Thai marinated chicken skewers
All the flavours of the orient are brought together in this delicious dish.
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- Prep Time
- 30 mins + marinating time
-
- Cook Time
- (3/5)
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- Serves
- 4
Ingredients
- Frylight Cooking Spray
- 6 boneless chicken breasts, cut into 1 inch cubes
- 6 wooden skewers (soaked in water)
- For the marinade:
- 2 tbsp soy sauce
- 3 tbsp dark brown sugar
- 2 tbsp fresh lime juice
- 2 tbsp olive oil
- 1 tbsp curry powder
- 2 garlic cloves, crushed
- 1 tsp fresh ginger, minced
- 1/2 tsp ground cardamom
- Peanut Coconut Sauce:
- 400ml tin coconut milk
- 2 tbsp peanut butter
- 2 tbsp dark brown sugar
- 1 tbsp soy sauce
- 1 1/2 tsp red curry paste
Directions
- Whisk all the marinade ingredients together in a large bowl. Add the chicken into the bowl and rub the marinade into the meat with your hands for 1 minute until fully coated. Cover the bowl with cling film and marinate in the refrigerator for at least 1 hour or as long as overnight.
- Thread 6 to 8 chicken cubes onto each skewer then spray with Frylight.
- Combine the coconut milk, peanut butter, brown sugar, soy sauce, and red curry paste in a saucepan and cook over medium heat for 3 minutes, stirring occasionally. Set aside.
- You can cook the chicken on a BBQ or under the grill. Spray the rack with Frylight before placing the chicken on. Cook for 8 to 10 minutes, turning the skewers over halfway through. Allow the chicken to rest for a few minutes before serving.
- Serve the skewers with the Peanut Coconut Sauce alongside.
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