Description
Juicy, flavorful chicken skewers marinated in coconut milk, lime, and Thai herbs—grilled to perfection for a simple yet vibrant meal.
Ingredients
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1½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces
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1 cup canned coconut milk
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2 tablespoons soy sauce
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2 tablespoons fish sauce
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2 tablespoons brown sugar
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1 tablespoon fresh lime juice
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1 tablespoon freshly grated ginger
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3 garlic cloves, minced
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1 tablespoon red curry paste
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1 teaspoon ground turmeric
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½ teaspoon ground coriander
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1 tablespoon chopped fresh cilantro (plus extra for garnish)
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Bamboo skewers, soaked in water for 30 minutes
Instructions
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Prepare the Marinade:
In a large mixing bowl, combine the coconut milk, soy sauce, fish sauce, brown sugar, lime juice, grated ginger, minced garlic, red curry paste, turmeric, coriander, and chopped cilantro. Stir well until fully blended. -
Marinate the Chicken:
Add the chicken thigh pieces to the bowl and mix to coat each piece evenly. Cover and refrigerate for at least 1 hour — overnight is ideal for deeper flavor. -
Get the Skewers Ready:
While the chicken marinates, soak the bamboo skewers in water for at least 30 minutes to help prevent burning on the grill. -
Assemble the Skewers:
Thread the marinated chicken pieces onto the soaked skewers, spacing them evenly. -
Grill the Skewers:
Preheat your grill to medium-high. Place the skewers on the grill and cook for 10 to 12 minutes, turning occasionally, until the chicken is fully cooked and lightly charred. -
Serve:
Transfer the grilled skewers to a serving plate. Sprinkle with extra chopped cilantro for garnish, and serve immediately.
Notes
For deeper flavor, marinate the chicken overnight. If using metal skewers, soaking is not necessary. These skewers also cook well on a grill pan or under a broiler if grilling outdoors isn’t an option. Add a pinch of chili flakes for extra heat.
- Prep Time: 15 min
- Cook Time: 12 min