📝 About This Recipe
Transport your little explorers to the vibrant streets of Southeast Asia with these tender, golden-hued chicken skewers. Marinated in a gentle blend of coconut milk and mild spices, this version is specifically crafted to be kid-friendly while remaining authentic in spirit. The real magic happens with the velvety 'liquid gold' dipping sauce, making this the ultimate interactive finger food for even the pickiest eaters.
🥗 Ingredients
The Chicken & Marinade
- 1.5 pounds Chicken breast or thighs (cut into long 1-inch wide strips)
- 1/2 cup Full-fat coconut milk (shaken well before measuring)
- 1 teaspoon Turmeric powder (for that beautiful golden color)
- 1/2 teaspoon Mild curry powder (adds flavor without heat)
- 1 tablespoon Honey or brown sugar (to help with caramelization)
- 1 tablespoon Soy sauce (use tamari for gluten-free)
Kid-Friendly 'Liquid Gold' Sauce
- 1/2 cup Creamy peanut butter (smooth variety works best for kids)
- 1/4 cup Coconut milk (adjust for desired thickness)
- 1 tablespoon Lime juice (freshly squeezed)
- 1 teaspoon Maple syrup (to balance the lime)
- 2-3 tablespoons Warm water (to thin the sauce if needed)
For Assembly & Garnish
- 12-15 pieces Bamboo skewers (soaked in water for 30 minutes)
- 1/2 Cucumber (sliced into rounds or stars)
- 1 handful Fresh cilantro (optional garnish)
👨🍳 Instructions
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1
Begin by soaking your bamboo skewers in a tray of water for at least 30 minutes; this prevents them from burning on the grill or pan.
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2
Slice the chicken into thin, long strips about 1 inch wide. If using breast meat, slice against the grain for the most tender bite.
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3
In a large mixing bowl or a zip-top bag, whisk together the coconut milk, turmeric, curry powder, honey, and soy sauce until smooth.
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4
Add the chicken strips to the marinade, ensuring every piece is well-coated. Refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.
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5
While the chicken marinates, prepare the sauce. In a small saucepan over low heat, whisk the peanut butter, coconut milk, lime juice, and maple syrup.
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6
Slowly add warm water one tablespoon at a time to the sauce until it reaches a perfect 'dippable' consistency. Set aside to cool to room temperature.
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7
Thread the marinated chicken onto the soaked skewers in a 'zigzag' fashion, keeping the meat relatively flat to ensure even cooking.
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8
Lightly oil a grill pan or large non-stick skillet and heat over medium-high heat until a drop of water sizzles instantly.
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9
Place the skewers in the pan, being careful not to overcrowd. Work in batches if necessary.
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10
Cook the chicken for 3-5 minutes per side. You are looking for a beautiful golden-brown char and an internal temperature of 165°F (74°C).
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11
Remove the skewers from the heat and let them rest on a plate for 3 minutes to keep the juices locked inside.
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12
Arrange the skewers on a platter with the bowl of dipping sauce in the center. Surround with cucumber slices for a refreshing crunch.
💡 Chef's Tips
Always soak bamboo skewers to prevent splinters and burning during the cooking process. If your kids are sensitive to texture, strain the dipping sauce through a fine-mesh sieve for a super-silky finish. For a nut-free version, swap the peanut butter for SunButter (sunflower seed butter) using the same measurements. To save time, you can marinate the chicken the night before; the coconut milk acts as a gentle tenderizer. Use a vegetable cutter to turn the cucumber slices into stars or hearts to make the platter even more inviting for kids.
🍽️ Serving Suggestions
Serve alongside a mound of fluffy jasmine rice or coconut rice to soak up extra sauce. Pair with a side of steamed broccoli or 'trees' as kids like to call them. Offer a small bowl of crushed peanuts or sesame seeds on the side for kids who like to 'crunchify' their dip. A chilled glass of mango nectar or a coconut water splash makes for a tropical-themed drink pairing. Add a few wedges of lime for those kids who enjoy a bit of extra 'zing' on their chicken.