Thai Chicken Skewers with Peanut Dipping Sauce

Makes: 10 skewers  • Time: 1 hour

Gai Yang, an essential Thai street food, is similar to our more familiar kabob. This Thai chicken skewer recipe gets a crispy caramelization from Chiwadi’s coconut flower syrup.

Thai Chicken Skewers
© Erik Bardin, The Frynamic Duo

INGREDIENTS

Peanut Sauce:

  • ½ cup chunky peanut butter
  • 2 Tbsp. Chiwadi coconut flower syrup
  • ¼ cup soy sauce
  • ¼ cup lime juice
  • 1 tsp. fish sauce
  • 1 tsp. sesame oil
  • 1 tsp. red pepper flakes
  • 1 tsp. garlic powder

Chicken Skewers:

  • 2 Tbsp. Chiwadi coconut flower syrup
  • 6 cilantro springs with stalks
  • 1 Tbsp. fish sauce
  • 1 Tbsp. soy sauce
  • 3 garlic cloves, minced
  • One 3-inch piece of lemongrass
  • ½ tsp. ground coriander
  • ½ tsp. white ground pepper
  • 1 lb. chicken breast, thinly sliced lengthwise
  • 10 wooden bamboo skewers, soaked in water

DIRECTIONS

1. Begin making the peanut sauce: combine the peanut butter, coconut flower syrup, soy sauce, lime juice, fish sauce, sesame oil, red pepper flakes, and garlic powder and mix until homogenous.

2. Meanwhile, in a food processor or using a mortar and pestle, combine the coconut flower syrup, cilantro, fish sauce, soy sauce, garlic, lemongrass, coriander, and white pepper. Grind to a thin paste.

3. Skewer the chicken onto the skewers. Set the skewers in a shallow dish and brush the marinade over each skewer. Cover with foil and allow to marinade at room temperature for 45 minutes.

4. Either working with a grill or a broiler on high, cook the skewers until the chicken is cooked through and slightly charred, 10 to 15 minutes. Serve with the peanut dipping sauce.

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