Grilled Thai Coconut Chicken Skewers
Delicious and flavorful grilled chicken skewers marinated in a creamy coconut milk sauce with spices, perfect for outdoor gatherings.
Ingredients
For the Marinade
- 240 ml canned coconut milk
- 2 tablespoons soy sauce
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon grated fresh ginger
- 3 cloves garlic, minced
- 1 tablespoon red curry paste
- 1 teaspoon ground turmeric
- 0.5 teaspoon ground coriander
- 1 tablespoon chopped fresh cilantro Plus extra for garnish
For the Skewers
- 680 g boneless skinless chicken thighs, cut into bite-sized pieces
- Bamboo skewers, soaked in water for at least 30 minutes
Instructions
Preparation
- In a bowl, mix together the coconut milk, soy sauce, fish sauce, brown sugar, lime juice, ginger, garlic, red curry paste, turmeric, and ground coriander to create the marinade.
- Add the chicken pieces to the marinade, ensuring they are well coated. Allow to marinate for at least 30 minutes, preferably longer for more flavor.
- Preheat the grill to medium-high heat.
- Thread the marinated chicken onto the soaked bamboo skewers.
Cooking
- Grill the skewers for about 10-15 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.
- Remove from the grill, garnish with chopped fresh cilantro, and serve hot.
Notes
Soak the bamboo skewers in water to prevent them from burning on the grill. Marinating the chicken longer will enhance the flavor, so consider marinating overnight if you have time. For a spicy kick, add extra red curry paste or some chopped fresh chili to the marinade.