thai chicken skewers


  • 2 Pound boneless, skinless chicken breast

  • 1 Cup cilantro leaves

  • 1/2 Cup Coconut Milk, unsweetened

  • 3 Tablespoon lime juice

  • 2 Clove garlic, chopped

  • 1 Small 1" Piece of Ginger, peeled and coarsely chopped

  • 2 Tablespoon brown sugar

  • 1 Tablespoon Thai Red Curry Paste

  • 1 Teaspoon cumin

  • 1 Teaspoon black pepper

  • As Needed Peanut Sauce




Slice the chicken lengthwise into 1/2-inch wide strips. (This is easier if the chicken is partially frozen first.) Place the strips in a resealable plastic bag.


In a blender jar, combine the cilantro, coconut milk, lime juice, garlic, ginger, brown sugar, curry paste, cumin, and pepper and blend until smooth. Pour over the chicken strips and refrigerate for at least 1 hour.


Drain the chicken and discard the marinade. Thread the chicken strips onto bamboo skewers. When ready to cook, start the Z Grill grill and set the temperature to 400F and preheat, lid closed, for 10 to 15 minutes.


Arrange the skewers in two rows directly on the grill grate. Slip a piece of aluminum foil under the exposed ends of the skewers to prevent them from burning. Grill the chicken until cooked through, turning once, 4 to 5 minutes per side.


Serve immediately with peanut sauce. Enjoy!