Thai Chicken Skewers

These Thai chicken skewers are marinated in coconut milk, curry, and spices and then grilled to perfection. It’s a quick and easy meal that’s packed full of flavor! Eating and grilling meat on a stick is just easy and fun! You have to try these other skewers recipes Asian Garlic Steak, Hawaiian Teriyaki Chicken, and…

Thai Chicken Skewers

These Thai chicken skewers are marinated in coconut milk, curry, and spices and then grilled to perfection. It’s a quick and easy meal that’s packed full of flavor!

Eating and grilling meat on a stick is just easy and fun! You have to try these other skewers recipes Asian Garlic Steak, Hawaiian Teriyaki Chicken, and Cajun Shrimp and Sausage.

Thai Chicken skewers on a plate garnished with cilantro and peanuts.

Thai Chicken Skewers

I love Thai food, so I decided to recreate some of my favorite restaurant flavors at home with these grilled chicken skewers. Chunks of chicken breasts are marinated in coconut milk, curry paste, ginger, and lime, then threaded onto skewers and grilled. The marinade takes just 5 minutes to put together, and the chicken should sit in the marinade for at least one hour, or up to 8 hours if you like to plan ahead!

You can find all the ingredients you need for the marinade in any major grocery store. The red curry paste comes in small jars and is typically found in the ethnic foods aisle. If it’s not grilling weather, you can either broil the chicken skewers or use a grill pan on your stovetop. After the chicken comes off the grill, it gets sprinkled with cilantro and chopped peanuts. These are so good, you are going to love them!

Ingredients for Thai Chicken

I serve these Thai chicken skewers with a quick and easy peanut sauce. If you’re in a hurry, you can use a store-bought peanut sauce, but the homemade sauce tastes so much better and takes just minutes to put together.

  • Boneless skinless chicken breast: Cut the chicken into 1 inch pieces
  • Coconut milk: You can find this int he Asian aisle by the soy sauce. It is often found in a can.
  • Brown sugar: Adds a bit of sweetness to the spice.
  • Red curry paste: Add more or less depending on how spicy you want it.
  • Knob of ginger: Peel and cut into 3 slices.
  • Zest of one lime: Wash and use a zester or the smallest holes of a cheese grater.
  • Salt and Pepper: Add to taste.
  • Chopped cilantro and peanuts: These are a garnish that you are going to want to make sure you use.

For the Peanut Sauce

  • Creamy peanut butter: You can use natural peanut butter but the consistency will vary.
  • Soy sauce: Use low-sodium soy sauce if you desire.
  • Brown sugar: Adds a bit of sweet to the tang.
  • Lime juice: Use the juice of the lime you zested for the chicken.
  • Sesame oil: This is a finishing oil that adds incredible flavor.
  • Minced garlic: Use fresh for the best flavor but jarred will work when you are in a hurry.
  • Warm water: Add more or less to thin or thicken the sauce.

How to Make Thai Chicken Skewers

The next time you’re craving Thai food, skip the take-out and make these chicken skewers at home instead, you’ll be glad you did!

  1. Make the Marinade: Place the coconut milk, brown sugar, curry pasta, ginger, lime zest, salt and pepper in a resealable freezer bag. Seal and shake to combine.
  2. Marinate Chicken: Place the chicken in the bag. Marinate in the refrigerator for at least one hour or up to 8 hours.
  3. Skewer: Remove the chicken from the marinade and thread onto skewers.
  4. Grill: Preheat the grill or a grill pan to medium heat. Place the chicken skewers on the grill and cook for 4-5 minutes on each side or until cooked through.
  5. Garnish: Sprinkle the cilantro and peanuts on top of the chicken and serve with peanut sauce.
  6. Make the sauce: Combine the peanut butter, soy sauce, brown sugar, lime juice, sesame oil, garlic and warm water in a bowl. Whisk until smooth and serve alongside the chicken.
Upclose picture of thai chicken.

Thai Chicken Skewer Tips

I typically serve my chicken skewers with steamed rice and a green veggie to round out the meal; all of my kids happily devour this dinner which never happens!

  • Chicken: You can use boneless skinless chicken thighs as well as the breasts. Be sure to keep the cuts even and bite sized for fast even cooking. The chicken can be swapped out for pork, beef or shrimp. Cooking times will vary.
  • Marinate: The longer you can marinate the chicken the better the flavor it will have, so plan ahead and make sure you have ample time.
  • Skewers: Soak the skewers for at least an hour and up to overnight. No need to dry them before skewering the meat on.
  • How You Know it’s Done: The internal temperature of chicken should reach 165 degress when done.

Baking, Serving and Thai Chicken Skewers

You are going to want to keep ingredients for this handy so you can make it often.

  • Bake: If you want a hands off way to cook these chicken skewers try the oven. Bake on a baking sheet that has been lined with foil and sprayed. Make sure there is plenty of room between skewers so they do not steam. Bake at 350 for 15-20 minutes or till internal temperature is 165. For a charred finish broil for 1 minute on each side.
  • Serve: Thai Chicken Skewers go perfectly with rice or noodles. They can also be used to top salads, pizzas, vegetable stir fry, or make Thai tacos. Any way you make them they are going to be delicious!

How to Store Chicken Skewers

Leftover Thai Chicken can be stored in the fridge for up to 4 days or in the freezer for up to 3 months. Make sure they are placed in an airtight container or freezer-safe bag. Reheat in the microwave and then finish crisping in the oven or on the stove top. Extra peanut sauce can be kept in the fridge for up to 4 days and can also be frozen for 3 months.

Dipping the chicken in homemade peanut sauce.

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Thai Chicken Skewers

These Thai chicken skewers are marinated in coconut milk, curry and spices and then grilled to perfection. It’s a quick and easy meal that’s packed full of flavor!
Course Appetizer
Cuisine Asian American, Thai
Keyword chicken skewers, thai chicken skewers
Prep Time 1 hour 10 minutes
Cook Time 5 minutes
Total Time 1 hour 15 minutes
Servings 4 people
Calories 657kcal
Author Alyssa Rivers

Ingredients

For the chicken skewers:

  • 1 1/4 pounds boneless skinless chicken breast cut into 1 inch pieces
  • 1 can coconut milk
  • 1 1/2 tablespoons brown sugar
  • 1 teaspoon red curry paste or more if you prefer it spicy
  • 1 inch knob of ginger peeled and cut into 3 slices
  • the zest of one lime
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons chopped cilantro
  • 2 tablespoons chopped peanuts

For the peanut sauce:

  • 1/2 cup creamy peanut butter
  • 2 tablespoons soy sauce
  • 1 1/2 tablespoons brown sugar
  • 2 tablespoons lime juice
  • 1 tablespoon sesame oil
  • 1/2 teaspoon minced garlic
  • 1/4 cup warm water

Instructions

  • Place the coconut milk, brown sugar, curry pasta, ginger, lime zest, salt and pepper in a resealable freezer bag. Seal and shake to combine.
  • Place the chicken in the bag. Marinate in the refrigerator for at least one hour or up to 8 hours.
  • Remove the chicken from the marinade and thread onto skewers.
  • Preheat the grill or a grill pan to medium heat. Place the chicken skewers on the grill and cook for 4-5 minutes on each side or until cooked through.
  • Sprinkle the cilantro and peanuts on top of the chicken and serve with peanut sauce.

For the peanut sauce

  • Combine the peanut butter, soy sauce, brown sugar, lime juice, sesame oil, garlic and warm water in a bowl. Whisk until smooth and serve alongside the chicken.

Notes

Updated on August 2, 2021
Originally Posted on May 24, 2017

Nutrition

Calories: 657kcal | Carbohydrates: 22g | Protein: 42g | Fat: 47g | Saturated Fat: 26g | Cholesterol: 91mg | Sodium: 1414mg | Potassium: 1016mg | Fiber: 4g | Sugar: 15g | Vitamin A: 240IU | Vitamin C: 6.8mg | Calcium: 44mg | Iron: 3mg

Source : The Recipe Critic More   

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Café de Paris butter – sauce for steak

Café de Paris butter is a flavoured butter for steak that’s infused with an tantalising mix of herbs, spices and savoury condiments. Top sizzling-hot steaks with slices of this classic French compound butter and watch as it melts into an incredible butter sauce that oozes over the meat! Café de Paris butter – sauce for... Get the Recipe The post Café de Paris butter – sauce for steak appeared first on RecipeTin Eats.

Café de Paris butter – sauce for steak

Café de Paris butter is a flavoured butter for steak that’s infused with an tantalising mix of herbs, spices and savoury condiments. Top sizzling-hot steaks with slices of this classic French compound butter and watch as it melts into an incredible butter sauce that oozes over the meat!

Café de Paris butter – sauce for steak

Despite its name, Café de Paris butter was actually born in Switzerland, at Restaurant Café de Paris in Geneva back in 1941. It is traditionally an emulsified butter sauce that’s poured over steak, and the original secret recipe is still served today at restaurants such the L’Entrecote group’s steakhouses in France, Switzerland and elsewhere.

These days you’ll find versions of Café de Paris sauce more often served instead as convenient, flavoured butter rounds, like this recipe. Either way the fundamentals are a good balance of aromatic herbs, careful spicing and a savoury boost from a secret ingredient: anchovies!

A pat of this butter on a steak with a side of thinly cut fries, and you’ve instantly got a classic steak frites worthy of a swanky French bistro. Its use doesn’t end there either. The flavours also go brilliantly with seafood, poultry and steamed vegetables too!

Cafe de Paris butter for steak, sliced
Close up of fork picking up piece of steak with Cafe de Paris butter on steak

Ingredients in Café de Paris butter

Café de Paris butter is all about great balance! No single flavour should dominate, it should taste of a complex whole.

Ingredients in Cafe de Paris compound butter sauce for steak

How to make Café de Paris butter for steak

To make Café de Paris, it’s as simple as mixing, shaping into a log then refrigerating until firm so it can be sliced.

How to make Cafe de Paris
  1. Mix – Place all the Café de Paris ingredients in a bowl until combined. It might take a bit of effort because we’re mixing water-based ingredients (Worcestershire sauce, lemon) with fat (the butter). Mash / mix / smear as needed to make it happen!

  2. Place on cling wrap – Place the butter on a piece of cling wrap and roughly shape into a 20cm/8″ log.

  3. Roll up in the cling wrap.

  4. Twist ends to tighten the cling wrap around the log. The tighter the ends twist, the firmer and neater the log will become!

  5. Refrigerate – Secure ends as needed to hold the log shape. Usually, the cling wrap holds itself in place well enough to not worry about doing knots, or you can tuck the ends under the log so the weight of the log stops them unravelling. But if it is loosening, just tie the ends tightly.

    Refrigerate for 3 hours until firm.

  6. Slice and serve To use, remove from the fridge and slice while firm and cold. Let it come to room temperature (so it melts easily on hot steak).

    Cook steak to your liking, then place one or two slices of butter on the hot steak so it melts into a sauce. Prepare yourself for a lip smacking steak dinner!

Cafe de Paris butter on steak on a plate, ready to be eaten

The classic French way to serve steak with Cafe de Paris butter is steak frites – a bistro steak with shoestring fries and a simple green salad. Simplicity at its best.

Otherwise, while ordinarily I’d suggest classic steakhouse sides of buttered herb baby potatoes with some warm greens, today I’m going with bread.

Because there ain’t nothing like warm crusty bread to mop a plate clean of butter, right?!? – Nagi x

PS. The bread I linked above is the most popular bread recipe on my website, a famous No Knead Crusty Artisan Bread based on a New York Times recipe. But if you don’t have yeast – or don’t have time to wait for dough to rise – try this No Yeast Loaf instead. For a loaf made without yeast, it is outstandingly convincing!


Watch how to make it

Close up of Cafe de Paris melting on steak
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Café de Paris – Steak butter sauce

Recipe video above. Café de Paris is a butter for steak flavoured with a mix of herbs, spices and savoury condiments. Despite the name, it originates from Switzerland, popularised by a restaurant called "Café de Paris". Now a staple steak sauce around the world (including in Paris!), slices of this compound butter are placed on hot steaks so they melt to form a butter sauce. It's so simple, yet so incredibly good!
Makes enough for 4 to 6 steaks, depending on how much butter you want on your steaks. Keeps for 2 months in the fridge, also excellent over seafood, poultry and hot steamed veg!
Course Main, Sauce
Cuisine French
Keyword butter for steak, Cafe de Paris, compound butter, steak butter, steak sauce
Prep Time 10 minutes
Servings 4 – 6 steaks
Calories 196cal
Author Nagi

Ingredients

  • 100g / 7 tbsp unsalted butter , softened
  • 2 tbsp eschalot (small), very finely chopped (Note 1)
  • 1 garlic , finely minced
  • 3 anchovy fillets , finely chopped (Note 2)
  • 1 tsp lemon juice
  • 1 tsp Worcestershire sauce
  • 1 tsp Dijon mustard
  • 1 tsp curry powder (mild, Note 3)
  • 1/2 tsp paprika (plain or sweet, not smoked or spicy)
  • 1 tsp kosher / cooking salt
  • 2 tsp tarragon , finely chopped (Note 4)
  • 2 tsp parsley , finely chopped

Steak:

  • Steaks of choice (Note 5)
  • 1/2 tsp cooking/kosher salt per steak
  • 1/4 tsp black pepper per steak
  • 1 tbsp vegetable or canola oil

Instructions

Café de Paris butter:

  • Place ingredients in a bowl and mix to combine.
  • Place on cling wrap and roughly shape into a 20cm / 8″ log using spatulas or butter knives.
  • Roll up, then twist ends tightly. As you tighten the ends, the butter will shape into a neat, firm log.
  • Tie ends if needed to keep the shape. Refrigerate for 3 hours or until firm.
  • To use – Slice into 0.7cm (1/3") slices, then let them soften to room temperature (so they melt easier). Place on hot steak so it melts.

Cooking Steak:

  • Bring to room temp: Take the steak out of the fridge 30 minutes prior to cooking.
  • Dry: Pat steaks dry with paper towels.
  • Heat skillet: Heat oil in a heavy based skillet over high heat until it is very hot – you should see smoke!
  • Season: Sprinkle each side of the steak generously with salt and pepper, then immediately place in the skillet.
  • Cook steak to taste: For 2cm (3/4") thick steaks, cook the first side for 2 minutes, then turn and cook the other side for 2 minutes (medium rare 52°C/125°F, chart below for other doneness temps).
  • Rest: Transfer steaks to a warm plate, cover loosely with foil and rest for 5 to 10 minutes, then serve.

Notes

1. Eschalots – Also known as French onions, and are called “shallots” in the US. They look like baby onions, but have purple-skinned flesh, are finer and sweeter. Not to be confused with what some people in Australia call “shallots” ie the long green onions.
2. Anchovies – This is an essential ingredient for a really great, authentic Café de Paris. It adds depth of flavour and salt to the butter. It does not make the butter taste fishy, it just blends in as a background flavour. It makes this butter GREAT, don’t skip it!
3. Curry powder – Any curry powder is fine here because it’s a complimentary rather than dominant flavour. I use Keens or Clives of Indian, both sold at Woolworths, Coles and other large grocery stores in Australia.
4. Tarragon – A common soft herb used in French cooking with a mild aniseed flavour.
5. Steaks – Key to cooking steak well is getting a great deep golden crust. To achieve this, you must not crowd the pan. So unless you’re cooking small eye fillet steaks (aka tenderloin steak / filet mignon), don’t cook more than 2 steaks at a time.
Internal temperature cooked steak:
Medium rare is the default doneness restaurants will prepare a steak to (definitely my favourite!).
Internal temperature cooked steak medium rare
6. Nutrition – For butter only, per 25g portion.

Nutrition

Calories: 196cal | Carbohydrates: 3g | Protein: 1g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 618mg | Potassium: 100mg | Fiber: 1g | Sugar: 1g | Vitamin A: 803IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 1mg

Life of Dozer

He was banished outside until I could wash him because he rolled in duck poo while out on a walk. Hard to resist that forlorn face. He’s used to total freedom – coming and going as he pleases! (Confession – one pitiful wail and I ditched work to go outside to bathe him. #sucker)

The post Café de Paris butter – sauce for steak appeared first on RecipeTin Eats.

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