Thai Marinated Grilled Chicken Skewers

Alice Currah
My kids cannot resist these tender, juicy Asian-inspired chicken skewers. The combination of ginger, cardamom, and curry, sweetened by brown sugar, is sweet, savory, and bold! Serve them with a side of peanut coconut sauce and your taste buds will thank you.

Special equipment: 24 wooden skewers

Ingredients
  • 3 pounds skinless, boneless chicken breasts, cut into 1-inch cubes

Marinade:

  • 1/4 cup soy sauce
  • 3 tablespoons firmly packed dark brown sugar
  • 2 tablespoons fresh lime juice
  • 2 tablespoons oil
  • 1 tablespoon curry powder
  • 2 garlic cloves, minced
  • 1 teaspoon finely minced fresh ginger
  • 1/2 teaspoon ground cardamom
  • Peanut Coconut Sauce, for serving
Instructions

1. Soak the skewers in ice-cold water for 15 minutes to prevent them from burning; then set them aside.

2. Place the chicken in a medium bowl. Whisk all the marinade ingredients together in a separate bowl. Pour the marinade over the chicken and massage the meat with your hands for 1 minute to coat the cubes well. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour or as long as overnight.

3. Spray a grill rack with nonstick cooking spray and set the heat to high or use a grill pan. Thread 6 to 8 chicken cubes onto each skewer. When the grill is ready, cook the chicken for 8 to 10 minutes, turning the skewers over half-way through. Remove the skewers from the grill and allow the chicken to rest for a few minutes before serving.

4. Serve the Peanut Coconut Sauce alongside.

Variations: Cubes of top sirloin beef or pork loin can be substituted for the chicken.

From Savory Sweet Life: 100 Delicious Recipes for Every Family Occasion by Alice Currah (William Morrow, 2012). Copyright © 2012 by Alice Currah. Photographs by Alice Currah. All rights reserved. Reprinted by permission of William Morrow. 

Prep time: 
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Yield: 
4 to 6 servings
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