Ingredients
Scale
For the Marinade:
- ¾ cup full-fat coconut milk (shake can well before measuring)
- 3 tablespoons fish sauce
- 3 tablespoons fresh lime juice (about 2 limes)
- 3 tablespoons brown sugar or coconut sugar
- 3 tablespoons soy sauce or tamari (for gluten-free)
- 4 cloves garlic, minced or grated
- 2 tablespoons fresh ginger, grated
- 1 tablespoon curry powder (yellow or Thai curry)
- 1 tablespoon vegetable oil or avocado oil
- 1 teaspoon ground coriander (optional)
- ½ teaspoon black pepper
For the Skewers:
- 2 pounds boneless, skinless chicken thighs or breasts, cut into 1½-inch pieces
- Bamboo or metal skewers
- Fresh cilantro for garnish
- Lime wedges for serving
- Peanut sauce for dipping (optional)
Instructions
- Prepare the Marinade: In a large mixing bowl, whisk together the coconut milk, fish sauce, lime juice, brown sugar, soy sauce, minced garlic, grated ginger, curry powder, oil, coriander (if using), and black pepper. Whisk vigorously for about a minute until the sugar dissolves and everything is well combined. The mixture should be smooth and aromatic.
- Cut and Add Chicken: Cut your chicken into uniform 1½-inch pieces – consistency in size ensures even cooking. Add all the chicken pieces to the marinade and toss well, making sure every piece is completely coated. You can do this in the bowl or transfer everything to a large zip-top bag for easier coating.
- Marinate: Cover the bowl with plastic wrap or seal the bag, removing as much air as possible. Refrigerate for at least 30 minutes, up to 4 hours for maximum flavor. (Overnight works too but isn’t necessary.) Flip or massage the bag halfway through marinating time to ensure even coverage.
- Prepare Skewers: If using bamboo skewers, soak them in water for at least 30 minutes while the chicken marinates to prevent burning. If using metal skewers, no prep needed.
- Thread Chicken onto Skewers: Remove chicken from marinade, letting excess drip off (reserve the marinade if you want to make a sauce). Thread 4-5 pieces of chicken onto each skewer, leaving a small gap between pieces so they cook evenly. Don’t pack them too tightly – air circulation helps with browning.
- Preheat Your Grill: Heat your outdoor grill, grill pan, or broiler to medium-high heat (about 400°F). Oil the grates well to prevent sticking. For broiler method, position the oven rack 6 inches from the heating element.
- Grill the Skewers: Place skewers on the preheated grill. Cook for 5-6 minutes on the first side without moving them – this creates those beautiful char marks. Flip and cook for another 5-6 minutes on the second side. The chicken should be cooked through (internal temperature 165°F) with nice caramelization and char marks.
- Optional Basting: During the last 2 minutes of cooking, you can brush the skewers with reserved marinade for extra flavor (make sure they cook for at least 2 minutes after basting to kill any bacteria from the raw chicken).
- Rest and Serve: Remove skewers from heat and let rest for 3-4 minutes. This allows juices to redistribute, keeping the chicken juicy. Garnish with fresh cilantro, serve with lime wedges for squeezing, and your favorite peanut sauce for dipping.
Notes
- Marinating Time: Minimum 30 minutes, maximum overnight. More than 8 hours can make the chicken mushy from the acid.
- Chicken Choice: Thighs stay juicier, but breasts work perfectly with careful timing.
- Don’t Overcrowd: Leave space between chicken pieces on the skewer for even cooking and browning.
- Temperature Check: Use an instant-read thermometer to ensure chicken reaches 165°F internal temperature.
- Leftover Marinade: Never reuse marinade that touched raw chicken unless you boil it for 5 minutes first to kill bacteria.
- Make It Spicy: Add 1-2 teaspoons of Thai chili paste (sambal oelek) to the marinade, or serve with spicy dipping sauce.
- Prep Time: 15 minutes (plus 30 minutes-2 hours marinating time)
- Cook Time: 10-12 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Thai
- Diet: Gluten Free
Nutrition
- Serving Size: 2-3 skewers
- Calories: 285
- Sugar: 6g
- Sodium: 920mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 125mg