Great recipe. Hi Merv, I just updated the recipe with the nutritional info. But this was just a subtle hint of it to boost the flavor and she loved it! I had to lie about how much was left to get ONE piece to eat. Wrong one yes? Thank you for your recipes and blog, I look forward to it every week. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. Hope everyone enjoys! I cannot figure out what I did wrong! These are quite good! Hi Judy, Yes, I think almond butter would work. I haven’t frozen this before, but I think it should work. [Photograph: Shao Z.]. Yes Ann, you could broil this in the oven. Add 1/4 cup very hot water as you blend the mixture. Grilled chicken really doesn’t need much more than olive oil, salt and pepper to reach perfection. However when I do this recipe again (and I will) I will use curry powder . The beautiful color and spicy flavor of the chicken makes this dish special. Your fantastic! I thought it was perfect as is. The sauce is delicious and reminds me of the peanut sauce I ate as a kid with my grandparents. I have bought the “fake soy sauce” and also had an allergic reaction to that as well. Perfection! The chicken and sauce was a great combination. What can I use to replace the soy in this recipe, it looks so good. Thanks Jenn for great recipes that always turn out wonderfully. Salt in the marinade seasons the chicken and helps it retain juices as it cooks. Thank you so much for breaking down technique, pointing out the better ingredients to use, and giving me such inspiration. I made this for the first time and it was delicious! Have you cooked this recipe? Not sure if the sauce is better hot or room temp? It is full of flavour and not complicated to make. So I ended up cooking the chicken on the stove top in a frying pan. a new favorite! The sauce can go on everything, and it has a ton of flavor. Good.” You know the meal is good when there isn’t too much convo at the table. Pull-apart tender meat and ultra-crisp skin: It's not the most gorgeous roast in the world, but you'd be hard pressed to find one more flavorful. What a great dish! However, I think I might have made a mistake of some sort when making the sauce as it was rather runny and lacked the punch of flavor that these recipes normally deliver. Got your recipe via the Huffpost article… you got a new fan! Thread 3 pieces of chicken on each skewer. Glad you liked it! I have a very picky 10 year old who loves the chicken “skewers” at our fav Thai restaurant. I followed the recipe exactly and cooked for a party of 20. Cover and let marinate for at least 4 hours or overnight. Hi Wendy, Sure…you may want to flash them under the broiler to get a little color. Served with jasmine rice and roasted broccoli. I would cook it for the same amount of time that the recipe indicates– about 5 minutes per side. Jim, this would be nice with basmati rice and a minted cucumber salad. Thank you so much for all of the the amazing recipes! Enjoy! This sounds SO good, but the lone grocery store in my city carries only green curry paste–no red. Thank you!! I love this recipe. Serve the skewers with dishes of the peanut sauce and a good-quality barbecue sauce for dipping. We are both careful about what we eat, following close to a ketogenic diet so I reduced the brown sugar by half in the marinade and eliminated it from the sauce. I did change it a bit….I stir fried the chicken and served the sauce and chicken over rice noodles….I’m a rebel . How could this be done? I used bamboo skewers and soaked them for a few hours , clean up was quick and easy too! Another hit! I don’t do skewers and be don’t do grill. Add chicken to the marinade and refrigerate for 4 hours to 2 days (I usually marinade overnight). So glad you’re enjoying the recipes. Nope, it’s just another KILLER recipe from Jenn. Sorry you had a problem with them! My 13 yr old says it’s one of her new favorites! Your white chicken chili has been in heavy rotation since the fall and I’m excited to try this one! 2 1/2 lbs Chicken breasts, boneless skinless. this link is to an external site that may or may not meet accessibility guidelines. Hope you enjoy the recipe! From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. Serve skewers with your favorite barbecue sauce if you wish, toss a fresh green salad, and you’ve got dinner. Place the chicken in the mixture, and stir to coat. Cut chicken into cubes (about 1 1/2 inches). The chicken is so moist and flavorful – SUPER YUM!! Never used it before so I was just a bit unsure of amount. So easy, great flavor….served this with mango chutney and jasmine rice. This sounds amazing. Great recipe. There was waaaay to much brown sugar in this. Remove the chicken from the marinade and thread onto the wooden skewers. Skewered meat with peppers, onions, and … My sister in law always doubles the sauce, because her kids love it so much! Thanks. This is the first recipe from this site that we did not love. Jenn, I love your recipes, and everything I’ve tried in your cookbook has been great. . If ‘teri' means ‘shine,' and ‘yaki' refers to grilling, then these chicken skewers are the poster children for teriyaki. This looks amazing!!! I followed your recipe exactly, and it was way too salty. Since you’re using thighs, I don’t think you need to modify the initial cooking since you won’t have to worry about it drying out. I’d broil the chicken, turning once – cook time will be about the same. I served it with rice and sautéed zucchini. Very good recipe. I used chicken legs because that’s what I had at that time. (It did make a lot more than we needed; we used the surplus half a couple of days later with some baked tofu and that was very good also.). LOVED the peanut sauce! All rights reserved. Super easy, had all the ingredients on hand, and soooo tasty. Even my two year old loved it. My son has a peanut allergy. I did make very minor changes – used 1/4 cup sugar and juice from 1 lime and thought it was still just a tad too sweet for me but all in all excellent & I can’t wait to try with the chicken. My husband doesn’t really care for chicken breast as he thinks it always taste dry but this one came out tender off the grill. (You could also bake it but it wouldn’t be as good.). My PB is fresh ground at the market so no added sugar there. 2 pounds boneless, skinless chicken breasts, cut into 2-inch chunks. Hi Bob, You absolutely got the right thing – it should be unsweetened. So delicious!!! Will it freeze well? How would this taste served cold? I’ve always wanted a recipe for a good peanut sauce and this sounds delicious. Love your recipes!!! Flip the skewers and cook until the second side is browned and the thickest piece of chicken registers 160°F on an instant-read thermometer, about 5 minutes longer. but I can only rate the Grilled Thai Curry Chicken Skewers with Coconut-Peanut Sauce a 3. I have made this with the accompanying Thai salad and loved it. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. We adored the peanut sauce, and I had so much leftover… how long is it good in the fridge??? To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, rub the paper towels over the grates until smooth and shiny. I used thigh instead of breast and cookied on the BBQ and my husband said they were the best chicken skewers he hasever tasted! Don’t have skewers. Served it with lo mein and sautéed broccoli. A must try! Grill the chicken about 5 minutes per side, or until cooked through. Thank you for another recipe to add to our list of favorites! ‘Twas a splendid dinner with some steamed squash and zucchini on the side.