Thai Curry Chicken Skewers

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Lori Schroeder
Course
Serves 6 People (as an entree)
Prep time
10m
Cook Time
10m

These are great grilled in the summer, and you MUST serve them with my peanut dipping sauce! The sauce is so good I want to drink it!

Ingredients

  • 1/4 Cup
    soy sauce
  • 3 Tablespoons
    dark brown sugar, packed
  • zest of one lime
  • 2 Tablespoons
    vegetable oil
  • 3
    cloves garlic, minced
  • 1 Tablespoon
    curry powder
  • 1/2 Teaspoon
    ground ginger
  • 1/4 Teaspoon
    ground cardamom
  • 1/2 Teaspoon
    salt
  • 2 Pounds
    chicken tenderloins, or boneless, skinless chicken breast, cut into strips

Instructions

  1. Make the marinade by combining all of the ingredients in a large bowl. Add chicken pieces and mix until the chicken is evenly coated. Cover with plastic wrap and marinate in the refrigerator for at least 4 hours or overnight. Or just skip the bowl and use a large Ziploc bag.

  2. If you are using wooden skewers, make sure to soak them in water for at least an hour prior to putting the chicken on them to ensure they do not burn.

  3. Preheat the grill to high heat. Meanwhile, thread the chicken pieces onto skewers. Grease the grill. Place skewers on the grill and cook for about 10 minutes, turning once, or until the chicken is cooked through.