Ingredients
- Chicken Thighs (boneless, skinless, cut into 1-inch cubes): 1.5 lbs
- Coconut Milk (full-fat, canned): 1/2 cup
- Thai Red Curry Paste: 2 tablespoons
- Fish Sauce: 1 tablespoon
- Brown Sugar (packed): 1 tablespoon
- Garlic (freshly minced): 3 cloves
- Lime Juice (freshly squeezed): 1 tablespoon
- Ground Turmeric (for color): 1 teaspoon
Instructions
- Step 1: Prepare the Marinade and Skewers. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. In a medium bowl, whisk together the coconut milk, red curry paste, fish sauce, brown sugar, minced garlic, lime juice, and ground turmeric until fully combined.
- Step 2: Marinate the Chicken. Place the cubed chicken pieces into the marinade mixture. Toss until every piece is coated. Cover the bowl and refrigerate for a minimum of 2 hours, or preferably up to 4 hours, to allow the flavors to penetrate the chicken.
- Step 3: Skewer the Chicken. Remove the chicken from the marinade. Thread 4 to 5 pieces of chicken onto each prepared skewer, ensuring the pieces are snug but not overly compressed. Discard any remaining marinade (or reserve a small amount if planning to boil it for a safe basting sauce).
- Step 4: Preheat and Grease the Grill. Preheat your grill (gas or charcoal) to medium-high heat (about 375°F to 400°F). Lightly oil the grill grates to prevent sticking.
- Step 5: Grill the Skewers. Place the chicken skewers on the hot grill. Cook for 4 to 6 minutes per side, turning occasionally, until the chicken is golden brown, slightly caramelized, and cooked through (internal temperature should reach 165°F). Serve immediately, garnished with fresh cilantro if desired.
Notes
- Store leftover cooked chicken pieces, removed from the skewers, in an airtight container in the refrigerator for up to 3 days, or freeze them for longer storage.
- To prevent the chicken from drying out, reheat the cooked skewers briefly in a 300°F oven or toaster oven until warmed through, rather than attempting to use a microwave.
- For a complete Thai meal, serve these savory skewers over a bed of jasmine rice, drizzled with extra lime juice and alongside a cool cucumber salad to balance the richness of the coconut milk.
- Because the marinade contains brown sugar, lightly pat the chicken pieces with a paper towel before grilling to prevent rapid burning or flare-ups caused by the quick caramelization.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American