Description
These Thai Coconut Chicken Skewers feature a creamy coconut marinade that keeps the chicken juicy and flavorful, making them perfect for summer BBQs.
Ingredients
For the Marinade
- 1 cup Full-fat coconut milk (Best for rich flavor and texture)
- 3 cloves Garlic, minced (Fresh garlic for aroma)
- 1 large Lime, zest and juice (Lime adds brightness)
- 2 tablespoons Fish sauce (Adds savory depth)
- 1 tablespoon Brown sugar or honey (For sweetness and caramelization)
- 1 tablespoon Neutral oil (Helps with grilling)
- 1 teaspoon Salt (To taste)
- 1 teaspoon Pepper (To taste)
For the Skewers
- 2 pounds Chicken, cut into bite-sized chunks (Thighs are recommended for juiciness)
Optional Flavor Enhancers
- 1 tablespoon Ginger, grated (For added spice)
- 1 teaspoon Curry powder (For warming flavor)
- 1 teaspoon Chili flakes (For heat)
- 1 tablespoon Soy sauce (If fish sauce is omitted)
Instructions
Marinade Preparation
- In a bowl, whisk together the coconut milk, minced garlic, lime juice, lime zest, fish sauce, brown sugar, oil, and pepper to create the marinade.
- Add the chicken pieces to the marinade and toss until well coated.
- Cover and refrigerate for at least 30 minutes, preferably 2 to 6 hours.
Grill Preparation
- Preheat the grill to medium to medium-high and lightly oil the grates before grilling.
- Soak bamboo skewers in water for 20 to 30 minutes if using.
Assembling Skewers
- Thread marinated chicken pieces onto skewers, ensuring slight gaps between pieces for even cooking.
Grilling Skewers
- Place skewers on the prepared grill and cook for about 10 to 14 minutes, flipping occasionally until browned and cooked through.
- Brush some marinade on during the first half of grilling, but stop basting near the end for a clean finish.
Notes
For grilling indoors, bake at 425 F for 14 to 18 minutes, or use an air fryer at 380 F for 10 to 12 minutes. Serve with rice, salads, or grilled vegetables.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Dinner, Main Course
- Cuisine: Asian, Thai