Coconut Marinated Thai Chicken Skewers with Sweet and Sour Dipping Sauce

🧂 Ingredients

• 2 ½ lbs boneless, skinless chicken thighs

  cut into 1 1/2" pieces
• 1 tbsp coriander seed
• 1 tsp cumin seed
• 3 tbsp peanuts

  unsalted
• ½ cup coconut milk

  unsweetened
• 6 tbsp sweetened condensed milk
• 1 tbsp granulated sugar
• 4 tbsp fish sauce
• 2 tbsp Thai whiskey

  or bourbon
• 1 piece fresh turmeric (or 1 tbsp ground)

  peeled, thinly sliced
• 1 piece galangal (or ginger)

  peeled, thinly sliced
• 2 stalks lemongrass

  tough outer leavers removed, thinly sliced
• ¼ cup shallots
• 4 long red chilies (Thai, jalapeno, fresno, serrano)

  deseeded
• 1/2 cup shallots

  chopped
• 1 cup white vinegar
• ⅓ cup granulated sugar
• pinch of salt
• 1 lb shiitaki mushrooms

  washed and stems removed
• 2 medium red onions

  cut into 1 1/2" (4 cm) pieces
• 2 small zucchini

  cut into 1/4" coins
• 4 whole limes

  quartered
• vegetable oil

  for grilling

Instructions

• 1 In a large bowl, add the chicken.
• 2 Toast the coriander and cumin seeds in a small skillet over medium heat until
  fragrant, about 3 minutes. Transfer to a blender or small food processor, add
  the remaining ingredients, and blend until smooth. Pour pour the marinade over
  the chicken and massage into the chicken using your hands. Cover and
  refrigerate, allowing the chicken to marinate for 3 to 5 hours.
• 3 Combine all the ingredients in a blender or small food processor and blend until
  a coarse paste forms. Bring to a boil in a 1-quart sauce pan over medium heat
  and reduce for 3-5 minutes. Remove from heat and let cool.
• 4 Toss the vegetables with vegetable oil and season with salt and pepper. Skewer
  the chicken and vegetables. Add a wedge or two of lime to each skewer. Discard
  any extra marinade.
• 5 Build a hot charcoal fire and pre-heat the grill to about
  400https://www.degreesymbol.net/°F. Grill the skewers, turning, until lightly
  charred, about 6 to 8 minutes.
• 6 Serve the skewers with the dipping sauce.

Nutrition Info