Description
Juicy grilled Thai coconut chicken skewers marinated in a rich blend of coconut milk, soy sauce, honey, and spices, delivering a perfect balance of sweet, savory, and smoky flavors.
Ingredients
- 1 1/2 lbs chicken thighs, cut into 1-inch cubes
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 1 cup coconut milk
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon lime juice
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon brown sugar
- Wooden or metal skewers
Instructions
- In a large bowl, whisk together coconut milk, soy sauce, honey, vegetable oil, garlic, ginger, lime juice, coriander, turmeric, salt, black pepper, and brown sugar until smooth.
- Add chicken pieces and mix until fully coated. Cover and refrigerate for at least 2 hours or overnight.
- If using wooden skewers, soak them in water for 30 minutes.
- Preheat grill to medium-high heat.
- Thread marinated chicken onto skewers, leaving space between pieces.
- Grill for 10–12 minutes, turning occasionally and basting with marinade.
- Cook until chicken is fully done and slightly charred.
- Remove from grill and let rest for a few minutes before serving.
Notes
- Marinate overnight for deeper flavor.
- Chicken thighs are juicier than breast meat.
- Add chili flakes for extra heat.
- Can be cooked in oven or grill pan if needed.
- Add vegetables like bell peppers or onions to skewers.
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 8 g
- Sodium: 780 mg
- Fat: 26 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 110 mg
