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- Meat and poultry
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The marinade is simply made using coconut milk, coriander and curry powder. Great for a bbq party!
63 people made this
- 120ml coconut milk
- 1 1/2 teaspoons ground coriander
- 1 teaspoon yellow curry powder
- 1 teaspoon fish sauce
- 1/2 teaspoon chilli oil
- 450g chicken mini fillets
- 1 tablespoon chopped fresh coriander
- 1 tablespoon chopped unsalted peanuts
- 12 wooden skewers, soaked in water for 15 minutes
- 225g Thai peanut sauce
MethodPrep:10min ›Cook:10min ›Extra time:30min marinating › Ready in:50min
- In a medium bowl, stir together the coconut milk, ground coriander, curry powder, fish sauce, and chilli oil. Add the chicken and stir to coat. Cover and refrigerate for at least 30 minutes (or up to 2 hours).
- Preheat a griddle pan or barbecue for high heat. Thread the chicken strips onto skewers. Throw away any left over marinade.
- Cook chicken for 2 to 3 minutes per side, or until no longer pink inside. The time will depend on how thick the chicken is. Transfer to a serving plate, and garnish with fresh coriander and peanuts. Serve with peanut sauce for dipping.
Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!
Reviews & ratingsAverage global rating:(59)
Reviews in English (44)
We were feeding 11 people with this recipe so used 4 pounds of chicken breasts and had enough marinade without doubling it. After making the marinade as stated in the recipe, I thought that it was a bit bland for our liking so I added some ingredients. To the marinade I added 1 tablespoon sesame oil, 1 tablespoon soy sauce, 1 tablespoon light brown sugar, 1 tablespoon hot pepper sauce, 2 cloves chopped garlic and 2 teaspoons lime juice. I stirred it up, put in the chicken breasts (cut into strips), and let the marinating chicken sit in the refrigerator, in a covered bowl, for six hours. In the meantime I soaked the skewers in water so they wouldn't burn on our gas grill. After marinating for 6 hours, I put the meat on the skewers (ending up with 40 skewers), and grilled them in our gas grill, on medium high heat, on a piece of heavy duty foil (lightly sprayed with cooking spray). They came out golden brown as well as tender and juicy. We served these with Thai curry rice, fresh string beans from the farmer's market and "The Best Thai Peanut Sauce" (also on this site - awesome 'as is'). The meal was a big hit...delicious! the reason I only gave it 4 stars instead of 5 is because of the changes made to the recipe. I will definitely be making this recipe again.-21 Jul 2008
by Andrea Howery Bonner
I'm not a Thai expert but I think this recipe turned out great. I only made a couple of modifications...I used soy sauce in place of the fish sauce as it's not something I keep around. I also didn't have chili oil so I used a pinch of red pepper flakes. I used chicken tenders and didn't skewer them...mine marinated for about 2 days (I trim meat and put it in marinade when I get home from the store and then freeze or refrigerate). I cooked my under the broiler for about 4 minutes per side. Very moist and tender and full of flavor. I didn't use the garnishes but there is cilantro in the peanut sauce I made. "The Best Thai Peanut Sauce"...see my reviews for notes on modifications I used for that recipe.-27 Mar 2008
I made this recently to entertain and the prep was very well suited for it. By marinading then skewering the chickend pieces I was able to tackle other dishes and throw these on the grill right when people were ready to eat. I don't keep fish sauce around muh, so substituted soy sauce - It worked out perfectly fine with it.-05 Apr 2007