Savory Grilled Thai Coconut Chicken Skewers for Tropical Bliss

Experience delicious Grilled Thai Coconut Chicken Skewers that combine the rich creaminess of coconut milk and the zing of fresh lime.

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Prep Time 10

Cook Time 10

Marinating Time 30

Total Time 50

Servings: 4 skewers

Course: Chicken

Cuisine: Thai

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Marinade

1 inch Fresh Ginger finely grated
3 cloves Garlic minced
1/4 cup Soy Sauce tamari for gluten-free
2 tbsp Dark Soy Sauce optional
1 cup Coconut Milk full-fat preferred
2 tbsp Brown Sugar or honey/coconut sugar
2 tbsp Fresh Lime Juice always fresh
to taste Salt
to taste Pepper

For the Skewers

1 lb Chicken dark meat preferred
4 Skewers soak wooden skewers

For Serving

4 Fresh Lime Wedges for serving
1 cup Thai Cucumber Salad for side
1/2 cup Peanut Dipping Sauce optional

Equipment

Grill
Mixing bowl
Skewers
meat thermometer

Method

Preparation

In a mixing bowl, whisk together fresh ginger, minced garlic, soy sauces, coconut milk, brown sugar, lime juice, salt, and pepper until smooth.
Add chicken chunks to marinade, coating well. Cover and refrigerate for at least 30 minutes.
Thread marinated chicken pieces onto soaked skewers, leaving a gap between pieces.
Preheat grill to medium-high heat (400°F or 200°C) and oil the grates.
Grill skewers for 4-5 minutes per side, or until the chicken reaches 165°F.
Remove from grill, let rest, and squeeze fresh lime juice over skewers before serving.

Nutrition

Serving: 1skewerCalories: 250kcalCarbohydrates: 15gProtein: 25gFat: 10gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 80mgSodium: 800mgPotassium: 200mgFiber: 1gSugar: 5gVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

These skewers can be prepared with shrimp or firm tofu for different dietary preferences. Store leftovers in an airtight container in the fridge for up to 3 days.

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