Photo of Thai chicken skewers by WW

Thai chicken skewers

Total Time
21 min
15 min
6 min
Set these skewers on a tray and sprinkle with chopped cilantro. They're fantastic paired with our fresh dipping sauce made with lime, curry paste and coconut milk.


Canned unsweetened light coconut milk

13½ fl oz, about 1 3/4 cups


2 tbsp(s), fresh, chopped, or to taste

Dark brown sugar

1 tbsp(s)

Thai curry paste

1½ tsp(s), red curry

Ginger root

1 tsp(s), fresh, grated

Lime zest

1 tsp(s)

Table salt

¾ tsp(s)

Uncooked boneless skinless chicken breast(s)

1 pound(s), pounded thin, cut crosswise on diagonal into 16 strips


  1. In a medium bowl, whisk together coconut milk, cilantro, sugar, curry paste, ginger, lime zest and salt until blended; set 1 cup of coconut milk mixture aside for dipping sauce.
  2. Transfer remaining coconut milk mixture to a resealable plastic food storage bag. Add chicken to bag and turn to coat; refrigerate at least 1 hour or up to 3 hours.
  3. Meanwhile, soak sixteen 18-inch wooden skewers in water (to prevent scorching).
  4. Preheat broiler. Line a broiler pan rack with nonstick aluminum foil (or use a nonstick baking sheet coated with cooking spray).
  5. Remove chicken from marinade; discard marinade. Thread one piece of chicken onto each skewer and place on prepared pan; coat with cooking spray. Broil, turning once, until chicken is cooked through, about 5 to 6 minutes.
  6. Meanwhile, bring reserved sauce to a boil in a small saucepan. Reduce heat and simmer, stirring occasionally, until slightly thickened and reduced to 1/2 cup, about 5 minutes. Arrange skewers on serving platter. Spoon sauce into a bowl for dipping. Yields 2 skewers and about 1 tablespoon of sauce per serving.


Cook the chicken on an outdoor grill or grill pan for attractive grill marks.