Grilled Thai Coconut Chicken Skewers are a flavorful and easy-to-make dish that combines tender chicken marinated in a rich coconut milk mixture, grilled to perfection.
Author:Nicole Grace
Prep Time:1 hour
Cook Time:12 minutes
Total Time:1 hour 12 minutes
Yield:4 servings 1x
Category:Main Course
Method:Grilling
Cuisine:Thai
Diet:Gluten Free
Ingredients
Scale
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1 cup coconut milk
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon fish sauce
2 teaspoons minced garlic
1 teaspoon grated fresh ginger
1 teaspoon red pepper flakes (adjust to taste)
1 tablespoon lime juice
Wooden or metal skewers (if using wooden, soak in water for 30 minutes)
Instructions
In a large bowl, whisk together the coconut milk, soy sauce, brown sugar, fish sauce, garlic, ginger, red pepper flakes, and lime juice until well combined.
Add the chicken pieces to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 1 hour, or up to 4 hours for more flavor.
Preheat your grill to medium-high heat. If using wooden skewers, thread the marinated chicken onto the skewers.
Place the skewers on the grill and cook for 10-12 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F.
Remove the skewers from the grill and let them rest for a few minutes before serving.
Notes
For a smoky flavor, try adding a few drops of liquid smoke to the marinade.
Serve with a side of jasmine rice and a fresh cucumber salad for a complete meal.