Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs (cut into 1-inch pieces)
- 1 cup coconut milk
- 2 tbsp lime juice (freshly squeezed)
- 3 cloves garlic (minced)
- 1 tbsp brown sugar
- 1 tsp soy sauce
- 1 tsp ground ginger
- 1 tsp red curry paste (optional for heat)
- Salt and pepper (to taste)
- Skewers (wooden or metal)
- Chopped cilantro (for garnish (optional))
Instructions
- In a large bowl, combine coconut milk, lime juice, minced garlic, brown sugar, soy sauce, ground ginger, red curry paste, salt, and pepper. This will be your marinade.
- Add the chicken pieces to the marinade, making sure they’re thoroughly coated. Cover and refrigerate for at least 1 hour or up to overnight for maximum flavor.
- Preheat your grill to medium-high heat. If you’re using wooden skewers, soak them in water for 30 minutes to prevent burning.
- Thread the marinated chicken onto the skewers, leaving a little space between each piece for even cooking.
- Grill the skewers for about 10-12 minutes, turning occasionally until the chicken is cooked through and has nice grill marks. You’ll know they’re done when the internal temperature reaches 165°F.
- Remove the skewers from the grill and let them rest for a few minutes. Garnish with chopped cilantro if desired.
- Serve warm and enjoy with your favorite dipping sauce!
- Prep Time: 60
- Cook Time: 12