Description
These Thai-inspired chicken skewers are marinated in a creamy coconut milk and red curry paste mixture, then grilled to juicy perfection. Served with a tangy dipping sauce, they are perfect as an appetizer or main dish.
Ingredients
Scale
- 1 pound boneless, skinless chicken thighs
- 1 cup coconut milk
- 2 tablespoons red curry paste
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- Juice of 1 lime
- 1 tablespoon fresh cilantro, chopped (plus more for garnish)
- 1 tablespoon sesame oil
- Wooden or metal skewers (if using wooden, soak in water for 30 minutes)
Instructions
- In a medium-sized bowl, combine the coconut milk, red curry paste, fish sauce, brown sugar, minced garlic, grated ginger, lime juice, and chopped cilantro.
- Whisk until the red curry paste is fully dissolved and the mixture is smooth.
- Cut the chicken thighs into bite-sized pieces, about 1 to 1.5 inches.
- Add the chicken pieces to the marinade, ensuring each piece is well-coated.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably 4 hours or overnight for maximum flavor.
- If using wooden skewers, soak them in water for about 30 minutes. If using metal skewers, set them aside.
- After marinating, thread the chicken pieces onto the skewers, leaving space between each piece for even cooking.
- Preheat the grill to medium-high heat or heat a grill pan over medium-high heat on the stove.
- Brush the grill lightly with sesame oil to prevent sticking.
- Place the skewers on the grill, cooking for about 5-7 minutes on one side without moving them.
- Flip the skewers using tongs and cook for another 5-7 minutes on the other side until the chicken reaches an internal temperature of 165°F (75°C) and is golden.
- Optionally, brush the skewers with leftover marinade during the last few minutes of cooking, discarding any marinade that has touched raw chicken.
- Remove the skewers from the grill and let them rest for a few minutes.
- Prepare a dipping sauce by mixing extra lime juice, a splash of fish sauce, and chopped cilantro.
- Serve the skewers on a platter, drizzled with the dipping sauce and garnished with additional cilantro.
- Pair with jasmine rice or a fresh cucumber salad for a complete meal.
Notes
- For added flavor, consider adding bell peppers, onions, or zucchini to the skewers.
- Soaking wood chips before grilling can impart a smoky flavor to the chicken.
- Prep Time: 15 minutes
- Cook Time: 15 minutes