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!
These 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!
- 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.
- 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.