Description
Juicy grilled Thai coconut chicken skewers marinated in coconut milk, lime, garlic, and lemongrass with vegetables and pineapple.
Ingredients
Scale
- 2 pounds boneless skinless chicken thighs cut into pieces
- 1 cup coconut milk
- 2 tablespoons chopped lemongrass
- 1/4 cup chopped fresh cilantro
- 3 garlic cloves minced
- 1 teaspoon red chili flakes
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 2 tablespoons lime juice
- 1 red bell pepper cut into chunks
- 1 red onion cut into chunks
- 1 cup pineapple chunks
- 12 skewers bamboo or metal
Instructions
- Blend coconut milk, lemongrass, cilantro, garlic, chili flakes, fish sauce, brown sugar, and lime juice until smooth.
- Cut chicken into even pieces and mix with the marinade.
- Cover and refrigerate for at least 1 hour.
- Thread chicken onto skewers alternating with bell pepper, onion, and pineapple.
- Preheat grill to medium heat and lightly oil the grates.
- Grill skewers for 10 to 12 minutes turning occasionally until chicken is cooked through.
- Serve hot with jasmine rice and fresh cilantro garnish.
Notes
- Soak bamboo skewers in water for 30 minutes before grilling.
- Brush skewers with leftover marinade while grilling for extra flavor.
- Add extra lime juice before serving for brighter taste.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Thai
Nutrition
- Serving Size: 1 skewer
- Calories: 320
- Sugar: 6g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 110mg