Grilled Thai Coconut Chicken Skewers
These Grilled Thai Coconut Chicken Skewers offer a delicious and flavorful twist on traditional grilled chicken. Marinated in a creamy blend of coconut milk, zesty lime, and aromatic Thai spices, this dish is perfect for a summer BBQ or a tropical-inspired meal.
Ingredients
- 2 lbs chicken breast cut into 1-inch cubes
- 1/2 cup coconut milk
- 2 tablespoons soy sauce or tamari
- 2 tablespoons lime juice
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 tablespoon cilantro chopped (optional)
- 1 teaspoon ground coriander
- 1/2 teaspoon red pepper flakes optional
- 1/4 cup fresh basil chopped (optional)
- Salt and pepper to taste
- Wooden or metal skewers
Instructions
- In a medium bowl, combine the coconut milk, soy sauce, lime juice, fish sauce, brown sugar, garlic, ginger, coriander, red pepper flakes, cilantro, basil, salt, and pepper. Whisk until the sugar dissolves and the ingredients are well combined.
- Add the chicken cubes to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes to 2 hours for maximum flavor.
- Preheat your grill to medium-high heat. If using wooden skewers, soak them in water for 20 minutes to prevent burning.
- Thread the marinated chicken onto the skewers, leaving a little space between each piece.
- Grill the skewers for 5-7 minutes per side, or until the chicken is fully cooked and has a nice char.
- Serve the skewers with extra lime wedges, fresh cilantro, or a drizzle of coconut milk for an extra burst of flavor.
Notes
- For extra heat, add more red pepper flakes or a finely chopped chili pepper to the marinade.
- To make it gluten-free, use tamari instead of soy sauce.
- For a veggie-packed version, add vegetables like bell peppers, onions, or zucchini alongside the chicken.
- If using wooden skewers, be sure to soak them in water for about 20 minutes before threading the chicken onto them.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.