Thai Curry Chicken Skewers

 

Hi all– It was a wacky wonderful weekend.  Family pulled in from Ojai, San Francisco and Wisconsin to celebrate John & Laurel, about to get married!!  A Bachelorette Party and two festive showers–it couldn’t have been sweeter.

Now it’s back to real life.  And here’s an straight forward everyday dinner to throw on the grill.  Mix the marinade, drop in the chicken and skewer it up when you’re ready to grill.  A little spicy, and so flavorful.

THAI CURRY CHICKEN SKEWERS
2 to 3  pounds chicken boneless chicken breast
1/4 cup soy sauce
3 tab. brown sugar
2 tab. olive oil
3 cloves garlic, minced
1 tab. curry powder
1 tsp. ground ginger
2 tab. Thai sweet chili sauce
1/2 tsp. salt
1 red bell pepper, cut into chunks
garnish: lime wedges & chopped cilantro

Cut the chicken breasts in to chunks.  Set aside.

In a gallon zip loc bag, add in the other ingredients– soy sauce, brown sugar, oil, garlic, curry powder, ginger, Thai sweet chili sauce and salt.  Squeeze the bag until they all is thoroughly mixed and then drop in the chicken.

Marinate the chicken in the sauce, for at least 4 hours or overnight in the fridge.

Thread the chicken onto 3 or 4 skewers and grill the chicken on a bar-b- que until the it’s charred around the edges and cooked through.

Move the chicken to a platter and sprinkle on the chopped cilantro and serve with lime wedges.

Here’s a simple summer supper on the coffee table (Angel baseball on the tv).