Grilled Thai Coconut Chicken Skewers
A vibrant and flavorful dish that brings the essence of Thailand right to your backyard with aromatic ginger, fragrant garlic, and creamy coconut milk.
Ingredients
For the marinade
- 4-5 slices slices fresh ginger, peeled and thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 can (400 mL) coconut milk
- 1 tablespoon brown sugar
- 2 tablespoons fresh lime juice
- Salt and pepper, to taste
For the chicken
- 1 kg chicken (dark meat preferred, thighs or drumsticks, boneless and cut into chunks)
- Skewers (if using wooden, soak in water for at least 30 minutes)
Instructions
Preparation
- In a large mixing bowl, whisk together the ginger, garlic, soy sauces, coconut milk, brown sugar, lime juice, salt, and pepper until well combined.
- Add the chicken pieces into the marinade, ensuring they are nicely coated. Cover with plastic wrap and refrigerate for at least 30 minutes. For deeper flavor, aim for up to 4 hours.
- Thread the marinated chicken onto your soaked skewers, leaving some space between each piece for even grilling.
Grilling
- Heat your grill or stovetop grill pan to medium-high. Lightly oil the grates to prevent sticking.
- Place the skewers on the hot grill. Cook for about 4-5 minutes per side, flipping once, until the chicken is beautifully charred and cooked through.
Serving
- Remove from the grill and squeeze fresh lime juice over the skewers. Serve immediately for the best experience!
Notes
These skewers are delicious on their own or paired with sides like jasmine rice or a refreshing cucumber salad. Consider serving them with a tangy dipping sauce, such as sweet chili sauce or a zesty peanut sauce, for an added flavor boost. For any leftovers, let the skewers cool before storing them in an airtight container in the refrigerator.