Thai Marinated Grilled Chicken Skewers
- 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 (recipe follows), for serving
- 24 wooden skewers
Soak the skewers in ice-cold water for 15 minutes to prevent them from burning; then set them aside.
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.
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 halfway through. Remove the skewers from the grill and allow the chicken to rest for a few minutes before serving.
Serve the Peanut Coconut Sauce alongside.
Note: Chaokoh brand coconut milk works the best with this recipe because of its higher fat content, making for a thick and creamy sauce.
Yield: Makes almost 2 cups
Reprinted with permission from Savory Sweet Life by Alice Currah, William Morrow Cookbooks copyright (c) 2012