Grilled Thai Coconut Chicken Skewers
Juicy Coconut-Lime Chicken Skewers with Thai Herbs
Ingredients:
1½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces
1 cup canned coconut milk
2 tablespoons soy sauce
2 tablespoons fish sauce
2 tablespoons brown sugar
1 tablespoon lime juice
1 tablespoon grated ginger
3 cloves garlic, minced
1 tablespoon red curry paste
1 teaspoon ground turmeric
½ teaspoon ground coriander
1 tablespoon chopped fresh cilantro (plus more for garnish)
Bamboo skewers, soaked in water for 30 minutes
Instructions:
1. In a large bowl, mix together coconut milk, soy sauce, fish sauce, brown sugar, lime juice, grated ginger, garlic, red curry paste, turmeric, coriander, and chopped cilantro to create the marinade.
2. Add the chicken pieces to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, preferably overnight for maximum flavor.
3. Soak bamboo skewers in water for at least 30 minutes to prevent burning on the grill.
4. Thread the marinated chicken pieces onto the skewers.
5. Preheat a grill to medium-high heat. Grill the skewers for 10–12 minutes, turning occasionally, until the chicken is cooked through and lightly charred.
6. Transfer to a platter, garnish with additional chopped cilantro, and serve immediately.
Prep: 15 min | Cook: 12 min | Total: 27 min
Servings: 4 | Calories: 310 per serving
