Name: Grilled Thai Coconut Chicken Skewers Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 45 min
Cuisine: Thai
Ingredients: 4-5 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; 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)

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Introduction

These Grilled Thai Coconut Chicken Skewers offer a perfect balance of creamy coconut, zesty lime, and aromatic ginger. They are easy to prepare and perfect for a flavorful weeknight dinner or a summer barbecue.

Two grilled meat skewers rest on a white plate, each made of several chunky, square pieces of caramelized, golden-brown meat with dark crispy edges. The meat glistens with a sticky glaze and is topped with small patches of bright green chopped herbs, adding a fresh contrast to the rich colors. The white plate sits on a wooden board, enhancing the warm and rustic feel of the dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4-5 slices Fresh ginger, peeled and thinly sliced
2 cloves Garlic, minced
1 kg Chicken (dark meat preferred, thighs or drumsticks, boneless and cut into chunks)
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
Skewers (if using wooden, soak in water for at least 30 minutes)

Instructions

Step 1: Prepare the marinade by combining the ginger, garlic, soy sauce, dark soy sauce, coconut milk, brown sugar, lime juice, salt, and pepper in a large mixing bowl. Whisk until well blended.
Step 2: Add the chicken chunks to the marinade, turning to coat them evenly. Cover with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
Step 3: Thread the marinated chicken pieces onto the soaked skewers, leaving a little space between chunks to ensure even cooking.
Step 4: Preheat your grill or stovetop grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
Step 5: Grill the skewers for 4-5 minutes per side, turning once, until the chicken is nicely charred and cooked through.
Step 6: Remove the skewers from the grill, squeeze fresh lime juice over them, and serve immediately.

Tips & Variations

For extra flavor, add chopped fresh cilantro or Thai basil as a garnish before serving.
You can substitute chicken breast if you prefer leaner meat, but adjust cooking time to avoid drying out.
If you don’t have a grill, broil the skewers in the oven on high for 10-12 minutes, turning halfway through.

Storage

Store leftover cooked chicken skewers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or oven to avoid drying out. The marinade can be prepared in advance, but keep raw chicken refrigerated and use within 4 hours.

How to Serve

Three wooden skewers each hold five to six pieces of grilled meat, with a rich brown and slightly charred surface, topped with small green herb bits. The meat looks juicy and shiny with a glaze. The skewers rest on a rectangular wooden board placed on a white plate. Two lime halves with a bright green color sit at the top left corner of the plate. The whole scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh chicken for the marinade to penetrate well and to ensure even cooking. If using frozen, thaw completely before marinating.

Do I need to soak wooden skewers?

Yes, soaking wooden skewers in water for at least 30 minutes prevents them from burning on the grill.