Grilled Thai Coconut Chicken Skewers
Grilled coconut-lime Thai chicken skewers marinated in aromatic spices and herbs with tender, juicy texture.
Ingredients
- 240 mlcanned coconut milk
- 2 tablespoonssoy sauce
- 2 tablespoonsfish sauce
- 2 tablespoonsbrown sugar
- 1 tablespoonfreshly squeezed lime juice
- 1 tablespoongrated fresh ginger
- 3 clovesgarlic, minced
- 1 tablespoonred curry paste
- 1 teaspoonground turmeric
- ½ teaspoonground coriander
- 1 tablespoonchopped fresh cilantro, plus extra for garnish
- 680 gboneless skinless chicken thighs, cut into bite-sized pieces
- 30bamboo skewers, soaked in water for at least
Directions
- 1
In a large mixing bowl, whisk together coconut milk, soy sauce, fish sauce, brown sugar, lime juice, ginger, garlic, red curry paste, turmeric, coriander, and cilantro until homogeneous.
- 2
Add chicken thigh pieces to the marinade and toss thoroughly to ensure even coating. Cover and refrigerate for at least 2 hours, ideally overnight, to allow flavors to infuse.
- 3
Heat grill to medium-high temperature.
- 4
Thread marinated chicken pieces onto soaked bamboo skewers, leaving minimal space between each piece for even cooking.
- 5
Place skewers on the grill and cook for 10–12 minutes, turning periodically, until the chicken is cooked through and displays lightly charred edges.
- 6
Transfer skewers to a serving platter. Sprinkle with additional chopped cilantro and serve with jasmine rice, lime wedges, and peanut sauce as desired.