These healthy Thai Chicken Skewers are marinated using yogurt and Thai curry paste and then paired with the best homemade peanut sauce. This healthy dinner is one kids and parents love and with under 300 calories and tons of protein, it’s a meal you can feel good about. We also love this Sheet Pan Thai Cashew Chicken or Peanut Chicken Stir Fry.
Whenever we go out for Thai food, we inevitably end up ordering at least two orders of chicken satay. There is nothing better then these sweet and savory Thai chicken skewers, and let’s be honest, we are all fighting over every last drop of the peanut sauce. Today’s recipe is inspired by a traditional chicken satay but made with ingredients that most people can find in their local grocery store.
The key to adding Thai flavors to this recipe without needing a long list of hard to find ingredients is to reach for Thai red curry paste. It already has lemon grass, galangal (like ginger), chili, and Thai spices built right. This eliminates the need to add all of these ingredients to the marinade but ensures you still get all their flavor. One important note about curry paste. It can really vary in terms of flavor and strength. Start with the amount recommended in the recipe but adjust to suit your tastes. You may need to add more, especially if you like things spicy.
To cook these, I recommend heading out to the grill or grabbing a grill pan. They are traditionally prepared this way and grilling adds a nice smokiness to the skewers. However you can also cook these Thai chicken skewers in the oven. Broiling them works best since it still adds some nice caramelization and browning. They will take between 3-4 minutes per side, about the same as grilling. I like to cover the baking sheet in foil to make for easier clean up.
Can I make these Thai Chicken Skewers with coconut milk?
If you want to add some coconut flavor to your chicken skewers, you can take two simple steps. First, use coconut milk instead of the greek yogurt for the marinade. You could also use a coconut yogurt. Secondly, use coconut milk in place of the chicken broth in the peanut sauce. You can also sprinkle some shredded coconut on top before serving.