Description
Juicy chicken thighs marinated in rich coconut milk and grilled to perfection with fresh veggies and spices, offering a taste of Thailand.
Ingredients
Scale
- 1 lb Boneless, Skinless Chicken Thighs
- 1 cup Coconut Milk
- 2 stalks Lemongrass, minced
- 1/4 cup Fresh Cilantro, chopped
- 3 cloves Garlic, minced
- 1 tsp Red Chili Flakes
- 2 tbsp Fish Sauce
- 2 tbsp Brown Sugar
- 2 tbsp Lime Juice
- 8 Skewers (Bamboo or Metal)
- 1 Red Bell Pepper, chopped
- 1 Red Onion, chopped
- 1 cup Pineapple Chunks
Instructions
- Marinate the chicken: In a large bowl, combine coconut milk, minced lemongrass, chopped cilantro, minced garlic, red chili flakes, fish sauce, brown sugar, and lime juice. Whisk until mixed. Add chicken and coat well. Cover and marinate for at least 30 minutes.
- Prepare the skewers: Soak bamboo skewers in water for 30 minutes. Chop red bell peppers and red onion into 1-inch pieces.
- Assemble the skewers: Thread chicken, bell pepper, onion, and pineapple onto skewers, ensuring not to overcrowd.
- Preheat the grill to medium-high for char marks.
- Grill your skewers: Cook for about 4-5 minutes on each side or until chicken is cooked through.
- Serve and enjoy! Garnish with fresh cilantro and lime wedges.
Notes
For added flavor, brush leftover marinade (that was boiled) onto skewers while grilling. Can replace chicken with shrimp or tofu. Serve with coconut rice or Thai peanut sauce.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Thai
Nutrition
- Serving Size: 1 skewer
- Calories: 180
- Sugar: 5g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Thai chicken skewers, grilled chicken, coconut milk recipe, summer barbecue, easy grilling