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Grilled Thai Coconut Chicken Skewers

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These Grilled Thai Coconut Chicken Skewers are a flavorful and easy-to-prepare dish that transports you to Southeast Asia, perfect for summer BBQs or family dinners.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

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)
Main Ingredients
  • 680 g boneless skinless chicken thighs, cut into bite-sized pieces
  • Bamboo skewers, soaked in water for at least 30 minutes

Method
 

Preparation
  1. In a large mixing bowl, combine the coconut milk, soy sauce, fish sauce, brown sugar, lime juice, ginger, garlic, red curry paste, turmeric, coriander, and cilantro. Stir well.
  2. Add the cut chicken thighs to the marinade. Ensure each piece is coated. Cover and refrigerate for a minimum of 30 minutes (the longer, the better!).
Cooking
  1. Preheat your grill to medium heat.
  2. Once marinated, thread the chicken pieces onto the soaked bamboo skewers, ensuring they have a bit of space between them.
  3. Grill the skewers for about 10-15 minutes, turning occasionally. Cook until the chicken is thoroughly done and has those lovely grill marks.
  4. Serve hot, garnished with extra cilantro for some fresh flavor.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 22gProtein: 25gFat: 18gSaturated Fat: 12gSodium: 900mgFiber: 1gSugar: 5g

Notes

Serve with fluffy jasmine rice or a light cucumber salad. For an authentic touch, add lime wedges to squeeze over the top before eating. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
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