Tender and juicy pieces of chicken are packed with savory Asian flavors in our Grilled Thai Chicken Skewers. Great as an appetizer or the star on the dinner plate, these are perfect for an autumn barbeque or a tailgating party. You'll fall in love with the flavorful marinade. It uses a base of creamy peanut butter and liquid aminos (a great alternative to soy sauce if you're unfamiliar).
Combining organic curry, garlic powder and cayenne pepper gives it that little kick without making it too spicy to handle. A bit of lemon (or lime) juice and sugar round out the marinade for a dish that is heavy on flavor, but light on calories. Warm up the grill and warm up your taste buds with this spicy recipe for Grilled Thai Chicken Skewers.
- 2 tablespoons creamy peanut butter
- 1/2 cup liquid aminos (or soy sauce)
- 1/4 cup fresh lemon juice
- 1 tablespoon sugar
- 2 tablespoons organic curry powder
- 1/2 tablespoon organic garlic powder
- 1 teaspoon organic cayenne pepper
- 6 boneless, skinless chicken breast halves, cubed
- In a mixing bowl, combine peanut butter, liquid aminos, lemon juice, date sugar, curry powder, garlic powder, and cayenne pepper.
- Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate at least 2 hours—overnight is best.
- If using wooden skewers, soak them in water for 20 to 30 minutes to prevent them from burning on the grill.
- Preheat the grill to high heat. Place the chicken breasts on skewers, then grill for 5 minutes per side.
Serving Size: Makes 12 servings. Serving size 1 skewer.