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Grilled Thai Coconut Chicken Skewers

Sticky Grilled Thai Coconut Chicken Skewers Recipe

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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs, cut into 1.5-inch pieces
  • ½ cup full-fat coconut milk
  • 3 tbsp fish sauce
  • 2 tbsp brown sugar
  • 2 tbsp Thai red curry paste
  • 1 lime, juiced, plus wedges for serving
  • 2 cloves garlic, minced
  • 1 tbsp neutral oil
  • Bamboo or metal skewers (if bamboo, soaked 30 minutes)

Method
 

  1. Whisk coconut milk, fish sauce, brown sugar, curry paste, lime juice, and garlic in a bowl. Add chicken, toss to coat, and marinate 20 minutes at room temperature or up to 2 hours in the fridge.
  2. Heat grill to medium-high, about 400°F (200°C). Thread chicken onto skewers, leaving small gaps between pieces.
  3. Oil the grates and grill skewers 8 to 10 minutes, turning every 2 minutes, until charred in spots and 165°F inside.
  4. Transfer to a platter, squeeze fresh lime over the top, scatter with cilantro or scallions, and serve immediately.

Notes

If you marinate the chicken longer than 2 hours, the coconut milk may start to break down the meat’s texture, so don’t push it past 8 hours. Rest the skewers a couple of minutes before serving for the juiciest bite.