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In a medium bowl, combine the coconut milk, soy sauce, lime juice, brown sugar, minced garlic, grated ginger, curry powder, and red pepper flakes (if using) for the marinade. Add the chicken pieces and toss to coat evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to meld.

While the chicken is marinating, prepare the peanut sauce. In a small bowl, whisk together the creamy peanut butter, coconut milk, soy sauce, lime juice, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes (if using). If the sauce is too thick, gradually add water 1 tablespoon at a time until your desired dipping consistency is reached. Set aside.

If using wooden skewers, ensure they have been soaked in water for at least 30 minutes prior to grilling to prevent them from burning.

Preheat an outdoor grill or a grill pan to medium-high heat (approximately 375-400°F). Lightly oil the grill grates to prevent sticking.

Thread the marinated chicken pieces onto the soaked skewers, typically placing 3-4 pieces per skewer. Discard any remaining marinade.

Place the chicken skewers on the preheated grill. Cook for 3-4 minutes per side, turning occasionally, until the chicken is cooked through and has developed nice grill marks. The internal temperature of the chicken should reach 165°F.

Remove the skewers from the grill. Serve immediately with the prepared peanut sauce for dipping. Garnish with chopped fresh cilantro, chopped peanuts, and fresh lime wedges.


In a medium bowl, combine the coconut milk, soy sauce, lime juice, brown sugar, minced garlic, grated ginger, curry powder, and red pepper flakes (if using) for the marinade. Add the chicken pieces and toss to coat evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to meld.

While the chicken is marinating, prepare the peanut sauce. In a small bowl, whisk together the creamy peanut butter, coconut milk, soy sauce, lime juice, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and red pepper flakes (if using). If the sauce is too thick, gradually add water 1 tablespoon at a time until your desired dipping consistency is reached. Set aside.

If using wooden skewers, ensure they have been soaked in water for at least 30 minutes prior to grilling to prevent them from burning.

Preheat an outdoor grill or a grill pan to medium-high heat (approximately 375-400°F). Lightly oil the grill grates to prevent sticking.

Thread the marinated chicken pieces onto the soaked skewers, typically placing 3-4 pieces per skewer. Discard any remaining marinade.

Place the chicken skewers on the preheated grill. Cook for 3-4 minutes per side, turning occasionally, until the chicken is cooked through and has developed nice grill marks. The internal temperature of the chicken should reach 165°F.

Remove the skewers from the grill. Serve immediately with the prepared peanut sauce for dipping. Garnish with chopped fresh cilantro, chopped peanuts, and fresh lime wedges.
