Hello everyone! Welcome back to my cozy kitchen where the aroma of exciting flavors is always in the air. Today, I’m thrilled to share a recipe that transports me to the vibrancy and warmth of Southeast Asia, a place where every bite is an adventure. We’re diving into the delicious world of “Coconut Lemongrass Chicken Skewers with a Zesty Peanut Sauce.” Trust me, this dish is bound to become a favorite in your home kitchen too!
Growing up, I was often amazed at how a handful of simple ingredients could create dishes bursting with flavor. From my travels and culinary explorations, I’ve noticed that Southeast Asian cuisine is particularly magical in achieving this balance of tastes. One of the secrets? Utilizing ingredients like coconut, lemongrass, and ginger, which add a fragrant depth to the cooking.
This recipe really ticks all the boxes. It’s got the tangy, aromatic flavors of lemongrass and lime, the creamy richness of coconut milk, and the delightful savory notes of soy and fish sauce. And let’s not forget a hint of spiciness that comes from a dash of chili powder. When these ingredients come together, they create a marinade that transforms humble chicken thighs into mouthwatering skewers.
If you’re anything like me, the additional peanut sauce will be your new obsession. It’s creamy, with just the right amount of kick—perfect for dipping or pouring generously over the skewers. Plus, it’s so easy to whip up that you might find yourself making extra just to have it around for snacking!
Now, here’s a little tip: Marinate the chicken overnight if you can. I promise you, the flavor infusion is worth the wait. Once you’ve threaded your chicken onto skewers and thrown them on a hot grill, your kitchen (or backyard) will smell divine. It’s the perfect dish when you’re hosting friends for a barbeque or even if you’re just after something a bit more special on a weeknight.
Whether you’re an experienced chef or someone who simply loves a good meal, you’ll appreciate the delightful combination of flavors in this dish. Cooking is, after all, a wonderful journey of love, taste, and sharing. I hope you enjoy making these Coconut Lemongrass Chicken Skewers as much as I did, and don’t forget to savor every bite!
Happy cooking! As always, I’d love to hear about your experiences with this recipe. Feel free to leave a comment down below with any tweaks or thoughts you might have. Until next time, keep experimenting and enjoying the art of home cooking.
Cheers,
Al
Ingredients
– 500g boneless, skinless chicken thighs, cut into cubes
– 1 can (400ml) coconut milk
– 3 tablespoons lemongrass paste
– 2 tablespoons fish sauce
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 4 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 1 tablespoon lime juice
– 1 teaspoon ground turmeric
– 1 teaspoon chili powder
– 2 tablespoons vegetable oil
– 16 wooden skewers, soaked in water for 30 minutes
**For the Peanut Sauce:**
– 150g smooth peanut butter
– 2 tablespoons soy sauce
– 1 tablespoon lime juice
– 1 tablespoon brown sugar
– 1 teaspoon chili paste or Sriracha
– 150ml coconut milk
– 1 tablespoon fish sauce
– 1 tablespoon fresh coriander, chopped (optional for garnish)
Method
1. In a large mixing bowl, combine the coconut milk, lemongrass paste, fish sauce, soy sauce, brown sugar, minced garlic, grated ginger, lime juice, ground turmeric, chili powder, and vegetable oil. Mix well until all ingredients are fully incorporated to create the marinade.
2. Add the cubed chicken thighs to the bowl and stir to coat evenly. Cover the bowl with cling film and refrigerate for at least 2 hours, or ideally overnight, to allow the flavors to penetrate the meat.
3. Preheat your grill or barbecue to medium-high heat. If using a grill, set it to approximately 200°C (390°F).
4. Thread the marinated chicken pieces onto the soaked wooden skewers, ensuring an even distribution for consistent cooking.
5. Place the skewers on the preheated grill. Cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has a nice char on all sides. Ensure the internal temperature reaches 75°C (165°F).
6. While the chicken is grilling, prepare the peanut sauce. In a saucepan over medium heat, combine the peanut butter, soy sauce, lime juice, brown sugar, chili paste, coconut milk, and fish sauce. Stir continuously until the sauce is smooth and heated through, about 5 minutes. If needed, add a splash of water to adjust the consistency.
7. Once the chicken skewers are cooked, transfer them to a serving platter. Garnish with chopped fresh coriander, if using.
8. Serve the skewers hot with the zesty peanut sauce on the side for dipping. Enjoy your exotic coconut lemongrass chicken skewers with family and friends!
