Name: Thai Coconut Chicken Skewers – Smoky, Juicy and Street Food Style
Ingredients: 2 lbs chicken thighs, boneless and skinless (DO NOT use breasts – they’ll be dry and sad); 1 can full-fat coconut milk (14 oz – none of that light stuff, we’re going full indulgence here); 3 tablespoons fish sauce (yes, it smells weird, yes, it’s essential); 3 tablespoons brown sugar (packed, because we’re not measuring with our hearts here); 2 tablespoons soy sauce (low sodium is fine); 2 tablespoons lime juice (fresh, not that bottle stuff); 1 tablespoon curry powder (Thai curry powder if you can find it, but regular works); 4 garlic cloves, minced (or more, I don’t judge); 1 inch fresh ginger, grated (the real stuff, not powder); 1 stalk lemongrass, tender part only, minced (or 1 tbsp lemongrass paste); 1 Thai chili, minced (or 1/2 jalapeño if you can’t find Thai chilis); 1 teaspoon turmeric powder (for that golden color); 1/2 teaspoon white pepper (black pepper works if that’s what you have); 1/2 cup creamy peanut butter (the regular stuff, not the fancy natural kind); 1/4 cup coconut milk (from the leftover can); 2 tablespoons soy sauce; 1 tablespoon brown sugar; 1 tablespoon lime juice; 1 teaspoon sriracha (or more if you like pain); 1 garlic clove, minced; Splash of water if it’s too thick; Wooden skewers (soaked in water for at least 30 minutes so they don’t turn into torches); Cucumber slices; Red onion wedges; Fresh cilantro; Lime wedges; Extra peanut sauce for drizzling

Description

So I was wandering around Bangkok a couple years ago (okay, fine, it was just the Thai place downtown, but let me have this), and I tried these incredible chicken skewers that completely ruined me for regular grilled chicken forever. They were smoky, sweet, salty, and had this amazing coconut flavor that somehow made the chicken insanely juicy. I’ve been obsessing over recreating them ever since, and after like a million attempts, I FINALLY nailed it. These skewers taste like vacation in your mouth – all that street food magic but made right in your backyard.

Ingredients

Scale

For the Chicken and Marinade:

2 lbs chicken thighs, boneless and skinless (DO NOT use breasts – they’ll be dry and sad)
1 can full-fat coconut milk (14 oz – none of that light stuff, we’re going full indulgence here)
3 tablespoons fish sauce (yes, it smells weird, yes, it’s essential)
3 tablespoons brown sugar (packed, because we’re not measuring with our hearts here)
2 tablespoons soy sauce (low sodium is fine)
2 tablespoons lime juice (fresh, not that bottle stuff)
1 tablespoon curry powder (Thai curry powder if you can find it, but regular works)
4 garlic cloves, minced (or more, I don’t judge)
1 inch fresh ginger, grated (the real stuff, not powder)
1 stalk lemongrass, tender part only, minced (or 1 tbsp lemongrass paste)
1 Thai chili, minced (or 1/2 jalapeño if you can’t find Thai chilis)
1 teaspoon turmeric powder (for that golden color)
1/2 teaspoon white pepper (black pepper works if that’s what you have)

For the Peanut Dipping Sauce:

1/2 cup creamy peanut butter (the regular stuff, not the fancy natural kind)
1/4 cup coconut milk (from the leftover can)
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon lime juice
1 teaspoon sriracha (or more if you like pain)
1 garlic clove, minced
Splash of water if it’s too thick

For Serving:

Wooden skewers (soaked in water for at least 30 minutes so they don’t turn into torches)
Cucumber slices
Red onion wedges
Fresh cilantro
Lime wedges
Extra peanut sauce for drizzling