These Thai-inspired grilled chicken skewers are first marinated in a spicy blend of coconut milk, cilantro, lemon grass and chile pepper. Serve them as part of a meal or as an appetizer with our Coconut Peanut Sauce.

Yield: Makes 14.



  • ​1/2 bunch cilantro (leaves and stems)
  • 1 cup well-stirred canned coconut milk
  • 1 1/2 tbsp finely chopped lemon grass stalk
  • 1 tbsp finely chopped fresh ginger
  • 1 tbsp peanut oil or canola oil
  • 1 1/2 tsp soy sauce
  • 1/2 tsp grated lime peel
  • 1/2 Thai red or green chile pepper, seeded and finely chopped
  • 2 lb (1 kg) boneless skinless chicken breasts, cut into thin strips
  • Bamboo skewers
  • Coconut Peanut Sauce*


  1. To prepare marinade, cut off and discard bottom 1 inch from cilantro stems.
  2. Place cilantro in a blender. Add coconut milk, lemon grass, ginger, oil, soy sauce, lime peel and chile pepper; purée until smooth.
  3. Pour marinade into a large heavy zip-lock plastic bag.
  4. Add chicken and squeeze bag to coat chicken with marinade. Seal bag and place on a plate. Refrigerate, turning bag occasionally, for at least 2 hours or up to 24 hours.
  5. Soak skewers in hot water for 30 minutes.
  6. Preheat natural gas barbecue on medium heat. Meanwhile, remove chicken from marinade; discard marinade.
  7. Thread chicken onto soaked skewers.
  8. Grill chicken skewers over medium heat on natural gas barbecue until chicken is cooked through, about 7 - 8 minutes per side.
  9. Serve with Coconut Peanut Sauce.
Nutritional analysis per skewer:

81 calories, 4.1 g fat, 10.2 g protein, 0.7 g carbohydrate, 0.2 g fibre, 48 mg sodium

*Ingredient not included in nutritional analysis.



  • ​2/3 cup well-stirred canned coconut milk
  • 3 tbsp soy sauce
  • 1 tbsp tamarind paste or fresh lime juice
  • 1/2 tsp packed golden brown sugar
  • 1 1/2 tbsp chopped lemon grass stalk or 1 tsp lemon grass paste
  • 1 tbsp chopped shallot
  • 2 tsp chopped fresh ginger
  • 1/4 Thai red or green chile pepper, seeded and chopped
  • 2 tsp peanut oil or canola oil
  • 1/2 cup unsalted blanched peanuts, toasted

Yield: Makes about 1 cup.


  1. Combine coconut milk, soy sauce, tamarind paste and brown sugar; set aside.
  2. Place lemon grass, shallot, ginger and chile pepper in a mini food processor; process, using an on/off motion until finely chopped. Process for 30 seconds.
  3. Heat oil in a small saucepan over medium heat. Add lemon grass mixture and sauté for 1 minute.
  4. Add coconut milk mixture and stir to combine. Bring to a boil. Remove from heat and cool for 20 minutes.
  5. Pour mixture through a fine sieve into a bowl; discard solids.
  6. Pour strained mixture into mini food processor. Add peanuts and process until almost smooth.
  7. Transfer sauce to a bowl. Cover and refrigerate for at least 2 hours or up to 3 days.
  8. Serve with chicken skewers.
Nutritional analysis per 1 tbsp serving:

55 calories, 4.8 g fat, 1.3 g protein, 2.4 g carbohydrate, 0.6 g fibre, 22 mg sodium


Tamarind paste is made from the fruit of a tree that is native to Asia and northern Africa and also found in India. Look for tamarind paste in Asian or Indian grocery stores.


Hot peppers cause severe skin and eye irritation. Wear disposable gloves when handling hot peppers and avoid touching any exposed skin.