Description
Juicy grilled chicken thighs marinated in coconut milk, lime, and Thai spices—these flavorful skewers are a must-try for summer grilling.
Ingredients
→ Marinade:
240 ml canned coconut milk
2 tablespoons (30 ml) soy sauce
2 tablespoons (30 ml) fish sauce
2 tablespoons (24 g) brown sugar
1 tablespoon (15 ml) freshly squeezed lime juice
1 tablespoon (8 g) fresh ginger, grated
3 cloves garlic, minced
1 tablespoon (17 g) red curry paste
1 teaspoon (2 g) ground turmeric
½ teaspoon (1 g) ground coriander
1 tablespoon (3 g) chopped fresh cilantro (plus more for garnish)
→ Protein:
680 g boneless, skinless chicken thighs, cut into bite-sized pieces
→ Other:
Bamboo skewers (soaked in water for at least 30 minutes)
Instructions
Make the Marinade: In a large mixing bowl, whisk together coconut milk, soy sauce, fish sauce, brown sugar, lime juice, ginger, garlic, red curry paste, turmeric, coriander, and chopped cilantro.
Marinate Chicken: Add chicken thigh pieces and toss to coat evenly. Cover and refrigerate for at least 2 hours, preferably overnight.
Preheat Grill: Heat grill to medium-high heat.
Assemble Skewers: Thread marinated chicken pieces onto pre-soaked bamboo skewers. Leave a bit of space at the ends but pack the chicken closely together for even grilling.
Grill Skewers: Place on grill and cook for 10–12 minutes, turning occasionally until cooked through and lightly charred.
Serve: Transfer to a serving platter. Garnish with chopped cilantro and serve with jasmine rice, lime wedges, or peanut sauce if desired.
Notes
Marinating overnight provides the best flavor infusion.
Chicken thighs are preferred for their juiciness, but chicken breast can be substituted.
Soaking skewers prevents them from burning on the grill.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Grilled Recipes
- Method: Grilling
- Cuisine: Thai
