13KGHT73 THAI CHICKEN SKEWERS WITH COCONUT-PEANUT SAUCE – A Spice Affair.

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THAI CHICKEN SKEWERS WITH COCONUT-PEANUT SAUCE

THAI CHICKEN SKEWERS WITH COCONUT-PEANUT SAUCE

An adaptation of Jenn Segal’s recipe from Once Upon a Chef
Servings: 5
Time: 40 min + overnight marinade
 

INGREDIENTS
For the Chicken Skewers


For the Coconut-Peanut Sauce

  • 1 can full-fat coconut milk (385ml)
  • 1/4 cup peanut butter
  • 1/3 cup dark brown sugar
  • 1 ½ tbsp soy sauce
  • 1 tsp A Spice Affair’s Thai 7 Spices
  • 3 tbsp fresh lime juice, from 2 limes

 

For Serving

  • 1 lime, cut into wedges
  • Cilantro leaves
  • Rice or Cucumber Salad (optional)

 

PREPARATION

  1. In a bowl, mix the soy sauce, honey (or brown sugar), lime zest, vegetable oil, garlic, A Spice Affair’s Thai 7 Spices and Pink Himalayan Salt. Add the chicken cubes and toss to coat. Cover the bowl and refrigerate for 4 hours or overnight.
  2. In a sauce pan, over medium heat, combine the sauce by mixing all ingredients (except the fresh lime juice). Bring to a simmer and keep stirring for 2-3 minutes. Add the lime juice and set aside.
  3. Assemble the brochettes by threading the chicken cubes onto the skewers.
  4. Preheat barbecue to medium-high. Place the skewers on the hot, oiled grill and close the lid. Cook for about 10-12 minutes, turning them twice during cooking, until the inside of the meat has lost its pink colour. Serve with the coconut-peanut sauce, lime and rice or cucumber salad if desired.
     
Share your culinary creations on social media and tag us! 
IG: @ASpiceAffair | FB: @ASpiceAffairOfficial | #MySpiceAffair

An adaptation of Jenn Segal’s recipe from Once Upon a Chef
Servings: 5
Time: 40 min + overnight marinade
 

INGREDIENTS
For the Chicken Skewers


For the Coconut-Peanut Sauce

  • 1 can full-fat coconut milk (385ml)
  • 1/4 cup peanut butter
  • 1/3 cup dark brown sugar
  • 1 ½ tbsp soy sauce
  • 1 tsp A Spice Affair’s Thai 7 Spices
  • 3 tbsp fresh lime juice, from 2 limes

 

For Serving

  • 1 lime, cut into wedges
  • Cilantro leaves
  • Rice or Cucumber Salad (optional)

 

PREPARATION

  1. In a bowl, mix the soy sauce, honey (or brown sugar), lime zest, vegetable oil, garlic, A Spice Affair’s Thai 7 Spices and Pink Himalayan Salt. Add the chicken cubes and toss to coat. Cover the bowl and refrigerate for 4 hours or overnight.
  2. In a sauce pan, over medium heat, combine the sauce by mixing all ingredients (except the fresh lime juice). Bring to a simmer and keep stirring for 2-3 minutes. Add the lime juice and set aside.
  3. Assemble the brochettes by threading the chicken cubes onto the skewers.
  4. Preheat barbecue to medium-high. Place the skewers on the hot, oiled grill and close the lid. Cook for about 10-12 minutes, turning them twice during cooking, until the inside of the meat has lost its pink colour. Serve with the coconut-peanut sauce, lime and rice or cucumber salad if desired.
     
Share your culinary creations on social media and tag us! 
IG: @ASpiceAffair | FB: @ASpiceAffairOfficial | #MySpiceAffair
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