Description
These Grilled Thai Coconut Chicken Skewers are a flavorful and aromatic dish that’s perfect for summer grilling. Marinated in a blend of coconut milk, soy sauce, and Thai spices, these skewers are juicy, tender, and bursting with exotic flavors.
Ingredients
Scale
For the Chicken:
- 1 ½ pounds boneless, skinless chicken thighs (cut into 1-inch pieces)
For the Marinade:
- 1 cup canned coconut milk (full fat)
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 2 cloves garlic (minced)
- 1 tablespoon grated fresh ginger
- 1 tablespoon lime juice
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon crushed red pepper flakes (optional)
For Serving:
- Chopped fresh cilantro and lime wedges
- Bamboo skewers (soaked in water for 30 minutes)
Instructions
- Marinate the Chicken: In a large bowl, whisk together the coconut milk, soy sauce, fish sauce, brown sugar, garlic, ginger, lime juice, coriander, turmeric, and red pepper flakes. Add the chicken pieces and toss to coat. Cover and marinate in the refrigerator for at least 1 hour, or up to 8 hours.
- Preheat the Grill: Preheat the grill to medium-high heat.
- Grill the Skewers: Thread the marinated chicken onto soaked skewers. Grill the skewers for 4–5 minutes per side, or until the chicken is cooked through and slightly charred on the edges.
- Serve: Transfer to a serving plate and garnish with fresh cilantro and lime wedges. Serve hot.
Notes
- These skewers pair well with jasmine rice, cucumber salad, or a spicy peanut dipping sauce.
- You can also grill them on a grill pan indoors if needed.
Nutrition
- Serving Size: 2 skewers
- Calories: 340
- Sugar: 5g
- Sodium: 620mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 115mg
