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.

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Prep Time 30

Cook Time 15

Total Time 45

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Grilled, Thai

Calories: 300

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.

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.

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.