Description
Simple recipe for grilled chicken skewers marinated in coconut milk and Thai spices.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup full-fat coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional)
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- Wooden or metal skewers
Instructions
- In a bowl, whisk together the coconut milk, fish sauce, brown sugar, lime juice, turmeric, cumin, coriander, cayenne pepper (if using), garlic, and ginger. This is your marinade.
- Add the chicken cubes to the marinade, ensuring all pieces are coated. Cover the bowl and refrigerate for at least 2 hours, or up to 6 hours.
- If using wooden skewers, soak them in water for 30 minutes before use.
- Preheat your grill to medium-high heat. Lightly oil the grates.
- Thread the marinated chicken pieces onto the skewers, leaving a small space between each piece.
- Grill the skewers for 4 to 6 minutes per side, turning occasionally, until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F (74°C).
- Remove from the grill and let rest for 5 minutes before serving.
Notes
- You can serve these skewers with peanut sauce or a squeeze of fresh lime.
- If you do not have fresh ginger, use 1/2 teaspoon ground ginger.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Dinner
- Method: Grilling
- Cuisine: Thai
Nutrition
- Serving Size: 4 skewers
- Calories: 320
- Sugar: 5
- Sodium: 450
- Fat: 15
- Saturated Fat: 10
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 1
- Protein: 38
- Cholesterol: 105
Keywords: Grilled, Thai, Coconut, Chicken, Skewers, Coconut Chicken, Grilling, Asian