Description
Juicy grilled chicken skewers marinated in a fragrant Thai-inspired coconut milk sauce with garlic, ginger, lime, and warm spices, perfect for summer grilling.
Ingredients
- 1 1/2 lb (680 g) boneless skinless chicken thighs, cut into chunks
- 1 cup full-fat coconut milk
- 2 tbsp soy sauce or fish sauce
- 2 tbsp brown sugar or palm sugar
- 1 tbsp fresh lime juice
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tbsp curry powder or Thai red curry paste
- 1 tsp ground turmeric
- 1 tbsp vegetable or coconut oil
- Wooden or metal skewers
Instructions
- If using wooden skewers, soak them in water for at least 30 minutes.
- In a bowl, whisk together coconut milk, soy sauce or fish sauce, brown sugar, lime juice, garlic, ginger, curry powder, turmeric, and oil.
- Add chicken pieces to the marinade, toss to coat well, cover, and refrigerate for at least 1 hour (up to overnight).
- Preheat grill to medium-high heat.
- Thread marinated chicken onto skewers.
- Grill skewers for 10–12 minutes, turning occasionally, until chicken is cooked through and lightly charred.
- Remove from grill and rest for a few minutes before serving.
Notes
- Serve with peanut sauce or sweet chili sauce for dipping.
- These skewers pair well with jasmine rice or cucumber salad.
- You can also cook them on a grill pan or under a broiler.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Thai