Grilled Thai Coconut Chicken Skewers
Delicious grilled chicken skewers marinated in coconut milk and spices, perfect for a quick weeknight family meal or weekend cookout.
Ingredients
For the Marinade
- 1 pound chicken breast, cut into cubes (Choose uniform pieces about 1 to 1 1/2 inches for even cooking.)
- 1 cup coconut milk (Use full fat for richer flavor.)
- 2 tablespoons soy sauce (Low sodium soy sauce helps control salt for the whole family.)
- 1 tablespoon brown sugar (Packed brown sugar gives a slight caramelization on the grill.)
- 2 cloves garlic, minced (Fresh garlic beats jarred every time.)
- 1 teaspoon ginger, grated (Fresh ginger brightens the marinade.)
- 1 tablespoon lime juice (Fresh squeezed is best.)
- 1 tablespoon curry powder (Use mild curry powder for family-friendly flavor.)
- to taste salt and pepper (Add salt sparingly because soy sauce adds sodium.)
For Grilling
- Skewers (wooden or metal) (Soak wooden skewers in water for 30 minutes to prevent burning.)
Instructions
Preparation
- In a bowl, combine coconut milk, soy sauce, brown sugar, garlic, ginger, lime juice, curry powder, salt, and pepper. Whisk well until the sugar dissolves.
- Add chicken cubes to the marinade and let sit for at least 30 minutes or up to overnight in the refrigerator.
Grilling
- Preheat the grill to medium heat. Clean and oil the grates.
- Thread the marinated chicken onto skewers, leaving space between pieces for heat circulation.
- Grill the skewers for 10-15 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.
- Remove from the grill and serve hot, optionally with rice or salad.
Notes
Leftovers store well in the fridge for up to 3 days. For longer storage, freeze in a freezer-safe bag for up to 3 months.