peanut sauce gets too thick as it cools, simply whisk in a tablespoon of warm water or coconut milk to thin it out. For an authentic touch, use a pestle and mortar to grind the fresh lemongrass and aromatics into a fine paste before adding to the marinade. Don't skip the turmeric, but be careful—it stains fingers and countertops easily!
🍽️ Serving Suggestions
Serve with a side of jasmine rice or compressed rice cakes (Lontong) to soak up the extra sauce. A refreshing cucumber and shallot salad with a light rice vinegar dressing cuts through the richness of the peanuts. Pair with a crisp, cold Lager or a slightly sweet Riesling to balance the spice. Include extra lime wedges on the platter for guests who prefer a brighter, more acidic finish. Serve as part of a larger Southeast Asian feast alongside green papaya salad.