Tender chicken skewers are always a hit, especially when you serve them up with a super tasty Thai curry dipping sauce! These skewers are a breeze to make and perfect as an appetizer or an entree.

A dark round plate containing white rice, chicken skewers, and green cucumber slices

There is just a certain something about meat skewers.

Chunks of meat on sticks...what gets people excited when they see a platter of them? Well...

...they're fun to eat...

...and we automatically assume that they're going to be TASTY.

For these chicken skewers, you don't have to guess that they're tasty, because they simply ARE.

And what's even better is the finger-licking curry dipping sauce that gets served up with them!

Add in the fact that this dish is really easy to prepare and you are going to have a new go-to chicken favorite!

Preparing the Chicken

I use boneless, skinless chicken thighs as I think they have more flavor and they aren't as dry as chicken breasts. I chop the chicken thighs into bite-sized pieces and toss them together with some coconut milk, curry powder, and salt and let them marinate for at least an hour in the fridge. You could even prepare the chicken the day before and let them marinate overnight until you are ready to cook them the next day.

Chicken chunks mixed with an orange marinade, chicken chunks being threaded onto a wooden skewer, chicken skewers on a baking sheet

If you use wooden skewers, be sure to soak them in water for at least 20 minutes before you thread the chicken onto them. Once the chicken skewers are ready, you can either grill them, cook them on a griddle on the stovetop, or do like me and roast them.

Cooking Tip: When I roast the chicken, I rest the ends of the skewers on the edge of the baking pan so they don't end up sitting in the chicken juices. They'll be easier and cleaner to grab onto with your fingers!

Delicious Dipping Sauce in Minutes

You are going to be amazed at how easy it is to make this delicious curry dipping sauce for your skewers. It all starts with some garlic and ginger in oil and cooking just until it's fragrant. Then comes the Thai red curry paste which you can buy in small jars, which is a whole lot easier than making it yourself. The paste goes into the pot to let the heat activate all the spices.

A pot containing yellow ginger and garlic, red paste, and white coconut milk to make a sauce

Next comes a mixture of coconut milk, honey, fish sauce and tapioca starch (for thickening), bring it to a boil, and VOILA! You've got amazing sauce that not only tastes delicious with the chicken skewers, but also works for dipping flatbreads like my Easy Soft Gluten-Free Flatbread!

Chicken On A Stick

These chicken skewers make a great appetizer, but they also are substantial enough to be an entree.

Chicken chunks on wooden skewers, next to a round bowl of orange sauce

They go great with Savory Ginger Garlic Coconut Rice, or if you want something light and fresh, serve them up with my Fresh and Simple Apple Coleslaw!

Turn them into a well-rounded meal on sticks by adding chunks of zucchini, mushrooms, onions, pineapple, etc. to the skewers! You could also try this recipe using chunks of beef or lamb, but make sure to adjust the cooking time so as not to overcook the meat.

A spoon drizzling an orange sauce over chicken skewers next to white rice and cucumber slices

Believe it or not, I have been wanting to make chicken skewers with a dipping sauce for years...and I'm talking about 15 years or so. I had a friend bring a plate of chicken skewers (with a peanut dipping sauce) to a potluck gathering at our house and they were so good...but I was so intimidated at the thought of trying to make them that I never did. I figured it was just too difficult to try and do...even though he explained how he made them.

So...several years later and I'm wondering why I had not made these sooner! They're so easy and so good...and I guess it's better late than never!

~ Lisa.