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What Great Grandma Ate / Recipes / Main Dishes / Curry Chicken Skewers

Curry Chicken Skewers

Last Updated on September 23, 2021 by Jean Choi

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Paleo Curry Chicken Skewers-1

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!

Paleo Curry Chicken SkewersThese curry chicken skewers tastes best cooked on the grill, but you can also use the broiling method if you don’t own a grill. I’m just obsessed with the smoky flavor and the char you can get from grilling just about anything so I will always prefer that method.

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!

Paleo Curry Chicken Skewers

Paleo Curry Chicken Skewers

Curry Chicken Skewers

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Prep Time: 3 hours hours
Cook Time: 15 minutes minutes
Total Time: 3 hours hours 15 minutes minutes
Servings: 4 -5 servings

Ingredients

  • 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

Special equipment

  • 5 metal or bamboo skewers

Instructions

  • 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.
  • Marinate 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.

Notes

If you don't have a grill, you can use a broiler to cook the chicken for the same amount of time.

 

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By Jean Choi | October 9, 2016

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Hi, I’m Jean!

headshot of Jean Choi - blogger of What Great Grandma Ate

I’m a food lover and recipe developer living in Southern California. I love to share simple and approachable gluten-free recipes that are healthy but never sacrifice on flavor. I hope I can help you feel confident in the kitchen and inspire you to try out some new-to-you dishes!

More About Jean

Recipe Key

  • 3030 Min or Less
  • AIPAIP
  • EFEgg Free
  • LCLow Carb
  • NFNut Free
  • PPaleo
  • VVegan
  • W3Whole 30

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