Grilled Thai Coconut Chicken Skewers

• servings: 4 servings
• total time: 7 hours 5 minutes

Ingredients

1½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces

1 cup canned coconut milk

2 tablespoons soy sauce

2 tablespoons fish sauce

2 tablespoons brown sugar

1 tablespoon lime juice

1 tablespoon grated ginger

3 cloves garlic, minced

1 tablespoon red curry paste

1 teaspoon ground turmeric

½ teaspoon ground coriander

1 tablespoon chopped fresh cilantro (plus more for garnish)

Bamboo skewers, soaked in water for 30 minutes

Directions

In a large mixing bowl, combine coconut milk, soy sauce, fish sauce, brown sugar, lime juice, ginger, garlic, red curry paste, turmeric, coriander, and cilantro. Mix well to create the marinade.

Add chicken pieces to the bowl, tossing to coat thoroughly. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.

Preheat grill to medium-high heat.

Thread the marinated chicken pieces onto soaked bamboo skewers.

Grill skewers for 10–12 minutes, turning occasionally, until chicken is cooked through and has charred edges.

Garnish with fresh cilantro and serve with jasmine rice, lime wedges, and peanut sauce if desired.

Prep Time: 15 minutes (plus 2 hrs marination) | Cooking Time: 12 minutes | Total Time: 2 hrs 27 minutes

Kcal: 310 kcal | Servings: 4 servings