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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.


*If skewers aren't your thing, this would be wonderful roasted or grilled as whole pieces of boneless skinless chicken thighs.
**To roast in the oven instead (whole pieces or skewers) - roast for 16-18 minutes at 450 F.