Description
Juicy chicken skewers marinated in coconut milk, lime, and Thai herbs, then grilled to perfection. A tropical, flavorful main dish for any occasion.
Ingredients
Scale
- 1½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup canned coconut milk
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 3 tablespoons fresh lime juice
- 2 cloves garlic, minced
- 1 tablespoon brown sugar
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons Thai basil, chopped (or regular basil)
- 1 stalk lemongrass, finely minced (optional)
- 1 small red chili, sliced (optional, for heat)
- 1 tablespoon vegetable oil
- Extra lime wedges and fresh herbs for garnish
Instructions
- In a large bowl, whisk together coconut milk, soy sauce, fish sauce, lime juice, garlic, brown sugar, and herbs. Stir until well combined.
- Add chicken pieces to the marinade, making sure they are fully coated. Cover and refrigerate for at least 1 hour or up to overnight.
- If using wooden skewers, soak them in water for 20–30 minutes to prevent burning. Thread marinated chicken onto skewers.
- Preheat a grill or grill pan over medium-high heat. Lightly oil the surface to prevent sticking.
- Grill skewers for 8–10 minutes, turning occasionally, until chicken is cooked through and slightly charred.
- Garnish with lime wedges and fresh herbs. Serve hot with rice or salad.
Notes
For a vegetarian version, replace chicken with tofu or mushrooms. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or grill.
- Prep Time: 15 minutes (plus 1 hour marinating)
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Thai-Inspired