Grilled Thai Coconut Chicken Skewers with Fresh Lime and Herbs (Print version)
Juicy Thai coconut chicken skewers in a lime-herb marinade, grilled until smoky and charred. An easy weeknight dinner packed with fresh flavor.
# Ingredients:
For the marinade
01 -
1/2 cup (120 ml) full-fat coconut milk
02 -
3 tablespoons fresh lime juice (about 2 limes)
03 -
1 tablespoon lime zest
04 -
2 tablespoons soy sauce
05 -
1 tablespoon fish sauce
06 -
3 cloves garlic, minced
07 -
1 tablespoon fresh ginger, minced
08 -
1 tablespoon light brown sugar
09 -
1/2 teaspoon freshly ground black pepper
For the skewers
10 -
1 1/2 lb (680 g) boneless skinless chicken breasts, cut into 1-inch cubes
11 -
8-10 wooden or metal skewers
12 -
1 tablespoon oil, for the grill
For serving
13 -
1/4 cup fresh cilantro leaves, roughly chopped
14 -
1/4 cup fresh Thai basil or regular basil leaves
15 -
Lime wedges
# Instructions:
01 -
Whisk together the coconut milk, lime juice, lime zest, soy sauce, fish sauce, garlic, ginger, brown sugar, and black pepper in a large bowl. Add the chicken cubes and toss until evenly coated. Cover and refrigerate for at least 1 hour and up to 6 hours.
02 -
If using wooden skewers, soak them in water for 30 minutes. Thread 4 to 5 chicken pieces onto each skewer, leaving small gaps between pieces for even heat circulation.
03 -
Heat an outdoor grill or grill pan to medium-high. Lightly oil the grates to prevent sticking.
04 -
Place the skewers on the grill and cook for 2 to 3 minutes per side, turning as needed, until charred in spots and the internal temperature reaches 165°F. Move to a cooler zone if the sugar starts to burn.
05 -
Transfer the skewers to a platter and let them rest for 2 minutes. Scatter fresh cilantro and basil over the top and serve with lime wedges.
# Good to know:
01 -
For food safety, chicken should reach an internal temperature of 165°F.
02 -
Bring leftover marinade to a rolling boil for at least 5 minutes before using it as a sauce.