Grilled Thai Coconut Chicken (Print Version)
# Ingredients:
→ Marinade
01 -
240 ml canned coconut milk
02 -
30 ml soy sauce
03 -
30 ml fish sauce
04 -
24 g brown sugar
05 -
15 ml freshly squeezed lime juice
06 -
8 g grated fresh ginger
07 -
3 cloves garlic, minced
08 -
17 g red curry paste
09 -
2 g ground turmeric
10 -
1 g ground coriander
11 -
3 g chopped fresh cilantro, plus extra for garnish
→ Protein
12 -
680 g boneless, skinless chicken thighs, cut into bite-sized pieces
→ Other
13 -
Bamboo skewers, soaked in water for at least 30 minutes
# Instructions:
01 -
In a large mixing bowl, whisk together coconut milk, soy sauce, fish sauce, brown sugar, lime juice, ginger, garlic, red curry paste, turmeric, coriander, and cilantro until homogeneous.
02 -
Add chicken thigh pieces to the marinade and toss thoroughly to ensure even coating. Cover and refrigerate for at least 2 hours, ideally overnight, to allow flavors to infuse.
03 -
Heat grill to medium-high temperature.
04 -
Thread marinated chicken pieces onto soaked bamboo skewers, leaving minimal space between each piece for even cooking.
05 -
Place skewers on the grill and cook for 10–12 minutes, turning periodically, until the chicken is cooked through and displays lightly charred edges.
06 -
Transfer skewers to a serving platter. Sprinkle with additional chopped cilantro and serve with jasmine rice, lime wedges, and peanut sauce as desired.
# Notes:
01 -
Soaking bamboo skewers in water prevents them from burning on the grill.