Go Back
Print

Thai Chicken Skewers

Prep Time 1 hour 15 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Servings 4 people

Ingredients

Chicken

  • 3 Chicken Breasts
  • ¼ cup Coconut Aminos
  • 1 cup Coconut Milk
  • 2 tbsp Honey
  • 3 Bird’s Eye Chili Peppers sliced into thin rings
  • 1 Lime Juice
  • 3 Garlic minced
  • ½ inch Ginger finely grated
  • Cilantro

Peanut Sauce

  • ⅓ cup Creamy Peanut Butter
  • 2 tbsp Tamari
  • 6 tbsp Water
  • 1 tbsp Honey
  • 1 ½ tsp Sesame Oil
  • ½ Lime Juice

Instructions

Marinade

  1. Mix together coconut aminos, coconut milk, honey, chili peppers, lime juice, garlic, and ginger.

Chicken

  1. Cut into approx. one inch cubes and thread onto skewers.

  2. Place skewers in a shallow dish. Pour marinade and let sit for an hour. If you don’t have a shallow dish like me and Chef K, use a ziploc bag to marinate your chicken. Be careful not to skewer the bag though!

  3. After an hour, grill the chicken for 7 minutes and then grill until no longer pink on the other side. Tip: If you feel like your chicken is grilling too quickly on the outside, pull your chicken off the grill and finish it off in the oven so that it doesn’t become black on the outside.

Peanut Sauce

  1. Combine all ingredients and whisk until well combined into a smooth sauce.

To Serve

  1. Plate skewers and drizzle with the peanut sauce. Sprinkle some chopped cilantro to garnish.