Okay, so I know it’s Fall and all, but it was in the 80s all throughout the weekend and I think you can grill any time of the year. Also, I teased about sharing this curry chicken skewers recipe for months both on Snapchat and Instagram Stories so here it is (FINALLY)!
I love food on skewers. They are super fun, but more importantly, they are so easy to make. Most of the time, the steps are: season or marinate, thread food on stick, then cook. Um… can we have skewers everyday please? Honestly, it’s so delicious!
Also, I honestly don’t think you’ll have to scale down on the curry if you aren’t a fan of spicy. It’s mild enough to satisfy anyone’s taste buds, and in fact, I recommend you add more curry paste if you like spicy. Since C can’t handle to much spice and I LURVE spicy, I cook most meals mild and add more spice to my plate right before serving. I’m so happy with how these turned out, so I hope you make them!
- 1.5 lbs of chicken breast or thighs, cut into 1-2 inch pieces
- 2 tbsp water
- 2 tbsp avocado oil
- 2 tbsp gluten-free tamari sauce or coconut aminos
- 1 tbsp green curry paste
- 1 tbsp rice vinegar
- 1 tbsp fish sauce
- 2 garlic cloves, minced
- 1 inch ginger, grated
- Chopped green onions, for garnish
- 5 metal or bamboo skewers
- In a bowl, whisk together water, avocado oil, tamari sauce, curry paste, rice vinegar, fish sauce, garlic, and ginger.
- Place the chicken pieces in a wide shallow bowl and pour the marinade over the chicken. Alternatively, you can place everything in a ziplock bag and seal closed.
- Marinade in the refrigerator for 1-3 hours.
- If using bamboo skewers, soak in water 30 minutes before cooking.
- Preheat the grill to medium high heat.
- Thread chicken pieces onto the skewers,
- Grill the chicken for 12-15 minutes, turning every 5 minutes until charred and cooked through.
- Rest for 5 minutes before serving.