Description
These Grilled Thai Coconut Chicken Skewers feature juicy chicken thighs marinated in a flavorful blend of coconut milk, fish sauce, red curry paste, and aromatic herbs, then grilled to perfection. Perfect for a gluten-free main course, they deliver a delicious balance of spicy, savory, and creamy flavors, ideal for a summer barbecue or an exotic weeknight dinner.
Ingredients
Scale
Marinade and Chicken
- 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 can (13.5 oz) coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon red curry paste
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- Juice of 1 lime
- 2 tablespoons chopped fresh cilantro (optional)
- Wooden or metal skewers
Instructions
- Prepare the Marinade: In a large bowl, whisk together coconut milk, fish sauce, soy sauce, brown sugar, red curry paste, minced garlic, grated ginger, and lime juice until well combined to create the flavorful marinade.
- Marinate the Chicken: Add the chicken thigh pieces to the marinade and toss thoroughly to ensure even coating. Cover the bowl and refrigerate for at least 2 hours, preferably overnight to enhance the flavors.
- Soak Wooden Skewers (if using): If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning during cooking.
- Preheat the Grill: Heat your grill or grill pan to medium-high heat to get it ready for cooking the chicken skewers.
- Thread Chicken onto Skewers: Remove chicken from the marinade and thread the pieces onto the skewers evenly.
- Grill the Skewers: Place the skewers on the hot grill and cook for 10 to 12 minutes, turning occasionally to ensure all sides are evenly cooked and developing a slight charred edge.
- Serve and Garnish: Once cooked through, remove the skewers from the grill. Garnish with chopped fresh cilantro and serve with lime wedges, steamed rice, or peanut sauce as desired for an authentic Thai experience.
Notes
- For a milder flavor, reduce the amount of red curry paste in the marinade.
- Chicken breast can be used instead of thighs, but thighs stay juicier when grilled.
- Soaking wooden skewers prevents them from burning on the grill.
- Marinating overnight intensifies the flavor and tenderness of the chicken.
