Description
Juicy, flavorful chicken skewers marinated in ginger, garlic, soy sauce, and coconut for a quick Thai-inspired grill.
Ingredients
-
4–5 slices fresh ginger (approx. 2 tablespoons), minced
-
2 cloves garlic (approx. 1½ tablespoons), minced
-
1 kg chicken thighs, cut into bite-sized pieces
-
2 tablespoons soy sauce
-
1 tablespoon dark soy sauce
-
½ cup coconut milk
-
Wooden or metal skewers
Instructions
-
Trim and cut chicken into uniform bite-sized pieces for even cooking.
-
In a bowl, combine minced ginger, garlic, soy sauce, dark soy sauce, and coconut milk to make the marinade.
-
Add chicken to the marinade, toss to coat evenly, and refrigerate for at least 2 hours or overnight.
-
Soak wooden skewers in water for 30 minutes to prevent burning.
-
Thread the marinated chicken onto skewers, leaving small gaps between pieces.
-
Preheat grill or grill pan to medium-high heat and lightly oil the grates.
-
Grill skewers 4–6 minutes per side until chicken reaches 75°C (165°F) and has slight char marks.
-
Remove from grill, let rest 5 minutes, then serve hot.
Notes
Can be served with jasmine rice, cucumber salad, or drizzled with sweet chili sauce. Store cooked skewers in an airtight container in the fridge for up to 3 days. Frozen marinated skewers last up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Thai