Thai marinated chicken skewers

per serving

Serves 4

These chicken skewers are full of the flavours of the east with spices, coconut and lime to bring them alive.  The peanut coconut sauce for dipping is the perfect accompaniment too.


30 mins + marinating time



Tags: bbq, dinner, summer, alfresco

Nutritional Information

394 k/cals per serving


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


  1. 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.
  2. Thread 6 to 8 chicken cubes onto each skewer then spray with Frylight.
  3. 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.
  4. 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.
  5. Serve the skewers with the Peanut Coconut Sauce alongside.