Grilled Thai Coconut Chicken Skewers
Grilled Thai Coconut Chicken Skewers are a delicious and easy-to-make dish that combines the creamy comfort of coconut milk with vibrant Thai flavors.
Servings: 4 servings
Equipment
- Mixing Bowl
- Grill
- Skewers
Ingredients
Marinade Ingredients
- 4-5 slices Fresh ginger, peeled and thinly sliced
- 2 cloves Garlic, minced
- 1 kg Chicken (dark meat preferred, thighs or drumsticks, boneless and cut into chunks)
- 2 tablespoons Soy sauce
- 1 tablespoon Dark soy sauce
- 1 can (400 mL) Coconut milk
- 1 tablespoon Brown sugar
- 2 tablespoons Fresh lime juice
- Salt and pepper, to taste
- Skewers (if using wooden, soak in water for at least 30 minutes)
Instructions
- Step 1: Prepare the Marinade. In a large mixing bowl, combine the ginger, garlic, soy sauce, dark soy sauce, coconut milk, brown sugar, lime juice, salt, and pepper. Whisk until well blended.
- Step 2: Marinate the Chicken. Add the chicken chunks to the bowl, turning to coat them well with the marinade. Cover with plastic wrap and refrigerate for at least 30 minutes (or up to 4 hours if you have time).
- Step 3: Assemble the Skewers. Thread the marinated chicken pieces onto your soaked skewers, leaving a little space between each chunk for even cooking.
- Step 4: Preheat the Grill. Preheat your grill or stovetop grill pan to medium-high heat. Oil the grates lightly to prevent sticking.
- Step 5: Grill the Skewers. Place the skewers on the hot grill. Cook for 4-5 minutes per side, turning once, until the chicken is nicely charred and cooked through.
- Step 6: Serve and Enjoy. Remove from the grill, squeeze fresh lime juice over the skewers, and serve immediately.
Notes
For extra flavor, marinate the chicken overnight. Serve with jasmine rice or a Thai cucumber salad for a complete meal.