Description
Grilled Thai Coconut Chicken Skewers are juicy and creamy, marinated in a flavorful coconut milk mixture and grilled to perfection.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 cup coconut milk
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon lime juice
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon red curry paste
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Wooden or metal skewers (if using wooden, soak in water for 30 minutes)
Instructions
- In a large bowl, combine coconut milk, soy sauce, brown sugar, lime juice, garlic, ginger, red curry paste, salt, and black pepper. Whisk until well blended.
- Add the chicken pieces to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 1 hour, or up to 4 hours for more flavor.
- Preheat the grill to medium-high heat.
- Thread the marinated chicken onto skewers, leaving a little space between each piece for even cooking.
- Place the skewers on the grill and cook for 5-7 minutes on each side, or until the chicken is cooked through and has nice grill marks.
- Remove from the grill and let rest for a few minutes before serving.
Notes
- For a spicier kick, add sliced jalapeños to the marinade or serve with a spicy dipping sauce.
- You can also substitute chicken with shrimp or tofu for a different protein option.
- Serve with jasmine rice or a fresh salad for a complete meal.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Thai
Nutrition
- Serving Size: 1 skewer
- Calories: 290
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 24g
- Cholesterol: 100mg