Thai Express Chicken Skewerettes
Marinade Ingredients:
  • ¾ cup So Delicious Dairy Free Original Coconut Milk Beverage
  • 2 tablespoons low-sodium soy sauce
  • 2 teaspoons Sriracha sauce
  • 2 tablespoons lime juice
  • ½ teaspoon grated lime zest
  • 2 pounds skinless, boneless chicken breast, cut into about ¾- inch cubes
  • Kosher salt, to taste
Dipping Sauce ingredients:
  • 1 medium mango, pureed
  • ¾ cup So Delicious Dairy Free Original Coconut Milk Beverage
  • ⅓ cup creamy peanut butter
  • ¼ cup hoisin sauce
  • 2 tablespoons lime juice
  • ½ teaspoon grated garlic
  • 2 teaspoons Sriracha sauce, or to taste
  • 2 tablespoons chopped basil, plus more for topping
  • 8-10 (6-inch) skewers, soaked in water for at least 30 minutes
  • Nonstick cooking spray
  • Diced mango, if desired
  • Sliced matchstick cucumbers, if desired
To make marinade:
  1. In a large bowl, combine first five marinade ingredients.
  2. Pour into a large resealable bag.
  3. Season chicken lightly with kosher salt; add to bag.
  4. Seal bag; shake to coat chicken.
  5. Refrigerate 4-6 hours.
To make dipping sauce:
  1. In a medium sauce pan, over medium heat, combine first seven dipping sauce ingredients.
  2. Bring to low simmer; cook 5-6 minutes.
  3. Remove from heat; stir in 2 tablespoons basil. Cover to keep warm.
  4. Preheat grill to medium heat, or place a large, nonstick grill pan on stove top over medium high heat.
  5. Remove chicken from marinade; discard marinade.
  6. Pat chicken dry with paper towel.
  7. Thread chicken into skewers.
  8. Spray grill rack (or grill pan) with nonstick cooking spray .
  9. Grill chicken skewers, flipping once, 6-8 minutes or until no longer pink and juices run clear.
  10. To serve, place chicken skewers on a large platter.
  11. Drizzle lightly with sauce; sprinkle with additional basil.
  12. Top with diced mango.
  13. Serve with cucumbers and remaining dipping sauce.
Recipe by Go Dairy Free at