I’m a believer that food on a stick just tastes better.
Especially in the summer, when we’re eating outside in the unforgiving sun, with sand/dust/dirt is stuck to everything and a checkered picnic blanket as the closest thing you have to a table.
I’ve been making these Thai Turmeric Chicken skewers for a while and they have been melting hearts left and right with the amount of flavour they bring. With golden curry paste, peanut butter, ginger, garlic and fresh herbs, they capture the romance of a big bowl of golden Thai curry, but in one skewered bite.
Bonus: most of the ingredients in this recipe also come together for a quick and awesome peanut sauce that goes wondefully on the skewers. You can also keep it simple, squeeze a lime, hit it with Sriracha and call it a day.
why it’s delicious
- Chicken thighs work best for high-heat grilling, especially on skewers. Their higher fat content helps them retain moisture and flavour much better than chicken breasts.
- The combo of spices, ginger, garlic, lime, peanut butter and curry paste gives the effect of a delicious Thai curry, but in portable skewer format.
- A drizzle of peanut sauce or squeeze lime just before serving brings another layer of flavour to seal the deal.
meal prep + make ahead
- If you have the time and foresight, marinate the chicken the night before. This saves on effort the day of and creates the most impactful marinade.
- These can be roasted instead of grilled, and served as whole peices instead of skewers (See note section below)
- For meal prep, make a double batch and store in containers with rice, roasted/grilled veggies and peanut sauce to serve.
- Coconut rice pairs beautifully with the flavours of these, but you could serve them over any grain.
- I like to keep the side simple, roasted or grilled peppers, zucchini and red pepper.
- For a quick and complimentary peanut sauce to finish, try my Curry Peanut Sauce in this recipe.
Thai Turmeric Chicken Skewers
- 16 oz boneless skinless chicken thighs, cut into 1-inch peices*
- 1 tbsp peanut butter
- 1/2 tsp ground turmeric
- 1 tbsp Thai yellow curry paste red curry paste works to
- 1 tbsp tamari or soy
- 1 tsp fish sauce or more tamari/soy
- 1 tbsp maple syrup or honey or brown sugar
- 1 lime, zested and cut into wedges.
- 2 cloves garlic, minced
- 1 tsp ginger, finely chopped or grated
- fresh basil, cilantro, green onions, roasted peanuts optional, to top
- 6-10 wooden skewers optional, see notes
- Soak Skewers: if using, soak skewers in a large bowl of water for at least 20 minutes. (see note about not using skewers)
- Prepare Marinade: While the skewers soak, in a large bowl or resealable container, add all of the marinade ingredients: peanutbutter, curry paste, turmeric, lime zest, juice from half the lime, tamari, fish sauce, maple syrup, garlic, ginger, 1 tbsp oil. Whisk to make a thick paste.
- Marinate Chicken: Add chicken to the marinade mixture. Season with salt and pepper. Stir to coat. Cover and refridgerate for 15-20 minutes, or overnight.
- Skewer Chicken: when chicken is finished marinating to your liking, thread chicken onto skewers.
- Grill Chicken: Preheat the grill to medium-high heat. Grease the grill. Grill the chicken skewers for 10-15 minutes, turning them occasionally as they get colour. If they blacken too quickly, turn the heat down.
- Serve: Serve chicken with fresh basil or cilantro scattered over top. Garnish the plate with remaining lime wedges and crushed peanuts or cashews. I love these Thai Turmeric Chicken Skewers with a quick curry peanut sauce over top, served on coconut rice with some grilled vegetables.