Grilled Thai Coconut Chicken Skewers for a Flavorful Feast

Grilled Thai Coconut Chicken Skewers bring the essence of Thailand's vibrant flavors to your table.

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Prep Time 30

Cook Time 10

Marinating Time 30

Total Time 1 10

Servings: 4 skewers

Course: Dinner

Cuisine: Thai

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Marinade

2 tablespoons Fresh Ginger Grated
3 cloves Garlic Minced
1 cup Soy Sauce Low-sodium if preferred
2 tablespoons Dark Soy Sauce
1 cup Coconut Milk Substitute with Greek yogurt and water if unavailable
2 tablespoons Brown Sugar Can replace with honey
2 tablespoons Fresh Lime Juice Substitute with lemon juice if necessary
to taste Salt
to taste Pepper

For the Skewers

1 pound Chicken Dark meat preferred
8 pieces Skewers Soaked wooden skewers

Equipment

Grill
mixing bowl
whisk
Skewers

Method

Instructions

In a large bowl, whisk together the ginger, garlic, soy sauces, coconut milk, brown sugar, lime juice, salt, and pepper into a smooth marinade.
Cut chicken thighs into bite-sized pieces and coat thoroughly with the marinade. Cover and refrigerate for at least 30 minutes.
After marinating, thread chicken pieces onto the soaked skewers, spacing evenly.
Preheat the grill to medium-high heat and oil the grates to prevent sticking.
Grill the skewers for 4-5 minutes per side until charred and cooked through.
Remove from grill and serve with fresh lime juice and suggested sides.

Nutrition

Serving: 1skewerCalories: 250kcalCarbohydrates: 10gProtein: 20gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 800mgPotassium: 300mgFiber: 1gSugar: 5gVitamin A: 50IUVitamin C: 5mgCalcium: 20mgIron: 2mg

Notes

For an extra kick, add a tablespoon of Thai red curry paste to the marinade. Leftover skewers can be stored in an airtight container in the fridge for 3 days.

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