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Juicy Coconut-Lime Chicken Skewers with Thai Herbs


  • Author: Sarah White
  • Total Time: 25 minutes (plus marinating)
  • Yield: 4 servings 1x
  • Diet: Gluten Free

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
  • 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

  1. In a large bowl, whisk together coconut milk, soy sauce, fish sauce, lime juice, garlic, brown sugar, and herbs. Stir until well combined. 
  2. Add chicken pieces to the marinade, making sure they are fully coated. Cover and refrigerate for at least 1 hour or up to overnight. 
  3. If using wooden skewers, soak them in water for 20–30 minutes to prevent burning. Thread marinated chicken onto skewers. 
  4. Preheat a grill or grill pan over medium-high heat. Lightly oil the surface to prevent sticking. 
  5. Grill skewers for 8–10 minutes, turning occasionally, until chicken is cooked through and slightly charred. 
  6. 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