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Habanero Honey Thai Chicken Skewers

Serves 2-3


Pickled Vegetable Ingredients:

 1/2 cup cucumber, cut into sticks 

 1/2 cup carrot sticks 

 1 cup water 

 1/2 cup rice vinegar 

 2 TBSP sugar 


Sauce Ingredients: 


1/2 cup coconut milk 

1 TBSP red curry paste 

2 TBSP rice vinegar 

1 TBSP soy sauce 

1/2 TBSP ground ginger 

1/2 TBSP nutmeg 


Marinade / Chicken Ingredients

1/4 cup soy sauce 

1/2 cup coconut milk 

2 TBSP sesame oil 

1 TBSP ground ginger 

2 lb boneless, skinless chicken thighs, cubed 


For Serving: 

Uncle Ben’s Instant coconut rice 

Crushed peanuts 

Thai basil or cilantro 

Lime wedge 



  1. Combine all pickled veg ingredients into a bowl- let sit in fridge for at least 30 minutes for a quick pickle.              
  2. Combine all marinade ingredients in a bowl and marinade chicken for 30 minutes.    
  3. Skewer chicken once marinaded and grill until cooked through (about 15 min) 
  4. In medium sauce pan, heat all sauce ingredients and stir until combined and smooth. 
  5. Serve skewers over coconut rice and picked veggies with sauce on side. 
  6. Garnish with peanuts, Thai basil and a squeeze of lime. 



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