Coconut Chicken Skewers

Time1 hour 10 minutes
YieldsMakes 12 skewers
Coconut chicken skewers on a green platter with mint leaves and cherry tomatoes
(Ken Hively / Los Angeles Times)
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These chicken skewers pack a lot of flavor. Marinated in light coconut milk and herbs, they’re then grilled and served with a sauce made with light coconut milk.

For something different, thread the chicken tenders on lemongrass sticks for grilling. Serve them alongside fresh vegetable sticks such as jicama, or a colorful array of pepper strips.


Combine 1 cup of the coconut milk, the fish sauce, half the garlic, the curry powder, 1 tablespoon chopped mint and 1 tablespoon chopped cilantro in a bowl. Cut the bottom third off the lemongrass stalks and smash them with a cleaver, then coarsely chop. Add to the coconut mixture. Add the chicken, stirring to coat all sides. Cover and let marinate in the refrigerator overnight.


Cut the remaining 6 lemongrass pieces in half crosswise, then in half lengthwise to make 12 sticks. Cut one end of the sticks into a point to make threading the chicken easier. Wrap the sticks in plastic wrap until ready to use.


For the dipping sauce, combine the remaining 1/2 cup of coconut milk, the remaining garlic, the chopped peanuts, brown sugar, a dash of red pepper flakes, the salt and remaining 1 tablespoon each of cilantro and mint.


Heat a well-seasoned outdoor grill to high or a stove-top grill pan over high heat.


Thread one piece of chicken on each lemongrass skewer. Grill the skewers until cooked through and charred in spots, about 3 to 4 minutes per side. Serve the skewers arranged on a platter with mint leaves and lime slices. Serve the dipping sauce alongside the skewers.

Light coconut milk and fish sauce can be found in the Asian aisle of well-stocked supermarkets and at Asian markets.